Herby Potato Stacks Recipes

HERBY ROAST POTATOES

Herby roast potatoes image

Cook these best ever roast potatoes on a baking tray with low sides to get golden, crisp results. Serve with your favourite roast

Provided by Good Food team

Categories Side dish

Time 1h35m

Yield Serves 6-8

Number Of Ingredients 5

Ingredients

4 tbsp rapeseed oil
1½ kg Maris Piper potatoes, cut into quarters, peel reserved
50g butter
½ bunch of woody herbs (thyme, rosemary or bay)
6 garlic cloves, lightly bashed

Steps:

Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven to heat up.
Bring a large pan of salted water to the boil, tip in the potatoes and their peel (for extra flavour), and simmer for 8-10 mins. Drain the potatoes and discard the peel. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
Remove the tray from the oven and put directly on the hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, turning them in the fat, leaving a little space between each. Reduce the oven to 200C/180C fan/gas 6. Nestle the herbs around the potatoes, along with the garlic. Sprinkle over 1 tbsp sea salt and return to the oven for 1 hr, turning every once in a while, until golden and crisp.

Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 2 milligram of sodium

HERBY POTATO STACKS RECIPE

Herby Potato Stacks Recipe image

Provided by jenlin

Number Of Ingredients 8

Ingredients

3 small, 1 3/4 pounds, thinly sliced russet potatoes
2 cloves minced garlic
1 cup heavy whipping cream
1 1/4 t kosher salt
1 t chopped fresh thyme
1/2 t pepper
1/8 t nutmeg
1/2 cup grated pecorino romanno cheese

Steps:

Preheat over to 375 degrees and spray 12 cup muffin pan with cooking spray. Layer potatoes in muffin cups until flush with top of pan. In a small saucepan bring cream, garlic, salt, thyme, pepper and nutmeg to a simmer over medium heat. Divide cream mixture over potatoes and sprinkle with cheese. Bake until golden brown and potatoes are fork tender, 35 to 40 minutes. Let cool 5 minutes and run knife around edge to loosen. Use a fork to carefully remove potato stacks.

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