3-4 medium potatoes, washed and thinly sliced with knife or mandolin
1/4 cup olive oil
Salt and freshly ground black pepper, to taste
Butter (about 1/2 teaspoon per stack)
1. Heat oven to 375*F.
2. Toss potato slices with olive oil, salt and pepper, ensuring slices are well coated.
3. Stack potato slices in regular-sized muffin tin until potatoes reach the top of each cup. Put thin pat of butter on top of each stack.
4. Cook for 45-50 minutes or until potatoes are nicely browned on top. Rest 5 minutes in muffin tin then remove and serve.
This recipe is inspired by Souvlaki for the Soul. I made Pommes Anna a few weeks ago and these are just like mini version of that recipe. We all thought they were perfect due to the increased edges which increased the crispiness. I used tarragon olive oil which added fantastic flavor.
I used three medium russet potatoes which ended up filling 9 muffin cups. This recipe is super easy to scale, so don’t feel that you need to stick with the measurements exactly as they’re shown here. I will definitely remember to make these in the future!
Shown here with an awesome grilled burger care of Eggmaster Art.