Ingredients
1½ kg yellow potatoes, very thinly sliced
½ cup butter, melted
2 cloves garlic, minced
½ tsp SIDS SALT & PEPPER
1 cup parmesan cheese, grated
Rice bran oil
Directions
Preheat the oven to 220°C. Lightly grease a 12-cup muffin tin with oil.
In a large bowl, whisk together the melted butter, minced garlic, and SIDS SALT & PEPPER.
Add the sliced potatoes and toss until they are well coated.
Add ½ cup of the grated Parmesan and toss again so every potato slice is cheesy and seasoned.
Stack the potato slices into the muffin cups, pressing them down slightly to keep them snug. Top each stack with a little extra Parmesan.
Bake the potato stacks for 35 minutes, until they are golden, crispy on the edges, and tender in the middle.
Rest the stacks for 5 minutes before removing them from the muffin tin. Serve them warm with extra Parmesan.
Inspired by Natalya at support@momsdish.com
