Crispy Garlic & Rosemary Potato Stacks

Directions

1. 1

   Preheat the oven to 425.

2. 2

   Make the butter. Add the butter, olive oil, scallions, garlic, salt and pepper to a small bowl. Mix together until combined.

3. 3

   Add the potatoes to a bowl, add the starch and toss. Next, add the butter and toss together until combined coat the potatoes.

4. 4

   Grease a muffin pan with olive oil. Add a piece of rosemary to the bottom of each tin. You will need 12 tins. Arrange the potatoes into each tin, starting with the bigger sliced potatoes at the bottom and stacking the smaller ones towards the top. Fill the cups. Top the potatoes with the fresh thyme, a little Parmesan, if using, and a drizzle of olive oil.

5. 5

   Place them in the oven for 40-50 minutes. The bottoms should be crisp.

6. 6

   Remove the pan from the oven, allow the potatoes to cool slightly, then gently lift the bottoms of the potatoes out with a fork. Place them onto a napkin to remove some of the excess oil.

7. 7

   Serve with Peri Peri sauce or another sauce.