Crispy Garlic & Rosemary Potato Stacks by @starinfinitefood

1h5

12 servings

🧈

5 tbsp

Salted butter

🫒

1 tbsp

Olive oil

🧅

3 tbsp

Scallions

🧄

5 cloves

Garlic

🧂

0.5 tsp

Salt

⚫

0.25 tsp

Pepper

🥔

680 g

Yellow potatoes

3 tbsp

Arrowroot starch

🌿

3 sprigs

Fresh rosemary

🌿

1 tbsp

Fresh thyme

🧀

Parmesan cheese

  1. Preheat

    Preheat the oven to 425.

  2. Add
    • Salted butter
    • Olive oil
    • Scallions

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

  3. Add
    • Yellow potatoes
    • Arrowroot starch

    Add the potatoes to a bowl, add the starch and toss.

  4. Add
    • Yellow potatoes
    • Salted butter

    Add the butter mixture and toss together until the potatoes are coated.

  5. Grease
    • Olive oil

    Grease a muffin pan with olive oil.

  6. Add
    • Fresh rosemary

    Add a piece of rosemary to the bottom of each of the 12 tins.

  7. Arrange
    • Yellow potatoes

    Arrange the potatoes into each tin, starting with the bigger sliced potatoes at the bottom and stacking the smaller ones towards the top, filling the cups.

  8. Top
    • Fresh thyme
    • Parmesan cheese
    • Olive oil

    Top the potatoes with the fresh thyme, a little Parmesan if using, and a drizzle of olive oil.

  9. Place

    Place them in the oven for 40-50 minutes, until the bottoms are crisp.

  10. Cool
    • Yellow potatoes

    Remove the pan from the oven and allow the potatoes to cool slightly.

  11. Step
    • Yellow potatoes

    Gently lift the bottoms of the potatoes out with a fork.

  12. Place
    • Olive oil

    Place them onto a napkin to remove some of the excess oil.

  13. Serve

    Serve with Peri Peri sauce or another sauce.

Crispy Garlic & Rosemary Potato Stacks by @starinfinitefood

1h5

12 servings

🧈

5 tbsp

Salted butter

🫒

1 tbsp

Olive oil

🧅

3 tbsp

Scallions

🧄

5 cloves

Garlic

🧂

0.5 tsp

Salt

⚫

0.25 tsp

Pepper

🥔

680 g

Yellow potatoes

3 tbsp

Arrowroot starch

🌿

3 sprigs

Fresh rosemary

🌿

1 tbsp

Fresh thyme

🧀

Parmesan cheese

Preparation Steps

  1. Step 1/13

    Preheat the oven to 425.

  2. Step 2/13

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

    🧈Salted butter
    🫒Olive oil
    🧅Scallions
    🧄Garlic
    🧂Salt
    ⚫Pepper
    🥣Small bowl

  3. Step 3/13

    Add the potatoes to a bowl, add the starch and toss.

    🥔Yellow potatoes
    Arrowroot starch
    🥣Bowl

  4. Step 4/13

    Add the butter mixture and toss together until the potatoes are coated.

    🥔Yellow potatoes
    🥣Bowl

  5. Step 5/13

    Grease a muffin pan with olive oil.

    🫒Olive oil
    🧁Muffin pan

  6. Step 6/13

    Add a piece of rosemary to the bottom of each of the 12 tins.

    🌿Fresh rosemary
    🧁Muffin pan

  7. Step 7/13

    Arrange the potatoes into each tin, starting with the bigger sliced potatoes at the bottom and stacking the smaller ones towards the top, filling the cups.

    🥔Yellow potatoes
    🧁Muffin pan

  8. Step 8/13

    Top the potatoes with the fresh thyme, a little Parmesan if using, and a drizzle of olive oil.

    🌿Fresh thyme
    🧀Parmesan cheese
    🫒Olive oil
    🧁Muffin pan

  9. Step 9/13

    Place them in the oven for 40-50 minutes, until the bottoms are crisp.

    🧁Muffin pan

  10. Step 10/13

    Remove the pan from the oven and allow the potatoes to cool slightly.

    🧁Muffin pan

  11. Step 11/13

    Gently lift the bottoms of the potatoes out with a fork.

    🍴Fork

  12. Step 12/13

    Place them onto a napkin to remove some of the excess oil.

    Napkin

  13. Step 13/13

    Serve with Peri Peri sauce or another sauce.

Composition

Ingredients

Types

Dairy, Oils, Vegetables, Spices, Starches, Herbs

Ingredients

Salted butter, Olive oil, Scallions, Garlic, Salt, Pepper, Yellow potatoes, Arrowroot starch, Fresh rosemary, Fresh thyme, Parmesan cheese

Notes

Salted butter (melted), Olive oil (plus more for pan), Scallions (chopped), Garlic (minced), Yellow potatoes (very thinly sliced), Fresh rosemary (stems removed, divided into 12 pieces), Fresh thyme (chopped), Parmesan cheese (grated, optional for topping)

Allergens

Milk

Dietetics

Dietary regimen

Low-Calorie, Egg-Free, Nut-Free, soy-free, Sugar-Free, Vegetarian, Pescatarian

Calories

150 kcal

Macro nutrients

Protein: 2.5g, Carbohydrates: 16g, Fat: 8g, Fiber: 1.5g, Sugars: 1g

Nutritional Information

Minerals

Potassium: 220mg, Sodium: 220mg, Calcium: 15mg, Iron: 0.4mg

Vitamins

Vitamin C: 7mg, Vitamin B6: 0.2mg, Vitamin A: 40IU

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Small bowl, Bowl, Muffin pan, Fork, Napkin

Appliances

Oven

Type

Type

Type Of Dish

Side Dish, Appetizer

Occasions

Everyday, Dinner Party, Appetizer Spread

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Crispy, Tender, Crunchy

Flavors

Garlicky, Savory, Herby, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3-4 days (store in an airtight container,reheat in oven or air fryer to restore crispness), frozen : 1-2 months (cool completely before freezing,store in a freezer-safe container or bag,reheat from frozen in a hot oven)