Herby Potato Stacks Recipes

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.

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.