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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Herb & Parmesan Potato Stacks Recipe

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This recipe for Herb & Parmesan Potato Stacks is from The Kingsbury Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Cup Olive oil, plus more for greasing muffin pan
2 Oz Parmesan cheese, grated
1/2 Cup Chopped fresh oregano
1/4 Cup Fresh thyme leaves
2 TBL Apple cider vinegar
2 TBL Dijon mustard
2 Garlic cloves, finally chopped or grated (about 2 tsp)
1 1/2 Tsp Himalayan pink salt, plus more for serving (or sea salt)
1 Tsp Black pepper
8 Medium russet potatoes, sliced into 1/8" thick rounds
Directions:
Directions:
1. Preheat oven to 400º

2. Lightly grease muffin pan with oil
3. Stir together oil, Parmesan, oregano, thyme. vinegar, mustard, garlic, salt and pepper in a large bowl
4. Add potatoes to mixture and coat
5. Place potatoes in muffin wells, stacking to the top of each well
6. Cover muffin pan loosely with aluminum foil
7. Bake about 20-25 minutes, until tender and golden
8. Gently run a knife around the edges of each well to release potato stacks
Number Of Servings:
Number Of Servings:
About 6

 

 

 

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