Potato Stacks with Rosemary
These cheesy, garlicky potato stacks with rosemary are soft on the inside and crispy on the outside. Served with sour cream and salad, they make a great lunch. They are also a nice change to traditional potato sides like mashed potatoes or fries.
Ingredients
For 6 potato stacks
Preparation time: 1 hr 15 minutes
350 g potatoes
2 garlic cloves
2 tbsp chopped rosemary
2 tbsp olive oil
50 g cheddar
15 g parmesan
1 tsp salt
pepper
optional: sour cream for garnish
Method
Preheat oven to 190 degrees.
Grate 350 g potatoes into thin slices and place into a large mixing bowl.
Mince 2 garlic cloves, finely chop 2 tbsp rosemary and add to the bowl with 2 tbsp olive oil, 1 tsp salt, a pinch of pepper and toss well until all potatoes are evenly covered.
Grate 50 g cheddar and 15 g parmesan. Mix cheddar under the potatoes and set parmesan aside for later.
Spray muffin tins with oil and fill them up with the potatoes.
Cover with aluminium foil and bake for 40 minutes.
Take foil off and add grated parmesan and some more pepper. Bake for another 20 minutes until they look nicely golden.
Enjoy!
