【Roasted Potato Stacks】
Inspired by the Roasted Potato Stacks from Jughandle’s Fat Farm, I made a few modifications to the original recipe with a bit of Chinese touch. This potato dish is really lovely and what a great presentation too!
Meal type: Vegetable
Prepare time: 20 minutes
Cook time: 40 minutes
Serves: 3 servings
1) 3 medium yellow-fleshed potatoes (500g);
2) 1/2 tsp salt, ¼ tsp ground black pepper;
3) 3 tbsp olive oil, 3 tsp freshly minced garlic;
4) ½ tsp white sesame seeds, 1 tsp freshly chopped green onion.
1: Preheat oven at 375F/190C. Peel off potato skin, rinse and pat dry with paper towels. Finely slice the potatoes (Picture 1) and place them in a bowl. Add salt and black pepper, toss to mix (Picture 2).
2: Combine freshly minced garlic and olive oil in a small microwave safe bowl. Microwave high at 20-second intervals until the garlic is fragrant (Picture 3).
3: Pour olive oil through a strainer onto the sliced potatoes (Picture 4). Toss to coat evenly (Picture 5).
4: Brush 8 muffin tins with small amount of olive oil using a pastry brush. Arrange potato slices in the muffin tins, about 8 slices per tin.
5: Sprinkle with sesame seeds and chopped green onions (Picture 6). Bake at 375F/190C for about 35-40 minutes until edges are golden brown. Serve immediately.