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Parmesan potato stack recipe

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Ingredients
  

  • 2 1/2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 500 g bag Scotty Brand Ayrshire New Potatoes
  • 1/2 tablespoons thyme
  • 25 g grated Parmesan cheese

Instructions
 

  • Preheat oven to 375F/200C/ Gas mark 6.
  • Coat a standard 12-cup muffin pan with cooking spray or brush on a thin layer of oil.
  • Mix together olive oil, garlic powder, thyme and salt together in a bowl.
  • Set aside.
  • Rinse potatoes.
  • Slice each potato thinly, a mandoline gives even slices.
  • Place 4 slices of potatoes at the bottom of each cup of the muffin tin.
  • Brush the potatoes with the oil mixture. Add more potato slices and brush with the oil mixture again.
  • You should get about a potato per muffin hole.
  • Sprinkle the Parmesan evenly over the potato stacks.
  • Bake the stacks for 30 minutes, or until brown and crispy.
  • Use a tablespoon to release and move the stacks to plates.
  • Serve with dips of your choice.