The ultimate winter comfort food and so easy to make. All you need are some gorgeous Yukon Golds, a mandolin, a muffin tin and copious amounts of Fancy Peasant Greek Extra Virgin Olive Oil.
Ingredients:
For the oil mixture: • 4 tbsp butter
• 4 tbsp Fancy Peasant Greek Extra Virgin Olive Oil
• 6 tbsp honey
• 3 garlic cloves, minced
• 1 cup fresh flat-leaf parsley, chopped
• The zest of 2 lemons
• 1 tsp Fancy Peasant Mountain Oregano Salts
• 1 tsp chili flakes if you like her caliente
For the potato stacks:
• 8 potatoes, sliced 1.5 inch thick
• 2 cups grated cheese of your choice
• Fancy Peasant Olive Oil for greasing/brushing muffin tin
To finish:
• Raw Fancy Peasant Olive Oil and more Mountain Oregano Salts
Method:
Preheat the oven to 400°F.
Herbed Fancy Peasant Olive Oil butter:
In a saucepan melt butter with Fancy Peasant Greek Extra Virgin Olive oil and honey.
Mix in minced garlic, parsley, lemon zest, Fancy Peasant Mountain Oregano Salt, and chili flakes.
cook for 2-3 minutes. Let cool slightly.
Potatoes:
Slice the potatoes very thinly using a mandolin or sharp knife.
Toss with Oil Mixture: In a large bowl, toss the potato slices with the olive butter mixture until well coated.
Assembly of Stacks:
Lightly grease a 12-cup muffin tin with Fancy Peasant Greek Extra Virgin Olive Oil.
Sprinkle bottom of tin with mountain oregano salts followed by a few potato slices.
Layer with grated cheese at 1/3 and 2/3 of the way up the stack.
Finish with more potato slices, stacking slightly taller than the muffin cup rim.
Use leftover herbed olive butter mixture to cover each stack
Bake Covered: Cover the muffin tin tightly with foil and bake for 25 minutes or until potatoes are tender. Bake Uncovered: Remove the foil and bake uncovered for another 15-25 minutes, or until edges are crispy and golden.
Pro Tip: Yukon Gold Potatoes are Queen for best results.
