Muffin Tin Potato (stacks)
Muffin Tin Potato stacks are a mini version of a traditional potato bake cooked in a muffin tin (or pan).
Servings: 12
Calories: 64kcal
Equipment
- Regular muffin tin (12 hole)
- Mixing bowl
- Spoon
Ingredients
- 9 washed potatoes Note 1
- 3 tbs dried onion Note 2
- 1 teaspoon dried thyme Note 3
- 1 teaspoon dried rosemary
- ½ cup cream
- ½ cup parmesan cheese Note 4
- 1 teaspoon salt and pepper
Mustard Yoghurt
- ½ cup Greek yoghurt Note 5
- 2 tbs Hot English mustard
- cracked pepper to taste
Instructions
- Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
- Use a mandolin to thinly slice your potatoes
- In a medium sized mixing bowl combine sliced potatoes, salt and pepper, thyme, rosemary, dried onion, ½ the parmesan cheese and cream. Use a spoon to thoroughly stir together.
- Spray a 12 hole regular sized muffin pan with cooking oil
- Pinch the creamy potato mix into stacks and place in the muffin tin. Repeat until all 12 holes have a 1 - 2 inch stack of the herbed potato mix
- Place in the oven and cook for 15 mins.
- Use an oven mit to remove the tin, sprinkle each potato stack with remaining parmesan cheese and cotinue to bake for another 20 - 30mins. Test they are ready by inserting a skewer into one potato stack, if it slides in without resistance, turn the oven off and let cool for 5 mins.
- Garnish with freshly chopped parsley
- Wait for the potatoes to cool down slightly. This will mean the cheese sets and use a spoon on the side of each potato stack to remove it from the tin.
Mustard Yoghurt
- Combine Greek Yoghurt and Hot English Mustard in a small bowl and mix together until combined
- Top with a sprinkle of cracked pepper
Notes
- Note 1 I use regular washed potatoes for this recipe and leave the skins on.
- Note 2 Dried onion will be found in the herbs section of the supermarket. It bring the onion flavour, but saves time peeling and cutting a whole onion.
- Note 3 An Australian tablespoon measures 20ml. An American one is slightly smaller at 14ml.
- Note 4 ½ of the Parmesan cheese goes INTO the potato mix as we season. The remaining ½ gets sprinkled over the stacks after they have cooked for 15 mins.
- Note 5 The Mustard Yoghurt is an optional addition. It is thick and creamy and a nice compliment to the potatoes. You can use djion mustard for a milder taste as hot English mustard (or American/Australian is hot, hot, hot!)
Nutrition
Calories: 64kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 297mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg