Wednesday, January 30, 2013

Crispy Layered Potatoes

I saw this recipe on Pintrest and immediately put into my "Recipes to try" board. I made these the other night and loved how they came out. They are everything you could possibly want in a potato. Soft, almost creamy center with crispy edges and a hint of salt and Parmesan cheese. They take a little effort to prepare but I think it's worth it. I will definitely be making these again soon.

Crispy Layered Potatoes with Parmesan Cheese
Makes 18-24

2 large russet potatoes (or 3 medium size)
Olive oil
Parmesan Cheese

1. Preheat oven to 400 degrees F. Grease the bottom and sides of two regular size muffin tins with olive oil.

2. Using a mandolin, slice the potatoes very thin into rounds.

3. Place one slice of potato in each muffin tin and brush with a little olive oil. Add another slice on top and brush with oil again. Add a tiny pinch of kosher salt or sea salt on every third layer. Add a little grated Parmesan cheese on every fifth layer (it doesnt have to be exact, just make sure to add cheese and salt every couple of layers) Continue to layer the potato slices (making sure to brush with oil every slice) until the potatoes are 3/4 of the way filled.

4. Bake for 35-35 minutes until golden brown and tender through the center when pierced with a knife. Remove from oven and carefully run a thin knife around each muffin cup and remove each layered potato to platter. You can also remove them to a baking sheet with parchment paper and keep warm in the oven until ready to serve.

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