Potato Stacks in a Muffin Tin

These potato stacks are really easy, tasty, and look a teeny tiny bit posh.    

They are also good for portion control...which helps if you are a little (or big) bit greedy like me.

I use around 2 medium potatoes per person.  Maris Piper are my favourite spud, but I think the ones I used here are a more waxy salad potato.  Its all good. 

A drizzle of olive oil, and generous sprinkling of salt and paper are all you need.  You could add finely chopped garlic, or an infused olive oil to add a bit of extra flavour as an option.  

Don't these look pretty?

Peel and thinly slice the potatoes (thinner than a £1 coin if you can).  Then layer the slices in a muffin pan.  

If you use larger potatoes you can obviously get 1 slice per layer, which looks prettier for a fancy dinner..... but this was just for my kids and I, using up some potatoes in the fridge.

Brush the pan with a little oil before you put the potato in.  Its worth laying them as flat as possible (like building a dry stone wall) so they don't topple when you bring them out.  Brush with oil and season each layer.

Bake (around 180 degrees) for around 25 mins until golden and crispy, and all of the potatoes are cooked through.  The exact time will depend upon how densely you have packed them.

They should pop out easily.  These are especially good with roast lamb and some rosemary infused oil.  The top is crispy, but the potato inside the layers is soft and fluffy.  

So much for portion control.  My kids and I had 3 each! (I may even have had the 4th when no-one was looking).