Buttery Potato Stacks

These crispy potato stacks stand up to any roast potato and require no basting, so you can leave them to do their thing once in the oven.

By The Good Housekeeping Cookery TeamPublished: 17 December 2021

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A cheaper alternative to roast potatoes this festive season at only 27p per portion! Simply slice you potatoes a thinly as possible and stack them in a muffin tin, place in the oven and forget about until they're ready to come out! No need for basting which means you can be getting on with the other sides and the main.

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Yields:

Prep Time:

15 mins

Cook Time:

50 mins

Total Time:

1 hr 5 mins

Cal/Serv:

179

Ingredients

1
.4kg floury potatoes, we used Maris Piper, peeled
125 g
butter, melted
2 tsp.
dried thyme

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Using a mandoline, slice the potatoes as thinly as possible. Alternatively do this by hand or by using the slicing blade on a food processor.
2. Step 2In a medium bowl, mix the butter, thyme, potatoes and plenty of seasoning, making sure all the potatoes are coated in butter. Stack the slices (you don’t need to be too neat) in the holes of a 12-hole muffin tin, pushing them down well.
3. Step 3Cook for 50min, until golden and crispy. Carefully remove each stack from the tin and serve.

Get ahead

Prepare to end of step 2 up to a day ahead (no need to preheat oven). Cover and chill. Uncover and complete recipe to serve.