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Recipe

Difficulty

Easy

 

Prep time

10 minutes

 

Cook time

25-30 minutes

 

Serves

12 stacks

 

Ingredients

 

6-8 medium potatoes

50g Westgold Salted Butter, melted

150g streaky bacon

⅓ cup grated parmesan

¼ cup jalapeños, chopped

1 Tbsp rosemary, chopped

Salt and pepper

Extra parmesan to sprinkle

Method

 

Preheat oven to 200°C.

 

Butter a 12-hole muffin tin and place a circle of baking paper on the bottom.

 

Slice the potatoes as thinly as possible (a mandolin is ideal) and pat them dry on a clean tea towel.

 

Tip the slices into a bowl and add the melted butter, jalapeños, parmesan, and salt and pepper. Toss until well coated.

 

Layer up the potatoes with a few slices of streaky bacon in between, finishing with potato on top.

 

The potatoes should come up over the top of the tin as they shrink down a little during cooking.

 

Sprinkle a little parmesan on top. Bake for 25-30 minutes until cooked through and crisp around the edges.

 

Remove from the oven and allow to cool for 10 minutes. Use a knife to lift the stacks out of the tin and peel off the baking paper.

 

Place on a serving platter and insert a toothpick into each stack. Serve.

 

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