https://westgold.com/
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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