Parmesan, Jalapeño and Bacon Potato 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.