Crispy parmesan and thyme potato stacks
During the cooler weather, roasts reign supreme, and this baked potato side is the perfect accompaniment.
|
0:20
To Prep |
0:30
To Cook |
6
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
5
AVG RATING (1 Member) |
recipe
To my cookbook
- Ingredients
- Nutrition
|
Energy 1089kJ |
Fat saturated 4.20g |
|
Fat Total 14.00g |
Carbohydrate sugars g |
|
Carbohydrate Total 21.80g |
Dietary Fibre 4.10g |
|
Protein 9.70g |
Cholesterol 14.00mg |
|
Sodium 270.00mg |
All nutrition values are per serve.
- Method
-
Step 1
Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
-
Step 2
Cut each potato into 2mm-thick slices. Place in a bowl. Add oil, garlic and thyme. Season with salt and pepper. Toss to combine.
-
Step 3
Reserve 1 tablespoon parmesan. Place 8 potato slices on prepared tray. Sprinkle each with a little of the remaining parmesan. Top each with another potato slice. Repeat layering with potato and parmesan until the stacks are about 4cm in height (about 10 potato slices). Sprinkle stacks with reserved parmesan.
-
Step 4
Bake for 30 minutes or until golden and crispy, and potato is tender (check by inserting a skewer or small, sharp knife into centre of a stack). Sprinkle with extra thyme leaves. Serve.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
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The best Sunday roasts and matching sides, fun and flavoursome vegetarian dishes, one-pan throw-together dinners and two-in-one desserts – find all this, and much more, in our August issue.
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