The secret to these cheesy, herbed potatoes is using the Smeg Hand Blender with Food Processor attachment and by using the microwave combination function, the cooking time is heavily reduced.
Yield x 12 medium sized portions
METHOD
- Pre heat oven TO 210 C – then set to – Microwave combination 210C +Fan Grill– 360 Watt (or as close as your oven settings allow)
- Mix melted butter, olive oil, garlic, chopped herbs, seasonings and 1/3 cup of grated parmesan in a large bowl
- Slice potatoes very thinly with SMEG HAND BLENDER FOOD PROCESSOR slicing attachment set to 2 mm or by hand or with a mandolin,and toss with the herby butter mixture
- Brush 12 standard muffin tin with 2 T melted butter or spray with olive oil spray. If using microwave combination function, check your oven manual to see if you can use metal or whether you need to use silicon muffin moulds. Some ovens allow metal cooking vessels when using 360 watts or less microwave in combination with oven.
- Assemble potato stacks in greased muffin tins. They will shrink down a little once cooked so the potatoes need to be stacked well above the top of the tin.
- Sprinkle with remaining parmesan cheese and cracked black pepper.
- Place in preheated oven on middle shelf and cook until golden brown and soft in the middle – approx. 14 to 16 minutes. The butter and cheese will soak back into the potato upon cooling.
- Let rest for 5 minutes in muffin tin before removing.
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Ingredients
50 g butter, melted and extra 2 T melted butter for brushing muffin tin
2 T olive oil
2 cloves garlic, finely chopped
8 medium sized potatoes (red rascal/agria or similar high starch potato works best) Try and chose potatoes similar in diameter to the muffin tin.
1 T freshly chopped thyme
1 T freshly chopped rosemary or parsley
1/3 Cup grated parmesan cheese and extra 1/4 Cup for sprinkling on top
salt and pepper
Cracked black pepper
