Thyme and Parmesan potato stacks recipe

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50g butter

2 tbsp extra-virgin olive oil

1 tbsp fresh thyme leaves, plus extra to sprinkle

Salt and black pepper

60g Parmesan, grated

1.2kg potatoes, plus extra to sprinkle

Cooking spray, peeled and kept in a bowl of water

Preheat the oven to 190˚C/170˚C fan/gas mark 5.
In a small bowl, microwave the butter with the oil, thyme and some salt and pepper until melted. Stir in the Parmesan and return to the microwave for 20 seconds.
Dry each potato as you remove it from the water. Using a mandolin slicer or very sharp knife, slice the potatoes horizontally as thinly as possible and place in a large bowl.
Pour over the butter mixture and use clean hands to turn the potatoes gently, thoroughly coating them in the butter.
Spray a 12-cup standard muffin tin with cooking spray.
Layer the slices of potato into the muffin tin, dividing them equally between the cups. Discard any liquid left in the bowl.
Sprinkle a little additional thyme and Parmesan over each stack and bake for 35-45 minutes, or until golden brown and crispy.
Allow to rest for five minutes, then serve, using a soup spoon to remove each portion from the muffin tin.

Per Serving 141kcals, 7.3g fat (3.5g saturated), 16.2g carbs, 1.1g sugars, 3.9g protein, 2.5g fibre, 0.189g sodium

Thyme and Parmesan potato stacks