Pep ’n Zest Crispy Parmesan Potato Stacks

Ingredients

• 1 kg medium potatoes, peeled
• 3 tbsp melted butter
• 1 tbsp olive oil
• 2 tbsp BlixSam Pep ’n Zest (Lemon Pepper)
• 80 g finely grated Parmesan
• 2 garlic cloves, crushed
• 1 tsp dried thyme
• 2 tbsp fresh parsley, finely chopped
• Extra Parmesan, for topping
• Salt, only if needed
• Butter or cooking spray, for the muffin tin

Method

1. Preheat the oven to 200°C. Lightly grease a 12-hole muffin tin.
2. Slice the potatoes very thinly, ideally about 2 mm thick. A mandoline works perfectly.
3. Place the potato slices in a large bowl. Add the melted butter, olive oil, garlic, Pep ’n Zest, Parmesan and thyme.
4. Toss thoroughly so every potato slice is coated with the buttery Parmesan seasoning.
5. Stack the potato slices into the muffin holes, filling each one slightly above the rim. The stacks will shrink slightly while baking.
6. Sprinkle a little extra Parmesan over each stack.
7. Bake for 40–45 minutes, until the potatoes are tender inside with deeply golden, crispy edges.
8. Allow them to stand in the tin for about 5 minutes, then carefully loosen each stack with a butter knife.
9. Finish with chopped parsley and a light sprinkle of Pep ’n Zest before serving.

💛 BlixSam Tip