Potato Towers Baked in Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 large potatoes, waxy
- 50 g butter
- 2 small sprigs thyme, fresh
- salt and pepper
- 1 clove (s) garlic, pressed or finely chopped
Print Recipe
Pin Recipe Instructions
- Preheat the oven to top and bottom heat 180 degrees. Grease the muffin pan.
- Peel the potatoes, wash them, dry them a little and cut into thin slices.
- Melt the butter and mix in a bowl with the potato slices, the butter, a little salt, pepper, the thyme leaves and the garlic.
- Take the potato slices out of the bowl with your fingers and stack them in the 12 recesses of the muffin tin. It doesn`t have to be straight as a pin, a little rough is pretty too.
- Place the pan on the grid in the middle of the oven and bake the potato towers for about 45 minutes or a little longer, until they are cooked through and a little browned. If the browning goes too quickly, loosely cover the pan with a piece of aluminum foil, checking whether the color is good before the end of the cooking time, if necessary browning it a bit and bake until crispy.
- Carefully remove from the mold and serve.
- If you like, you can decorate the turrets with fleur de sel, freshly ground black pepper and a few thyme leaves.
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