I love love love potatoes….some people say that potatoes are not really vegetables….I tend to agree…it doesn’t seem fair to lump a fabulous potato with something like cabbage or cauliflower!
Potatoes are not just a side dish…they can make a meal come alive and Indians are particularly pedantic about potatoes…I remember going out hunting for good potatoes and only the best ones make it into the curry pot!
For this recipe use “Up to Date” or UTD potatoes. They are available in Fruit and Veg City as well as Food Lover’s Markets and Checkers stores…you could also pop into the local Indian green grocer, if you are lucky enough to have one of those in your area!
Stock standard potatoes are fabulous….and yes, old is gold but I could not help making up a batch of these to share with you! They are oh so yum! Thinly sliced potatoes with a good drizzle or dare I say, buttery soak? Flavoured with fresh thyme and black pepper….these are particularly hard to resist!
These garlic potato stacks will work like a charm with the Roast Turkey…click here for the recipe…https://yudhikayumyum.com/2014/12/12/turkey-time-recipes-for-the-festive-season/
Garlic Potato Stacks
750g peeled potatoes
4 cloves garlic, crushed
Salt, to season
Black pepper, to season
25ml fresh thyme leaves
Thinly slice the potatoes and place them in a mixing bowl.
Heat the butter in an AMC pan with the crushed garlic and leave to infuse for 10 minutes.
Pour the butter through a strainer and discard the garlic.
Season the potatoes with salt and black pepper.
Add the thyme leaves and toss to coat.
Pour the butter over the potatoes and mix lightly.
Stack the potato slices into a 12 hole cupcake pan, starting with large slices and finishing with little ones.
Pour the remaining butter over the stacks.
Bake in a pre-heated oven at 190°C for 45 minutes or until the potatoes are tender and golden. They should also have a few crispy sections.
Gently remove the stacks with a spatula.
Garnish with fresh thyme.