Roasted Potato Stacks Recipe

I've got a very distinct memory of making these roasted potato stacks because I remembered it being the best and worst time for me to make them back then.

It was one of the last few work days of 2013 (just as our office was about to shut down for 3 weeks for the Christmas break). I got home from work at about 7:45pm that evening with my brain feeling completely fried after such an intense and hectic day.

Not wanting to buy lousy takeaway despite feeling famished by the time I got home, I decided to make these potato stacks for the first time anyway. Even though it was quite late already, I was still adamant about scrubbing, cleaning, slicing and stacking these potatoes one by one before preparing the salmon and salad to go with them as well. Suffice to say, dinner was only had rather late but it was so worth it. 

My friends never get me when I tell them I'd still rather cook even if I'm back from work late and tired. The thing is, the lousier my day's been, the more I'm likely to cook something more substantial (despite it taking more time and effort). Why? Because there really is nothing that makes me happier after a long day at work than a healthy, wholesome, home cooked meal like this. Even if I have to do it myself. Takeaway food always makes me feel so shit. Period.

Really happy with how these babies turned out. It tasted amazing and went so well with my dinner. Just reaffirms once again why Kipfler potatoes are my ultimate favourite potatoes to roast.

In short, these roasted potato stacks really cheered me and I do hope that they bring as much joy to you as it did to me.

Roasted Potato Stacks with Crispy Skin Salmon and Salad in Honey Mustard Vinaigrette

A bit of Jap mayo with my salmon, of course

Roasted Potato Stacks Recipe

(serves 2)

Ingredients:

100g potatoes (Kipfler potatoes preferred)

60g butter (melted)
Cracked salt and pepper
Fresh rosemary (finely chopped)

Method:

1. Preheat oven to 200°C. Scrub and clean potatoes. Pat dry.

2. Slice potatoes thinly with a mandolin.

3. Lay a metal plate/baking tray with baking paper. Using sliced potatoes of a similar size, place a piece of potato at the bottom. Brush a bit of butter before placing the next piece of potato on top. Repeat the potato/butter layers until the potatoes are stacked to about 1 inch high.

4. Season the top with cracked salt and pepper. Top with chopped rosemary.

5. Bake the potatoes on the plate for 35 minutes or until golden brown. Serve immediately.

Such a satisfying meal… Hope you give it a go