Serves: Makes 6 - Time:
These potato stacks were inspired by a Donna Hay recipe in which she fills a baking tin with thinly sliced potatoes. It occurred to me that the potatoes would work very well stacked in muffin cups. Then the truffle idea came to me. If I can crowbar truffles into any recipe I will give it my best shot. Ideally, you need both the truffle salt and truffle oil for the best flavour. I order mine from www.souschef.co.uk. Try and choose potatoes whose diameter is about the same as that of the muffin cups. If the potato slices are too large you won’t be able to fit them in.
- 640g medium-sized potatoes, peeled
- 1 ½ tablespoons truffle oil plus extra for greasing and drizzling
- 5 decent pinches truffle salt
- 8 sprigs thyme, leaves only
- Grease 6 cups of a muffin tin and line the base of each with a disc of non-stick baking parchment. Heat the oven to 200˚c, fan oven 180˚c, mark 6.
- Thinly slice the potatoes on a mandolin or in a food processor. Put them in a mixing bowl and add the remaining ingredients and some ground black pepper. Make sure the slices are well coated by the oil and salt.
- Layer up the potatoes in the muffin cups. Bake for about 45 -50 minutes. If the potatoes are browning too quickly cover with foil halfway through cooking. Loosen around the edges and lift out the stacks, remembering to peel off the parchment discs. Serve immediately or keep warm in a low oven.