Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Crispy stacked baked potatoes

We’re eating new potatoes a plenty at the moment so for a change I decided to serve these with the pulled lamb I posted yesterday. They’re a great side dish to a barbecue, steaks or a roast chicken. You can leave out the butter if you’re thinking about your bikini body or add the zest and juice of a lemon for a fresher alternative which I love.

Serves: 4
Prep: 10 minutes
Cooking: 60 minutes
Total: 70 minutes
Difficulty: easy/more effort

1.5kg potatoes (Maris Piper are ideal)
3 tbsp olive oil
3 garlic cloves crushed
Fresh rosemary chopped
Fresh thyme leaves picked
1 tsp Maldon salt
Black pepper
2 tbsp butter melted

Thinly slice the potatoes. You can use a mandoline or the slicing attachment on a food processor but I did them by hand.

Put the potato slices into a bowl with the garlic, herbs, olive oil and seasoning. Make sure they’re all covered then stack the potato slices upright in an ovenproof dish.

Drizzle with the melted butter if using.

Bake for 60 minutes at 200, 180 fan. Cover with foil if they start going too brown.

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