This simple and tasty potato dish can become your very own by changing the herbs to sage or rosemary, adding a little grated cheese or even using a mild, sweet curry spice adds a welcome change. A delicious potato dish to serve to your family and friends, or just to show off.
- Mandoline slicer
- Large bowl
- Baking sheet
- 1 lb Little Potatoes
- 1/4 white onion, thinly sliced
- 1 clove garlic, crushed into a paste
- 3/4 tsp thyme, freshly chopped
- 1 tsp parsley, freshly chopped
- 1/4 cup melted butter
- 1 pinch smoked paprika
- 1/4 cup sour cream
- (To taste) salt and pepper
Thinly slice the assorted little potatoes to approximately 1/16th of an inch.
Place the sliced potatoes into a large bowl and add the thinly sliced onion, crushed garlic, thyme, parsley and a pinch of smoked paprika.
Pour on the melted butter and toss until evenly coated.
Using a non-stick baking sheet, layer a stack of potatoes approximately 2 1/2 inches in diameter and a 1 1/2 inches in height. Use larger potatoes for the bottom and smaller potatoes as you get higher—you are creating a little pyramid.
Bake in a hot oven 425 ºF for approximately 20 to 30 minutes, turning the tray once or twice during cooking. Once the potatoes are cooked, they will be very crispy on the thin, wispy edges and soft and tender through the thickest part of the potato stack.
Remove from oven and place onto a serving dish. Add a 1/4 teaspoon of sour cream on the top of each stack and one final pinch of smoked paprika. Serve.