Potato stacks

AT A GLANCE

  • Serves 4 people

You can use just about any herbs and spices in the seasoning; just scatter them in as you layer the slices.

  • 500 gm waxy potatoes (about 3), such as kennebec
  • 40 gm butter, melted
  • 1 tbsp olive oil
  • 1 tbsp thyme leaves
01   Preheat oven to 180C. Thinly slice potato with a mandolin and arrange slices in a single layer, slightly overlapping, to form eight 10cm-diameter circles. Place on an oven tray lined with baking paper. Combine butter and oil in a bowl and brush over potato, season to taste and scatter with thyme leaves. Continue layering potato slices, brushing with butter, scattering with thyme and seasoning until all potato slices have been used. Roast until golden (30-40 minutes), serve warm with trout.

Recipe:

RODNEY DUNN

Photography:

JASON LOUCAS

Styling:

RODNEY DUNN AND GERALDINE MUNOZ

FEATURED IN

Sep 2009

Sep 2009

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