Melt butter in a large skillet over medium-high heat. Lightly crush potatoes with the side of a large knife or your palm. Use caution when removing the bag from the microwave the package will be HOT! Carefully cut the bag open and allow the potatoes to cool slightly for about 5 minutes. Microwave Nature's Way 'Steam It!' Petite Gold Potatoes in their bag according to directions. ![]() Once again, I am grateful you tried the recipe and am happy and open to your feedback.1 bag (1.5 lbs.) Nature's Way 'Steam It!' Petite Gold Potatoesġ 1/2 teaspoons coarsely chopped fresh flat-leaf parsley I do have a recipe for scalloped potatoes which might suit you better and you can find it here:, it is more cheesy, creamy so you might prefer it. Then in regards to your feedback with the Mustard Yoghurt - if you stir the mustard into the yoghurt it is quite thick and dollop like, in your case, you might like to try using a blender as it will thin the consistency of the mustard yoghurt right out and more gravy like, then you could drizzle just a little bit instead of a dollop like I do. I recommend if you want to make them again, reduce the dried herbs(ie rosemary and thyme to 1 teaspoon only), that would be the 1st change. I am a super fan of herbs both fresh and dried but I recognise some people may not be. Similar to my Creamy Garlic Potatoes and Horseradish Mashed Potatoes these potatoes work as they are flexible and pair with lots of various dishes! Pop these potaoes on the table with your favourite meat and salad dishes! To serve, allow to defrost and then reheat in the oven or microwave until warmed through. Simply place the cooked potato stacks in zip lock bags or wrap in cling wrap (tightly) and place in the freezer. You can make these potato stacks the day before you want to serve them. On the day, simply reheat in the oven! Allow to cool prior to removing from the muffin tin (this helps them 'set').Sprinkle over cheese and bake for a further 30 mins.Bake without cheese on top for 15 mins.Grab one inch 'pinches' of potatoes and stack all at once.To make 6 potato stacks, ½ all of the ingredients and use 6 muffin tin holes.When mixing the potatoes in the bowl use a spoon and thoroughly stir to combine.These additional tips are so that you can master these potatoes from the 1st time you make them: If oven baked potatoes are your fav, you might also like to try the Duck Fat Roast Potatoes! Top Tips and Tricks Sunday roasts take on a whole new meaning with individual potato stacks! Slow Cooker Lemon Garlic Chicken (this is for a whole chicken recipe).Honey Mustard Chicken Wings (this is a slow cooker recipe).These potatoes work with everything as they are so VERSATILE! Try them as a side for these recipes: The ingredients for this recipe are shown in the photo below, they are simple, with basic complimentary flavours! In both our Skin on Roast Potatoes and Creamy Garlic Potatoes we talked about saving time and energy by not peeling the potatoes! We do it again for this recipe, where the skins stay on and the potato peeler in the draw. Serve with proteins like steak, pork, chicken and fish! With herbs that compliment the potatoes these au gratin cheesy potatoes can be served as individal servings for every plate! ![]() ![]() Herbed Potato stacks are made from thinly sliced potatoes which are seasoned, mixed with a little cream and cheese then oven baked. Similar to the Quick Potato Bake, we use dried onion and thyme for the essential herbs to season these potato stacks that burst with flavour! What are individual Muffin Tin scalloped potatoes? Ground Beef Casserole, Slow Cooker Lemon Garlic Chicken and my Chicken Wings are all delicious dinner recipes that pair with a side dish like our creamy garlic potatoes, skin on roast potatoes or horseradish mashed potatoes. Herbed Potato stacks pair well with everything! We make thinly sliced potatoes with parmesan, season and oven bake to crispy perfection! Muffin Tin Potatoes (stacks) are a mini version of a traditional potato bake cooked in a muffin tin.
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