Parmesan Potato Stacks Recipe
This easy recipe for Parmesan potato stacks makes a great side dish or appetizer that your family and guests will definitely enjoy. They are very flavorful due to the thyme, garlic and parmesan which I always love to pair when cooking potatoes. If you don’t like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil.
To print the recipe check the full recipe on my blog:
#potatostacks #parmesanpotatostacks #potatorecipes
0:00 - Intro
0:17 - Butter muffin pan
0:29 - Peel potatoes
0:39 - Cut potatoes into thin slices
0:54 - Add the rest of ingredients
1:38 - Toss to coat
2:00 - Layer potatoes into stacks
2:25 - Baking time
2:59 - Enjoying the results
Ingredients
Makes about 4-6 servings
3 tbsp (45g) butter, melted
2 tbsp (25g) Parmesan cheese
1 tsp (3g) garlic powder
1 tsp thyme leaves
salt and freshly ground black pepper
8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)
1. Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices, preferably using a mandoline.
2. Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
3. Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper.
4. Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.
5. Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with parmesan cheese and thyme.
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These are my FAVORITE breakfast potatoes!
Been making these potatoes for years, and they are always amazing!
INGREDIENTS
2 large Yukon Gold potatoes (or any yellow skin waxy potato)
2 tbsp salted butter
1 tbsp olive oil
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
1/4 cup chopped parsley
The Saddest Meal Anthony Bourdain Ever Ate | CONAN on TBS
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The Saddest Meal Anthony Bourdain Ever Ate | CONAN on TBS
Robert Irvine's Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash | Food Network
Robert prepares a simple chicken dish with herbed pan sauce and a hash that includes potato, zucchini, squash and onion!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash
RECIPE COURTESY OF ROBERT IRVINE
Level: Easy
Total: 30 min
Prep: 5 min
Cook: 25 min
Yield: 2 servings
Ingredients
2 tablespoons grapeseed oil
2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
Salt and freshly ground black pepper
1 cup dry white wine
1 clove garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh parsley leaves
2 tablespoons butter, unsalted
1 tablespoon minced fresh chives
Potato-Vegetable Hash, recipe follows
Potato Vegetable Hash:
1 Idaho potato
1 zucchini
1 squash
1 small red onion, thinly sliced
1 egg, beaten
2 tablespoons all-purpose flour
1 clove garlic, minced
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh tarragon leaves
1 teaspoon Cajun spice
Grapeseed oil
Salt
Directions
Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
Transfer the chicken to a serving platter and allow it to rest.
Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.
Potato Vegetable Hash:
Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.
Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.
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Robert Irvine's Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash | Food Network
We're Having Skillet Potatoes and Onions for Breakfast | How to make Skillet Potatoes
Welcome back y'all! Today I'll be showing you how I make one of my favorites breakfast dishes. I remember the very first time I had skillet potatoes, my husband made then for me years ago and it was THE BOMB! If you love potatoes, then you'll love these. Very simple and beginner friendly.
5 Russet Potatoes
1/4 Onion- sliced
Salt to taste
Pepper
onion powder (optional)
paprika
parsley
thyme
3 tbsp oil (or more as needed)
2 tbsp unsalted butter (or more as needed)
3 tbsp Water
Season to your taste, I showed how to in the video. It's very easy, no measurements needed.
#skilletpotatoes #breakfast
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AU GRATIN POTATOS the e z way with COPPER CHEF SQUARE PAN
AUGRATIN POTATOES the e z way with COPPER CHEF SQUARE PAN
COPPER CHEF 11in. SQUARE PAN -
PRIME PANTRY -