Equipment
- Muffin pan
Ingredients
- 1 medium Russet potatoes peeled and sliced into thin rounds
- 1 tbsp Extra-virgin olive oil
- 1/2 tsp Fresh thyme minced
- Nonstick spray
- 2 tsp Butter
- 1/4 cup Chicken broth
Instructions
- Preheat the oven to 400°F.
- Toss the potato slices with oil, thyme, salt and pepper.
- Lightly grease the wells of a muffin tin with non-stick spray. Stack the sliced potatoes into each well of the muffin tin. Top with butter and broth. Cover with foil.
- Bake in the oven for 20-30 minutes until the potatoes are tender. Remove the foil and cook for another 5 to 10 minutes or switch the oven to broil to get the top golden brown.
- Gently scoop the stacks out of the wells to serve.
Nutrition
Calories: 156kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 46mg | Potassium: 446mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 1mg
Scallop Potato Tower
Equipment
- Muffin pan
Ingredients
- 1 medium Russet potatoes peeled and sliced into thin rounds
- 1 tbsp Extra-virgin olive oil
- 1/2 tsp Fresh thyme minced
- Nonstick spray
- 2 tsp Butter
- 1/4 cup Chicken broth
Instructions
- Preheat the oven to 400°F.
- Toss the potato slices with oil, thyme, salt and pepper.
- Lightly grease the wells of a muffin tin with non-stick spray. Stack the sliced potatoes into each well of the muffin tin. Top with butter and broth. Cover with foil.
- Bake in the oven for 20-30 minutes until the potatoes are tender. Remove the foil and cook for another 5 to 10 minutes or switch the oven to broil to get the top golden brown.
- Gently scoop the stacks out of the wells to serve.
Nutrition
Calories: 156kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 46mgPotassium: 446mgFiber: 1gSugar: 1gVitamin A: 21IUVitamin C: 6mgCalcium: 44mgIron: 1mg
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