Rosemary Scented Potato Stacks

Instructions

1. begin by peeling potatoes - allow 2 per person or more if hungry!
2. Finely slice potatoes horizontally as thin as you can - a mandolin is useful for this, but not essential.
3. drop each slice into cold water to rinse starch then pat dry with kitchen roll
4. melt the butter and add rosemary, salt and pepper
5. sparingly coat each slice in the melted butter and stack
6. Place each stack in a greased muffin tin, and bake in oven for 30 mins. place the grated cheese and return to oven for a further 20 mins.
7. Check they are ready with a knife, the edges should be brown and crispy

• Ready in : 1 Minutes
• Course : Main
• Recipe Type : Dinner Party, On the side
• Ingredient : butter, parmesan, potato