John Myers
Layer Potatoes
The perfect layer potatoes recipe with a picture and simple step-by-step instructions.
- 100 g Butter
- 500 g Potato
- 2 piece Garlic fresh
- 3 teaspoon Salt
- 2 teaspoon Freshly chopped thyme
- 12 piece Sprigs of thyme
- Black pepper from the mill
- 1 Muffin pan
- Peel the potatoes and cut them into thin slices, like potato chips. The best way to do this is with a vegetable slicer. In the meantime, let the butter melt in the microwave or on a low speed on the stove.
- Brush the muffin pan with a little melted butter. Then put a small sprig of thyme in each mold and put a teaspoon of butter on each. Season the remaining butter with the chopped thyme, salt and pepper and squeeze in the garlic. Layer the potato slices in the muffin pan and brush the individual layers with the butter mixture over and over again.
- Place in the oven at 180 ° C for about 30 to 35 minutes, until the potatoes are nicely browned and crispy.
- The layered potatoes were served this time with veal escalope and the “Brussels sprouts” (from my cookbook), but they also go wonderfully with fish and grilled food … Bon appetit!
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