John Myers
Potato and Parmesan Turrets
The perfect potato and parmesan turrets recipe with a picture and simple step-by-step instructions.
- 5 size Waxy potatoes
- 40 g Butter
- 30 g Freshly grated Parmesan
- 1 tsp Garlic salt
- 1 tsp Thyme leaves
- Pepper from the grinder
- 6 Butter muffin tins. Preheat the oven to 180 °.
- Peel the potatoes, slice them very thinly and place in a large bowl. Melt the butter, pour over it. Grate the Parmesan and add to the potato slices together with the garlic salt, thyme and pepper. Now mix everything thoroughly with your hands.
- Layer the “leafy” potato slices into turrets and place them – a little higher than the edge – in the muffin tins. Place the tin in the middle of the oven and bake for about 45 minutes. The upper leaves should have crispy, golden-brown edges and the turrets (when piercing with a stick) should be soft on the inside.
- This type of potato preparation is heartier than a gratin and goes well with many meat and fish dishes …….. but tastes good without anything …….. 😉
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