Recipes

These little harvest bundles are a huge family hit. They are deliciously flavoured with lots of butter, salt and seasonal herbs. Our trick is to make them with mini potatoes and bake them in mini muffin tins. That way you can eat three or four stacks.

Ingredients:

3 pounds of potatoes, Russet or Yukon Golds
3 tbsp. butter, melted
2 tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. pepper
1 tsp. thyme, chopped
1 tsp. sage, chopped
1 bunch of sage leaves

Method:

Preheat oven to 375 F. Coat a 12-cup muffin pan ( or 24-cup mini pan) with butter or cooking spray. Melt butter in a large bowl and add oil, chopped herbs, and salt and pepper. Mix and set aside.

Fill a large bowl with cold water, peel potatoes and add them to water. When finished peeling, drain water and dry potatoes before slicing. Using a mandoline, slice each potato 1/16” or thinner and add the slices to the butter-herb mixture. Coat all the potatoes evenly with the butter-herb mixture.

Place one potato slice in the bottom of each muffin cup and top with one sage leaf. Divide the remaining potato slices between all cups filling to the top. (Note: Discard the round ends or bake them separately on a parchment lined baking sheet.)

Bake for 45-60 minutes till tender. Remove from oven and let stacks sit for 3-5 minutes. Carefully remove with a small spoon or spatula. Gently turn the stacks over to expose the sage leaf. Garnish with a few thyme leaves, salt and serve immediately.

Makes 12 large or 24 mini potato stacks.