tater essentials: potato mounds

How To Make tater essentials: potato mounds

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  1

  PREP/PREPARE
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  2

  Gather your Ingredients (mise en place).
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  3

  Add the olive oil, and garlic to a small saucepan over low heat.
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  4

  Keep the heat very low, and allow the garlic to infuse into the olive oil, about 30 to 45 minutes.
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  5

  Remove from the heat, and reserve.
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  6

  Cut the russet potato into thin slices.
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  7

  Chef’s Tip: A mandoline is a great way to achieve even slices.
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  8

  Chef’s Note: Do not place the potato slices into cold water, the starches will help to hold them together.
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  9

  Place a rack in the middle position, and preheat the oven to 400f (205c).
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  10

  Brush a bit of the oil into the bottoms of the muffin tin cups.
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  11

  Chef’s Tip: To make extraction of the potato stacks simpler, you could always use paper muffin cups… That’s what I’m doing.
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  12

  Lay a potato slice in the bottoms of the cups and brush with some of the oil.
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  13

  Add a pinch or two of the salt, pepper, and paprika.
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  14

  Repeat with the remaining slices, by brushing with oil, and adding a bit of the spices until the stacks reach the top of the cups.
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  15

  Chef's Note: My technique here is to lay a slice down, and add a bit of oil, then add a touch of salt, then lay a second slice down, and add oil and a bit of pepper, then add a third slice down, add oil, and a dusting of paprika. Then, repeat the process until the tin is full. That way I don't feel like I'm overwhelming the mound with too much spice.
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  16

  Place in the preheated oven and bake until golden brown, about 25 – 30 minutes.
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  17

  PLATE/PRESENT
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  18

  Garnish with some chopped oregano, parmesan cheese, and/or sour cream (if using), and serve with your favorite dishes. Enjoy.
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  19

  Keep the faith, and keep cooking.
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