Potato Stacks Recipe Jamie Oliver Food

THE PERFECT POTATO GRATIN

Steps:

• I love roast potatoes and you'll always find them on my Christmas table. But, if you've got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.
• Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
• Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
• Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
• Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

CRISPY AND DELICIOUS ASPARAGUS AND POTATO TART

Steps:

• Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.
• Preheat the oven to 375 degrees F.
• Get an ovenproof dish - I've used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.
• When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.
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OVEN-ROASTED POTATOES

Steps:

• When roasting a joint such as a leg of lamb, place the meat directly on the oven rack in a preheated 425 degree oven. Place a wide roasting pan on the rack beneath the joint to catch all the fat and drippings.
• Peel the potatoes and place them, whole, in a large saucepan. Cover with cold water and bring to a boil. Simmer for about 5 minutes, then drain. Shake the potatoes roughly in the colander to bruise their sides.
• After the roast has been in the oven at least 20 minutes so that fat and drippings have started to collect in the pan, dump the parboiled potatoes into the drippings. Strip the leaves off one or two sprigs of fresh rosemary and toss them over the potatoes along with a sprinkle of salt and pepper. Shake the pan well to coat the potatoes in fat and drippings. Continue to cook, occasionally turning the lamb and shaking the potatoes, for at least another hour and up to about 90 minutes, until the roast is cooked and the potatoes are crisply golden-brown outside and tender inside.

POTATO SALAD

Steps:

• Start with about 1pound of potatoes (it's important to use evenly sized new potatoes, and you can either scrape them or peel them). Cook the potatoes in boiling, salted water. Try to cook these perfectly so that they just fall off the blade of a knife when you stick it into the potato (you don't want the potatoes raw but you certainly don't want them falling apart either). As soon as the potatoes are cooked, drain them and put them into a bowl. It is very important to add your dressing at this stage, while the potatoes are still steaming hot (by allowing them to cool down in the dressing the flavors penetrate the potatoes). Here are 3 dressings that I like to use:
• Potato salad with salsa verde: All you do is dress the potatoes with 2 large tablespoonfuls of salsa verde.
• Potato Salad with olive oil, lemon and dill: Use olive oil and lemon juice dressing and add some roughly chopped fresh dill and a little salt and freshly ground black pepper. (Instead of dill you could try fresh mint, fresh parsley or fennel tops -- they'll all work).
• Potato salad with dandelion and shallot: Again, use olive oil and lemon juice dressing, add some thoroughly washed and roughly chopped dandelion leaves and some finely chopped shallot, and season to taste with salt and freshly ground black pepper.
• Mix together all the ingredients, adding the shallots last.
• Yield: 4 servings
• Mix together all the ingredients.
• Yield: 4 servings
• MARJORAM AND BALSAMIC VINEGAR DRESSING: 2 tablespoons balsamic vinegar (just 1 tablespoon may be enough if it is a very good vinegar) 5 tablespoons good quality olive oil 1 teaspoon freshly ground black pepper 3 heaping tablespoons chopped fresh marjoram
• Mix together all the ingredients.
• Yield: 4 servings

BROKEN POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
• Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly. Then pound up the rosemary in a pestle and mortar to bruise and release its flavors. Add 4 good lugs of olive oil, stir around, and drizzle over the potatoes. Roast for 40 to 50 minutes at 425 degrees F (220 degrees C/gas 7) until crisp and golden.

JAMIE'S LYONNAISE POTATO CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees/Gas 6).
• Bring a large pan of water to the boil, add the potatoes, and parboil them for 3 to 4 minutes. Drain and set aside. Heat some olive oil in a pan and fry the onions gently with the thyme leaves until meltingly soft. Add the balsamic vinegar and remove from heat. Remove onions to a plate.
• Using the same pan (no need to wash it), lay half the potatoes in the bottom and season with salt and pepper. Follow with the onions in 1 layer, seasoning again, then the rest of the potatoes. Bake in the preheated oven for about 45 minutes.

BALSAMIC-BAKED ONIONS AND POTATOES (JAMIE OLIVER)

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
• Get a roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove.
• When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic.
• Add the potatoes and toss them in all the flavors.
• Add the onions and all the balsamic vinegar and season with salt and pepper.
• Cook for 5 minutes on the burner to reduce the balsamic vinegar a little.
• Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.

CRISPY PARMESAN POTATO STACKS

Steps:

• Preheat oven to 375°F. Grease the interior of a 12-cup muffin pan with cooking oil spray.
• Add all ingredients to a large bowl. Stir potatoes until they are evenly covered in oil, herbs, and cheese. You will need to separate the slices so that they all get coated.
• Stack potato slices into each muffin mold until they reach the top. You should have enough to fill all 12 molds. I start with the wider slices at the bottom and then smaller slices on top.
• Bake for about 50-60 minutes or until the tops and edges are crispy. If desired, sprinkle a little more parmesan cheese on top before the last 5 minutes of baking.
• Once finished cooking, remove muffin pan from oven. If any of your stacks have slid off-center, slide them back to the middle while the potatoes are hot and still in the muffin pan. Let the stacks cool for about 5-10 minutes in the muffin pan. This will let the potatoes crisp up further and will also stabilize the stacks so that you can easily remove them in one piece from the pan.
• If desired, garnish with fresh thyme and a sprinkling of sea salt and black pepper. Serve while potatoes are warm and still crispy.
• Notes:.
• I recommend using a mandoline slicer* to quickly and evenly slice the potatoes.
• I used gold potatoes because they are smaller and the slices fit within the muffin pan molds.
• Make sure to bake the potatoes in a muffin pan, which prevents the stacks from sliding and falling over when they bake.
• Let the potatoes cool in the muffin pan which will stabilize the stacks so that they will not fall apart.
• I don't recommend prepping this dish ahead of time. Sliced potatoes will start to turn gray if not cooked right away.

DEVILISH POTATO STACKS

Steps:

• Heat the oven to 350 degrees F.
• Mix meat, deviled ham and worcestershire sauce.
• Shape the mixture into 4 patties.
• Place the patties in an ungreased baking pan 8 X 8 X 2-inches.
• Prepare the potato puffs as directed on the package except -- decrease the water to 1 cup.
• Stir in the cottage cheese and half the onions into the potatoes.
• Top each patty with 1/4 of the potato mixture.
• Sprinkle with the remaining onions.
• Bake uncovered to desired doneness, 30 to 40 minutes.
• Remove the patties to a serving plate with a slotted spoon and serve.

POTATO STACKS

Steps:

• Preheat oven to 375°F.
• Grease 12 muffin molds with half of the butter.
• Peel and wash the potatoes. Cut them into very thin slices. It's best if you use a potato slicer.
• Grate the Parmesan cheese and add it to the potatoes.
• Season with salt, pepper, garlic and thyme. Add rest of the melted butter.
• Then mix everything together thoroughly.
• Stack the potato slices into the muffin molds on top of each other.
• Bake the potato stacks for about 50 minutes.
• Allow the stacks to cool for a few minutes and then gently remove them from the muffin pan with a knife.
• Sprinkle a little Parmesan on top and serve.
• Bon Appétit!