1 tbsp melted butter to grease
4 medium-sized (about 600 g) white potatoes such as cream delights or kestrels), thinly sliced
4 medium-sized (about 600 g) pink-fleshed or pink-skinned potatoes (such as Red Delights or crimsons), thinly sliced
1 tbsp sea-salt flakes
1 tbsp thyme leaves
1 cup chicken stock
1 package micro herbs (purple and green coloured) to garnish
- Preheat oven to 180°C. Grease six ¾-cup capacity loose-bottomed round dessert tins (or Texas-sized muffin moulds) with melted butter. Arrange tins on a large oven tray. Put 2 layers of white potato over base of tins, overlapping slightly, then place 2 layers of pink potato on top. Sprinkle with a little of the sea-salt flakes and thyme.
- Repeat with remaining potato, sea-salt flakes and thyme. Drizzle stock over stacks, then cover with foil and bake for 1 hour. Remove foil and bake for a further 20 minutes or until stacks are golden. Stand for 10 minutes before releasing from moulds onto a serving platter. Garnish with microherbs to serve.