If you are looking to create an exciting addition of potatoes this Christmas, look no further. Let me introduce you to the piles of potatoes in the crispy and perfect duck fat, roasted in a muffin tin with hints of garlic and rosemary. These piles of potatoes are exciting and make a beautiful look on your dining table. There is no preboiling and there is less grilling time. Each pile is crispy on the outside, herbaceous and garlic. The inside is a bit soft and buttery and wow so delicious!
Why make potato piles?
If there is one topping that everyone is so excited about it is potatoes! As we get closer to Christmas, we tend to look for the wonderfully roasted and crispy potatoes to serve at dinner time. Let me tell you once you make these piles of potatoes you will be addicted! There will be a lot of yams and wow when your guests see these golden brown potatoes waiting to be devoured. One thing I love about these potato piles is some simple steps it takes to make them. No need to peel the potatoes, no boiling, and no need to wait more than an hour for the potatoes to be ready! Once it goes into the oven it stays until it is ready! Sold now?
What ingredients will you need
- Potatoes: Use medium-sized potatoes that are well roasted in the oven like Charlotte, Maris Piper or King Edward.
- Duck fat: This is very important because it makes the potatoes crispy without turning them into a greasy pile.
- onions: Onions give the potatoes an extra flavor.
- garlic: Garlic potatoes are super tasty when roasted in the oven.
- rosemary: Add a strong herb like rosemary or thyme to this extra herbaceous flavor.
Follow these simple steps to get the best potato piles
First, pick your potatoes. Ideally you want them to be more or less the same size. Wash and dry the potatoes. Now make sure you have a sharp knife or mandolin. Want the potatoes to be sliced as thinly as possible and in a similar thickness. If you use a knife, it may take a little practice before you do it right. Place the sliced potatoes in a large bowl.
Now add the onion, garlic, rosemary and duck fat to the pan and melt it over low heat until it starts to bubble. Low heat is important to make onions sweat. You also do not want to burn the garlic! The taste of burnt garlic is bitter and loses its flavor. After the mixture bubbles for a few minutes remove the pan from the heat and pour it over the sliced potatoes. Toss well so that each slice is coated in duck fat.
The next step is to take a muffin tin and grease it. I usually add a little duck fat to the same pan and melt it. I then brush the sides of the muffin tin with grease. Lay the potato slices one by one right on top. Once in the oven the potatoes will start to shrink so want to fill the muffin tins to the brim. Now they go into the oven with the foil laid over. In the middle of cooking, remove the foil and bake until golden and crispy at the edges.
I plan to make these piles of potatoes on Christmas day. As I am always looking for cooking methods that save time. These potato piles are the lightest and take a fraction of the time it takes to make traditional roasted potatoes. If you are making this recipe, be sure to tag me in your photo. I would love to see how high you manage to build your potato piles! One more hint, be sure to prepare more than enough dishes as they are more beautiful and they will disappear in no time!
500 grams of Charlotte potatoes
2 tablespoons duck fat
1 red onion, finely chopped
2 cloves garlic, chopped
2 teaspoons chopped rosemary
Seal salt and ground black pepper
- Slice the potato peel as thinly as possible and transfer to a large bowl. You can use a mandolin slicer if you prefer.
- In a small skillet, add the onion, rosemary, garlic and duck fat. Heat until bubbling and turn off the heat.
- Slowly pour the mixture over the potatoes, seasoning
Salt and pepper and mix to combine.
- Stack the potatoes on a greased muffin tin and bake in a pan
Oven for 30 minutes covered with foil.
- Remove the foil and bake for another 15 minutes
Until brown and crispy.
Quantity per serving