Abi’s potato stacks
6
Easy
15 minutes
45 minutes
Enjoy these delicious potato stacks made with Woolworths duck fat, garlic, fresh sage, rosemary, and Parmesan. Crispy and golden, they’re drizzled with truffle olive oil for a rich, flavourful side dish.
@wwtasteAbi has made yet another mouthwatering potato side dish! Golden, crispy, and irresistibly indulgent, Abi's potato stacks are bound to have everyone lining up for seconds. Search “Abi’s potato stacks” on taste.co.za or find the recipe below. 🍽️ Serves 6 🥣 15 minutes ⏲️ 45 minutes 📌 Ingredients 1/3 cup Woolworths duck fat, melted, plus extra for greasing 20 fresh sage leaves 4–5 cloves garlic 2 sprigs fresh rosemary 8 Woolworths Everyday medium potatoes, thinly sliced sea salt, to taste Woolworths truffle-flavoured olive oil, for drizzling ½ cup Parmesan, finely grated 📌 Method 1. Preheat the oven to 180°C. Grease a 12-cup muffin tray with duck fat. 2. Place one whole sage leaf in the base of each muffin cup. 3. In a mortar and pestle, smash the garlic with the remaining sage and the rosemary. 4. Place the sliced potatoes in a large bowl and pour over the melted duck fat. Add the garlic-and-sage mixture and season. Mix gently until the potatoes are evenly coated. 5. Layer the seasoned potato slices in each muffin cup, stacking them neatly until they reach just above the rim of each cup. Press down gently to compact the stacks. Sprinkle the cheese evenly over the top of each stack. 6. Cover the muffin tray with foil and bake for 30 minutes. Remove the foil, drizzle a drop of truffle oil onto each stack and bake for a further 20 minutes, or until the stacks are golden brown and crispy on the edges. 7. Allow the potato stacks to cool for a few minutes in the tray before carefully removing them using a spoon or small spatula. Photographs: Jan Ras
Ingredients
Method
- 1/3 cup Woolworths duck fat, melted, plus extra for greasing
- 4–5 cloves garlic
- 20 fresh sage leaves
- 2 sprigs fresh rosemary
- 8 Woolworths Everyday medium potatoes, thinly sliced
- sea salt, to taste
- Woolworths truffle-flavoured olive oil, for drizzling
- ½ cup Parmesan, finely grated
Method
Ingredients
1. Preheat the oven to 180°C. Grease a 12-cup muffin tray with duck fat.
2. Place one whole sage leaf in the base of each muffin cup.
3. In a mortar and pestle, smash the garlic with the remaining sage and rosemary.
4. Place the sliced potatoes in a large bowl and pour over the melted duck fat. Add the garlic-and-sage mixture and season. Mix gently until the potatoes are evenly coated.
5. Layer the seasoned potato slices in each muffin cup, stacking them neatly until they reach just above the rim of each cup. Press down gently to compact the stacks. Sprinkle the cheese evenly over the top of each stack.
6. Cover the muffin tray with foil and bake for 30 minutes. Remove the foil, drizzle a drop of truffle oil onto each stack and bake for a further 20m inutes, or until the stacks are golden brown and crispy on the edges.
7. Allow the potato stacks to cool for a few minutes in the tray before carefully removing them using a spoon or small spatula.
Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones
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