These crispy potatoes with cheese have come to conquer my heart to stay. I tried them on our last trip to the United States but with mixing potatoes with sweet potatoes and they seemed the most. They are very easy to prepare and you can make them in advance, giving a blow of oven at the last moment.
You can dress them with what you like, although they are delicious. Mustard and spices make them extra tasty, and apple cider vinegar makes potatoes caramelize and look incredibly textured.
You can also give it your personal touch by removing and putting what you like the most. The important thing is the times and that they are very crispy and caramelized. You'll tell me!
- 4 new potatoes washed and with skin
- 80 ml of extra virgin olive oil
- 15 ml apple cider vinegar
- 1 teaspoon of ground cumin
- 2 tablespoons chopped fresh thyme
- 1-2 cloves grated garlic
- 1/2 cup grated Parmesan cheese
- salt and some black pepper
Preheat the oven to 200° C. Lightly grease a muffin pan. If we do not have a mold for muffins, we can make piles on a baking tray by pricking with a toothpick each pile so that it does not crumble.
Cut the potatoes with a mandolin or a very sharp knife into thin slices.
In a large bowl, mix them oil, oregano, thyme, garlic, cheese and a large pinch of salt and pepper. Add the potatoes and move well so that all the potatoes are well covered.
We layer the potatoes evenly between the prepared muffin pan, stacking the layers well to the top of each hole.
Cover with aluminum foil and place on a rack in the hot oven bake for about 30 minutes. After this time, remove the aluminum foil and continue baking for another 20-25 minutes until the potatoes are tender and golden.
We pass a spatula that does not scratch around the edges of each hole and serve them hot with a little rosemary and salt sprinkled on top
Tips and Tricks
- We can replace potatoes with zucchini or sweet potatoes
- You can use your spices favortias
- Difficulty: easy
- Preparation time: 50 minutes
- Servings: 6