Abigail Donnelly, Author at Woolworths TASTE

Salad recipes

Oyster steaks with mushroom butter and chips

25 minutes

Cauliflower recipes

Chicken Caesar chopped sandwich

Chicken recipes

Abi’s one-pan harissa chicken pilaf

45 minutes

Beef recipes

Abi’s sizzling bangers with Dijon mash

50 minutes

Snack recipes

Roast chicken with vinegar sauce

45 minutes

Christmas recipes

Abi’s potato stacks

45 minutes

Abi’s potato stacks

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

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

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.

Find more potato recipes here

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones

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Abi’s potato stacks

Abi’s potato stacks

Ingredients

Method