Ingredients Jump to Instructions ↓

  1. 1kg sebago potatoes, peeled

  2. 1/4 cup olive oil

  3. 1/4 teaspoon ground nutmeg

  4. 60g butter, chopped

Instructions Jump to Ingredients ↑

  1. Method Using a mandoline slicer, slice potatoes into very thin rounds. Place in a large bowl and drizzle with oil. Season with salt, pepper and a pinch nutmeg. Toss potato in oil mixture to coat. Preheat oven to 180°C. Cut eight strips of baking paper (see note). Use paper to line eight 3/4-cup capacity texas muffin pan holes. Divide potato between muffin holes, pressing in to compact potato. Top with butter. Sprinkle with a little of remaining nutmeg. Bake for 1 hour or until crisp and golden. Loosen potato using flat-bladed knife. Use paper to lift out onto plates. Serve.


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