Ingredients:
- 1-kilogram medium new potatoes, peeled
- 1 tablespoon Azada Olive Oil & Thyme and Azada Olive Oil & Rosemary
- 100 grams butter, melted
- 150 grams gruyère cheese, grated
- 50 grams finely grated parmesan
- Freshly ground sea salt and ground pepper
Preparation time 30 minutes
Cooking time 1 hour
Makes 12
Gluten free | Vegetarian
Preparation:
Preheat the oven to 200°C (conventional) / 180°C (fan) / gas mark 6 / 400°F. Grease and line a 12-hole, standard muffin tin with baking paper. Slice the potatoes very thinly and set them aside. In a large bowl put Azada’s herb olive oils, butter and a generous seasoning of sea salt and black, add the potatoes and toss them together with your hands, ensuring all slices are evenly coated. Add both kinds of cheese and toss again. Layer the potatoes in the muffin tin, stacking them slightly above the rims. Cover them with a piece of greased baking paper, then cover tightly with foil, sealing around the edge of the muffin tin. Bake for about 35 minutes then remove the baking paper and foil and continue to bake until the potatoes are tender when pierced with a knife. When slightly cooled, lift them out using a tablespoon and place them on paper towels to remove excess butter or olive oil. Transfer to a serving plate and enjoy!
Chef’s Tip
You can mix and match the herb olive oils with more from the Azada collection, including oregano and basil.
