Salsa Potato Stacks In Muffin Pan#BakingBloggers

Who does not love potatoes? They are most loved and a sure shot winner at any party, use them as in a main course dish or in a casserole, soup or serve them as appetizers/finger food, they are enjoyed by all. These stacks are healthy, incredibly versatile, be imaginative and use any added  ingredients / veggies of your choice.
The potato stacks are thick enough to be eaten as finger food, but are a little messy. Be sure to give napkins to each one as you are serving. I have made these for a crowd. 
 Baked  2 lots of the above.  Use silicone moulds so that you don't have to wash them.  Wipe it with a kitchen towel and reuse them, these are a real blessing to use for a crowd. 

Ingredients
Olive oil for coating the muffin tin
6-8 Large Potatoes - sliced in roundels
2 Cups  Homemade Salsa Sauce
2 Tablespoon Dried Thyme
2 Tablespoon Black Pepper powder
2 Teaspoon Chilly Flakes
Salt to taste
5-6 Tablespoons Olive Oil
Grated Cheeza Cheese as required
Slices Of Homemade Pickled Jalapenos
Sliced Black or Green Olives as required 


Method

Preheat the oven to 180˚C. Lightly Oil a muffin pan / moulds. Keep aside.
Peel and thinly slice the potatoes, I, used my V Slicer.
 Place all the slices in a big bowl, add the thyme, chilly flakes, black pepper powder, salt and olive oil and give it a good mix so that all the spices are coat the potato slices.
Spread a teaspoon salsa on the bottom of each muffin hole.
Take two potato slices and place them in each muffin hole on top of the salsa. Then place some slices of olives and a slice or two of jalapeno. 
Sprinkle a little cheese. 
Stack two more potato slices on top, the same size or a little smaller than the bottom slices and top with one pickled jalapeño slice, sliced olives and then top it with grated cheese.
Top it with little salsa sauce, leave of coriander leaves. Like wise prepare all the muffin pan/ moulds. 
Cover with foil and bake for 15 minutes. Remove the foil, again spread a little cheese on top of the potato stacks, and broil for 2 - 3 minutes. 
The potatoes should be a little crispy around the edges. 
Scoop out the potato stacks from the muffin tin with fork and a spoon onto a serving plate Serve warm with napkins. 
These vanished in a jiffy, just got 3 to take a pic. These are excellent for tailgating parties.

Lables : Baked, Baking Bloggers, Potato, Pickled Jalapenos, Olives, Olive Oil, Cheese, Homemade, Salsa Sauce, Appetizers, Gluten free, International Cuisine

This month, the Baking Bloggers are baking with potatoes!
If you love potatoes, be sure to check out everyone's recipes.
Baked Cajun Potatoes by Anybody Can Bake
Baked Potato Skins with Paneer and Veggies by Cook with Renu
Easy Savory Sweet Potato Muffins by Recipe Pocket
Egyptian Sanyet el Batates by Pandemonium Noshery
Hasselback Fondue Potato Bake by Food Lust People Love
Italian Potato Cake (Gattò di Patate) by Karen's Kitchen Stories
Oven Roasted Garlic Potatoes by Palatable Pastime
Quiche with Potato Crust by A Day in the Life on the Farm
Roasted Befteki and Potatoes by Culinary Adventures with Camilla
Salsa Potato Stacks In Muffin Pan by Sneha's Recipe
Wizarding World Roasted Potatoes by Simply Inspired Meals

Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

1 comment:

  1. I've been wanting to make potato stacks in a muffin tin forever. Can't wait to try these.

    ReplyDelete