FOOD
Potato Presse
Equipment
Ingredients
Directions
Serving Suggestions
- Muffin pan
Ingredients
- 2 russet potatoes
- 2 ounces cheddar-jack cheese, shredded
- Pinch of salt
Directions
- Peel, halve lengthwise and thinly slice potatoes.
- In six muffin cups, shingle potato slices flat and overlapping to form a circle until cups are halfway full, 5-7 slices in each.
- Press potato down into cups. Season with a pinch of salt, then divide cheese between cups.
- Repeat, filling cups as before with remaining potato slices, pressing them into cheese. Season with a pinch of salt.
- Spray a piece of foil with cooking spray and tightly wrap top of muffin pan, sprayed side down.
- Bake in hot oven at 450°F for 20 minutes.
- Remove foil and bake until golden brown, ~15 minutes.
- Rest cooked potatoes 5 minutes. After resting, slide a knife around potato cups to release from muffin tin.
- Plate and serve!
Serving Suggestions