Thyme and shallot potato stacks and the verge of summer…spring…
Can someone enlighten me – is it just in Christchurch that Spring is really only a flowery extension of winter? Only now (on the verge of summer) is it feeling spring-like enough to even consider sitting outside (and only until about 3pm). Asparagus has only popped up in the last two or three weeks. I’m really bummed about missing six weeks of the one season that make Christchurch weather loveable (I will be jetting off soon, so that’s my excuse for not posting :P)
Yesterday it was one of those deceptive sunny days that turned freezing, warranting something a bit richer to go with the brunchy dinner I threw together. When Stephen at Good Food in a Crap Kitchen posted about these thyme and shallot potato stacks, I just sat agape at the screen for a while and got straight to it. Since then I’ve found a smoky sweet potato version too!
I may or may not have eaten the whole stacks in one bite, making rather silly noises as I did so. Crispy crunchy edges, soft and rich centres with a hint of sloooow cooked shallot (these stay in the oven for 40 minutes) and crispy shallot on top. Maximum crispiness (more than hasselback potatoes). Oh, and thyme, the greatest ever herb to pair with potatoes (ok, chives are a close contender, but chives and shallots would be overdoing the allium lust a little). I oversalted mine a little (yes, I did just type that), but they were still amazing, especially with a light asparagus and pan seared pepper salad. Other than that I just topped with kettle boiled eggs (highly underestimated method) and dusted everything with macadamia & karengo nut seasoning. Of course you can use whatever you have on hand. Bash some pistachios (or macadamias, or pine nuts) and fresh thyme with salt and pepper in a mortar and pestle. Spot the salad with your favoruite pesto of the moment. Or just dust with truffle salt if you’re feeling lucky/rich :D
Thyme and shallot potato stacks
Method slightly adapted from Stephen’s
makes as many as you like
Preheat oven to 180C (355F).
Thinly (2-3mm) slice potatoes (peeled or not) so that they are the smallest possible size. Thinly slice shallot, and separate the rings out.
Toss potatoes & shallots with oil, salt and some fresh or dried thyme in a large bowl. On a greased or lined baking tray layer potato slices and 1-2 shallot threads. Top with any thicker pieces of shallot, or some parmesan if you are feeling particularly decadent.
Bake for about 40 minutes until edges are golden brown and a skewer inserted into the centre slips in easily.
Foodie Favourite at the moment
Home made “hummus,” or chickpeas blended with whatever I feel like! Am loving making it with olive oil, tiny bit of tahini, smoked paprika, garlic, lemon, cumin, coriander, roasted red pepper, and kalamata olives. A bit more complicated than I’d normally bother with, but soooooooo delicious.