Скачать или смотреть Crispy Potato Stacks - Perfect for Iftaar

In today's Kitchen Reactions, I'm showing you how to make the crispiest oven potatoes with garlic, thyme, and a beautiful pomegranate topping! These golden potato slices are baked to perfection in a muffin pan, giving them the most amazing texture. The fresh dill and pomegranate seeds add a burst of freshness and sweetness that takes this dish to the next level.

🥔 FULL RECIPE 🥔

For the Oil Mixture:

· about 200 ml olive oil
· 1 tbsp dried thyme
· 2 cloves garlic, pressed
· Fresh parsley, chopped
· Chili flakes (to taste)
· Vegeta or all-purpose seasoning with salt

For the Potatoes:

· 6 medium-sized potatoes (adjust if using larger potatoes)
· Fresh dill for garnish
· Pomegranate seeds for garnish

📝 INSTRUCTIONS 📝

1. Prepare the oil mixture: In a small bowl, combine olive oil, thyme, pressed garlic, parsley, chili flakes, and Vegeta. Mix well and set aside.
2. Slice the potatoes: Cut potatoes into thin slices. The thinner they are, the crispier they become!
3. Remove starch: Rinse the potato slices a few times in cold water to remove excess starch. This helps them get extra crispy.
4. Salt water bath: Let the slices sit in lightly salted water for a short time. Drain and pat them completely dry with a kitchen towel.
5. Prepare the muffin pan: Add a little of the oil mixture to each cup of a muffin pan.
6. Arrange potatoes: Place potato slices in each cup, layering them neatly. Brush more of the oil mixture on top.
7. Bake: Place in the oven at 200°C (392°F) and bake for 40-45 minutes, until golden brown and crispy.
8. Garnish and serve: Remove from the oven, sprinkle with fresh dill and pomegranate seeds. Serve immediately!

These crispy potatoes are the perfect side dish for meat, fish, or even just as a delicious snack. The combination of herbs, garlic, and the sweet pop of pomegranate is absolutely incredible!

Have you ever tried baking potatoes in a muffin pan? Let me know in the comments below! 👇

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