Tumami Potato Stackers

Potatoes with creamy cheese, umami Tumami and baked until crispy are taty perfection. Eat them hot right out of the pan. Leftovers? These are ideal for snack on the run, or tasty lunch box treat.

Just wait until you taste those burnished edges! Picking off the browned, extra crispy pieces of the potato stacker and popping them right in your mouth is a joy. It might not look the prettiest but it holds its own in taste against the deliciously soft, ever so slightly crispy potato center.

Tumami Potato Stackers

It’s no secret I’m a raving fan of Tumami. I’ve been eating it since it first hit the shelves. Often, straight out of the jar on toast or crumpets. You could sub Tumami for something else but these potato stackers aren’t going to be the same. More on that in the recipe.

First, if you don’t have Tumami in your pantry, order some now or pop into your local to get some. Future you will thank you.

Once you have your Tumami, the rest of the ingredients are pantry staples. You’ll need a large muffin tin, around 45 minutes and a huge amount of willpower to make sure you don’t eat all the tumami potato stackers when they’re fresh out of the oven.

If you have left overs you could serve with a simple salad of pear, rocket and a bit of balsamic for a light dinner or lunch. Maybe sub in some roasted brussel sprouts for greenery, or a toss some beetroot, feta and lemon zest together for a side. Choose your own adventure with these tasty little snacks – eat ’em on their own or pare back the carbs with a bit of less carby veg.

These are untested in the freezer because leftover potatoes in this house are simply unheard of. However, they will reheat nicely in the oven. Pop back in the muffin pan so they keep their shape and the edges crisp up.

Take yourself to potato heaven…

Tumami Potato Stackers

Potatoes with creamy cheese, umami Tumami and baked until crispy are taty perfection. Eat them hot right out of the pan. Leftovers? These are just right for snack on the run, or tasty lunch box treat.
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 12

Equipment

  • 1 Muffin Tray I used large tray, 12 muffin capacity
  • 1 Large Mixing Bowl
  • Mandolin or Sharp Knife

Ingredients
  

  • 5 Potatoes, medium
  • 2 tablespoons Tumami see note for substition
  • cups Vegan Parmesan Cheese grated
  • 1 cup Non-dairy milk I used ½ cup coconut milk, ½ cup soy milk
  • 1 teaspoon Paprika
  • 1 teaspoon Pepper
  • 1 teaspoon Salt

Instructions
 

  • Preheat oven to 180°C fan and grease muffin pan.
  • Finely slice potatoes using a mandolin or sharp knife. Set aside.
    5 Potatoes, medium
  • Add Tumami, paprika, salt, pepper and milk to the bowl and mix well to combine.
    2 tablespoons Tumami, 1 cup Non-dairy milk, 1 teaspoon Paprika, 1 teaspoon Pepper, 1 teaspoon Salt
  • Add sliced potatoes and parmesan to the Tumami mixture in the bowl, stir to combine.
    1½ cups Vegan Parmesan Cheese
  • Spoon the Tumami potato mixture into the prepared muffin pan and bake for around 45 minutes. Check after 30 minutes and adjust cooking time as required to allow for oven variation.

Notes

No Tumami? My heart weeps for you. Press on and sub the Tumami for 2 tablespoons of Vegemite and 1 tablespoon of garlic powder. It won’t be the same but still very, very bake worthy.
These are untested in the freezer because leftover potatoes in this house are simply unheard of. However, they will reheat nicely in the oven. Pop back in the muffin pan so they keep their shape and the edges crisp up.
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