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.
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
- 1½ 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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