2 tbsp olive oil for the forms
1 portion saff ron threads (0.1 gr)
75 g melted butter
900 gr potatoes (waxy), peeled add sliced
¾ tsp salt, pepper, nutmeg
1 tsp dried Italian herbs
4 tbsp almonds
Brush the muffin cups with olive oil.
Grind saffron threads and mix with melted butter.
Mix potato slices with salt, spices, melted butter and herbs in a mixing bowl. Then layer them into the muffin cups and squeeze gently.
Bake at 160°C CircoTherm® at shelf position 3 for 45 minutes until the top potato slices are light golden brown.
Chop the almonds coarsely and roast them in a saucepan until you start smelling their aroma. Sprinkle with icing sugar and caramelize briefly. Sprinkle almonds on the potato towers.