Updated: Aug 24, 2021
Thank you so much for joining us today!
Emily Andersmillknits on IG and Raverly
StephanieFarmsteadknits on IG and Ravelry
For Crafters Corner we highlight 3 makers!
Willow Tree Yarn
Farmhouse Sewing Cafe
Jennifer Lassonde (BostenJen of Down Cellar Studio)
Today Steph and Emily Share what is on their needles!
Gnot Another Gnome by Sara Schira
Snowberry by Shannon Cook
Bunting Fit for a Queen
2 pairs of recipe socks :)
FO for Steph
All Points South
Jill winger's Crispy Potatoe Stacks
2 tbsp extra-virgin olive oil
2/3 cup freshly grated Parmesan cheese
2 tbs dried thyme 1 tsp fine sea salt
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
5 medium red or Yukon Gold potatoes, sliced 1/8 inch think (I used the mandolin slide of my cheese grater)
1/4 cup (1/2 stick) melted butter
Preheat oven to 375 degrees and brush the bottoms of the cups of a muffin tin with oil.
Combine half the cheese, the thyme, salt, garlic powder, and pepper in a small bowl. Put the potatoes in a large bowl and add the cheese mixture along with the melted butter. Toss to combine.
Stack the potatoes in the cups of the muffin tin, trimming any slices that are to big to fit, and sprinkle the remaining cheese on top, dividing it evenly among the stacks.
Bake for 45 to 50 minutes, or until potatoes are tender. Makes 12 stacks.