Crispy Potato Stacks

Crispy Potato Stacks

Ingredients:

– 4 large potatoes (Yukon Gold or Russet work well)
– 3 tablespoons unsalted butter, melted
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon thyme leaves (fresh or dried)
– Salt and pepper to taste
– Optional: Parmesan cheese, grated

Instructions:

1. **Preheat Oven:** Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or cooking spray.

2. **Prepare Potatoes:**
– Peel the potatoes and slice them very thinly (about 1/8 inch thick) using a mandoline or a sharp knife.
– Place the potato slices in a large mixing bowl.

3. **Season the Potatoes:**
– In a small bowl, combine the melted butter, olive oil, minced garlic, thyme, salt, and pepper.
– Pour the mixture over the potato slices and toss to coat evenly.

4. **Assemble the Stacks:**
– Stack the potato slices in the muffin tin cups, filling each cup to the top. You can layer the slices in a slightly fanned-out manner for a nicer presentation.
– If using, sprinkle a little grated Parmesan cheese on top of each stack.

5. **Bake:**
– Bake in the preheated oven for 50-60 minutes, or until the tops are golden brown and crispy and the potatoes are tender.

6. **Serve:**
– Let the potato stacks cool in the muffin tin for a few minutes before removing them with a spoon or fork.
– Serve warm as a side dish or appetizer.

These crispy potato stacks are perfect for a holiday meal or special dinner. Enjoy the delightful combination of crispy edges and tender potato centers!