Garlic Herb Butter Potato Stacks

Steps

1. 1

   Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Lightly grease the cups of a standard muffin tin with cooking spray or a thin coating of oil so the potato stacks release easily.

2. 2

   Wash and dry the potatoes. Using a mandoline or a sharp knife, slice them into very thin, even rounds. Use caution with the mandoline and discard or safely handle the final potato nub rather than forcing it through the blade.

3. 3

   Melt the butter and let it cool briefly so it is warm rather than very hot. In a large bowl, combine the melted butter, minced garlic, thyme, rosemary, salt, and black pepper.

4. 4

   Add the potato slices to the bowl and toss thoroughly until every slice is lightly coated with the garlic-herb butter mixture.

5. 5

   Arrange the coated potato slices in the muffin-tin cups, stacking them nearly to or slightly above the rims because they will settle as they bake. Pack the slices neatly so the stacks hold together.

6. 6

   If using Parmesan, sprinkle the grated cheese over the tops of the potato stacks. Bake for 45–50 minutes, until the edges are golden brown and crisp and the centers are tender when pierced with a knife.

   Start 50-minute timer
7. 7

   Let the stacks cool in the tin for several minutes. Run a thin knife or offset spatula around the edges if needed, then lift them out carefully and serve warm.