Garlic Herb Potato Stacks

Ingredients

• 0.5 cup Unsalted butter (For the garlic herb butter; melted)
• 3 cloves Garlic
• 3 tbsp Fresh parsley (Chopped)
• 2 tsp Fresh thyme leaves (Finely chopped)
• Salt (To taste)
• Black pepper (To taste)
• 3 lb Yellow or Yukon Gold potatoes (Sliced 1/16 inch thick)
• Fresh thyme sprigs (Small sprigs)
• 0.5 cup Parmesan cheese (Grated)
• Neutral oil (Amount not stated)
• Flaky salt (For finishing)

Steps

1. 1

   Slice the potatoes into 1/16-inch-thick rounds. Use a mandoline carefully, and stop before the potato nub becomes difficult to hold safely.

2. 2

   Melt the butter and combine it with the garlic, chopped parsley, finely chopped thyme leaves, salt, and pepper to make the garlic herb butter.

3. 3

   Toss the potato slices with the garlic herb butter until coated.

4. 4

   Oil a muffin tin with neutral oil. Stack the potato slices in the wells, sprinkling grated Parmesan between some of the layers. Build the stacks high because they sink during cooking, and add small thyme sprigs as included in the recipe.

5. 5

   Wrap the muffin tin in foil and bake at 375°F (190°C) for 25 minutes, or until the potatoes are tender.

6. 6

   Increase the oven temperature to 425°F (220°C), remove the foil, and bake for another 15 minutes, or until the edges are crispy and the centers are creamy.

7. 7

   Finish with flaky salt.

8. 8

   To make ahead, hold the stacks at room temperature on a rack set over a baking sheet. Reheat at 350°F (175°C) for 10–15 minutes, until heated through; broil briefly at the end if needed.

Notes

The creator says the stacks can be made ahead, held at room temperature on a rack over a baking sheet, then reheated. Broil briefly at the end as needed. The transcript does not specify the quantity of neutral oil, small thyme sprigs, or flaky salt. The video refers viewers to the full site recipe for additional tips and FAQs.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• baked
• holiday
• make-ahead