Crispy Potato Stacks
Sometimes potatoes want to get dress up. A little herb butter and cheese make the best accessories.
- 1 stick unsalted butter (8 tablespoons)
- 1 garlic clove, smashed
- 1 1/2 pounds Yukon Gold potatoes
- 3-4 tablespoon grated parmesan
- Fresh thyme
- Salt and pepper, to taste
- Preheat to over 350°F. Prepare muffin pan: cut parchment paper rounds that will line the bottoms of a 12-cup muffin pan.
- In a small saucepan, melt butter on medium heat. Brush the muffin pan with butter. Line with parchment paper rounds. Place a small thyme sprig in the center of each round. Add about 1/2 tablespoon of melted butter to each cup.
- Chop some thyme leaves, and add them along with the garlic to the remaining butter. Stir on low heat until fragrant.
- Use a mandoline to carefully slice potatoes crosswise into thin rounds. Place them in a bowl, pour the butter mixture over top, and toss to coat well.
- Divide the potatoes in each muffin cup, layering the rounds in a circular pattern. Sprinkling a little parmesan in between each layer. Press down gently, and drizzle the remaining butter over top.
- Cover with foil and bake for 30 minutes, or until you can pierce them easily with a knife.
- Using a butter knife, carefully lift each potato stack and placed upside down on a parchment-lined baking sheet, to that the thyme sprig is on top now. Drizzle tops with any remaining butter.
- Place back into the oven, uncovered, increase heat to 425°F and bake until the edges are golden and crispy. About 15-20 minutes.