Crispy Potato Stacks
Directions
- 1Slice the potatoes using a mandoline slicer, wearing a protective glove.
- 2Place the potato slices into a large bowl.
- 3Mince the garlic.
- 4Melt butter in a small pot and add the minced garlic.
- 5Chop parsley using a grater.
- 6Add parsley, thyme, salt, and pepper to the melted butter and garlic mixture.
- 7Stir the mixture well.
- 8Pour the butter and herb mixture over the potato slices in the large bowl and toss to coat.
- 9Place a few sprigs of fresh thyme at the bottom of each muffin tin cup.
- 10Stack the potato slices in each muffin tin cup.
- 11Sprinkle grated Parmesan cheese between some of the potato layers.
- 12Continue stacking potatoes and cheese until the muffin cups are full.
- 13Wrap the muffin tin in foil.
- 14Bake at 375°F for 25 minutes or until potatoes are tender.
- 15Check if potatoes are tender with a toothpick.
- 16Crank the oven up to 425°F and cook uncovered for another 15 minutes or until crispy on the edges and creamy in the center.
- 17Remove the crispy potato stacks from the muffin tin.
Ingredients
- 3 pounds Potatoes
- a mixture Melted butter
- Garlic
- Parsley
- Thyme
- Salt
- Pepper
- Grated Parmesan cheese
Equipment
Mandoline slicerLarge bowlSmall potGraterMuffin tinFoilOvenToothpick
Tips
- Do not be a hero with the potato nub at the end.
- Make sure to stack the potatoes all the way up in the muffin tin because they sink a bit during cooking.
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