Garlic Herb Butter Potato Stacks

45 mins
Serves 12
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Directions

  1. 1Preheat oven to 375°F (190°C) and grease a muffin tin.
  2. 2Preheat oven to 375°F (190°C) and grease a muffin tin.
  3. 3Preheat oven to 375°F (190°C) and grease a muffin tin.
  4. 4Slice potatoes thinly using a mandoline or sharp knife.
  5. 5Slice potatoes thinly using a mandoline or sharp knife.
  6. 6Slice potatoes thinly using a mandoline or sharp knife.
  7. 7In a bowl, mix melted butter, garlic, thyme, rosemary, salt, and pepper. Toss potato slices in the butter mixture until well coated.
  8. 8In a bowl, mix melted butter, garlic, thyme, rosemary, salt, and pepper. Toss potato slices in the butter mixture until well coated.
  9. 9In a bowl, mix melted butter, garlic, thyme, rosemary, salt, and pepper. Toss potato slices in the butter mixture until well coated.
  10. 10Stack the potato slices into the muffin tin, filling each cup almost to the top.
  11. 11Stack the potato slices into the muffin tin, filling each cup almost to the top.
  12. 12Stack the potato slices into the muffin tin, filling each cup almost to the top.
  13. 13Sprinkle Parmesan cheese on top for added flavor.
  14. 14Sprinkle Parmesan cheese on top for added flavor.
  15. 15Sprinkle Parmesan cheese on top for added flavor.
  16. 16Bake for 25 minutes at 375°F, or until tender. Crank the oven up to 425°F and finish them uncovered for another 15 minutes, or when crispy on the edges and creamy in the center.
  17. 17Bake for 25 minutes at 375°F, or until tender. Crank the oven up to 425°F and finish them uncovered for another 15 minutes, or when crispy on the edges and creamy in the center.
  18. 18Bake for 25 minutes at 375°F, or until tender. Crank the oven up to 425°F and finish them uncovered for another 15 minutes, or when crispy on the edges and creamy in the center.
  19. 19Let cool slightly before removing from the muffin tin. Serve warm.
  20. 20Let cool slightly before removing from the muffin tin. Serve warm.
  21. 21Let cool slightly before removing from the muffin tin. Serve warm.

Ingredients

  • 3 pounds medium-sized potatoes
  • 3 pounds medium-sized potatoes
  • 3 pounds medium-sized potatoes
  • 4 tbsp unsalted butter
  • 4 tbsp unsalted butter
  • 4 tbsp unsalted butter
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary
  • 1 tsp fresh rosemary
  • 1 tsp fresh rosemary
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup grated Parmesan cheese

Equipment

mandolinemuffin tinknifegrater