Directions
- 1Preheat oven to 375°F (190°C) and grease a muffin tin.
- 2Slice potatoes thinly using a mandoline or sharp knife.
- 3In a bowl, mix melted butter, garlic, thyme, rosemary, salt, and pepper. Toss potato slices in the butter mixture until well coated.
- 4Stack the potato slices into the muffin tin, filling each cup almost to the top.
- 5Sprinkle Parmesan cheese on top for added flavor.
- 6Bake 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.
- 7Let cool slightly before removing from the muffin tin. Serve warm.
Ingredients
- 3 pounds medium-sized potatoes
- 4 tbsp unsalted butter
- 2 cloves garlic
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup grated Parmesan cheese
Equipment
mandolinemuffin tinknifegrater
Related recipes
Garlic Butter Sweet Potato Stacks
Italian · Side50m
CRISPY PARM POTATOES
Italian · Side
Air Fryer Garlic Bread
Italian · Side15m
Creamy Cucumber Salad
Italian · Side
Brussels Sprout Flight
Italian · Side45m
Pommes de terre au four
Italian · Side
Carote Burro e Miele
Italian · Side10m
Galets brocolis mozzarella fondante
Italian · Side
Patate Dolci Perfette
Italian · Side45m
Creamy Tuscan Drums
Italian · Side
Korean Corn Cheese
Italian · Side
Milhojas de patata y queso
Italian · Side1h 5m