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½ C (114g) unsalted butter

3 cloves garlic, minced

3 tbsp chopped fresh parsley

2 tsp finely chopped fresh thyme leaves

1 tsp kosher salt (use 2 tsp if using Diamond Crystal brand)

Black pepper to taste

3 lb (1360g) yellow or Yukon Gold potatoes, sliced 1/16” thick

12 small sprigs of fresh thyme

½ C (50g) grated parmesan cheese

Neutral oil for brushing muffin tin

Flaky salt such as Maldon salt

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1. Preheat oven to 375f. Lightly brush the cups of a 12-cup muffin tin with oil.

2. Melt butter and stir in garlic, parsley, chopped thyme, salt and black pepper. Set aside to cool.

3. Slice potatoes with skin on, very thinly about 1/16”.

4. Place sliced potatoes in a large mixing bowl and toss with cooled garlic herb butter.

5. In each oiled muffin cup, place a small sprig of thyme, followed by slices of potatoes starting with smaller pieces and ending with the larger pieces.

6. About ⅓ and ⅔ of the way up the stack, sprinkle a bit of grated parmesan.

7. Cover muffin tin tightly with foil. Bake in preheated 375f oven for 25 minutes or whenever potatoes are tender.

8. Increase oven heat to 425f. Remove foil and return to bake uncovered for 13-15 minutes more, or whenever edges are browned and crispy.

9. Use a wooden skewer to dislodge the stacks from the muffin tin by gently pushing the tip down one side and flipping it enough to grab it with tongs.

10. Serve upside down (with thyme sprig facing up) with a sprinkle of flaky salt.

Note: make ahead

Fresh out of oven is usually going to give best results but often it’s not possible when hosting a big dinner so here are some options for front-loading the prep and still get results which I think are still excellent.

Option 1: Prepare potatoes fully just a couple of minutes shy of total bake time. Transfer them upside-down (thyme sprig facing up) onto a wire rack set over a baking sheet. Keep them at room temperature. Before serving, warm in a 350f oven for 10 minutes or until hot in the center, then broil for 5 minutes or whenever crisp on the edges. Keep an eye on them when broiling. Finish with flaky salt.

Option 2: Technically pre-sliced potatoes go brown/grey from oxidization if left out too long. That said, I had a batch in the fridge for half a day after tossing them in the garlic herb butter, with no noticeable issues. The buttery sauce must have acted as an oxidization shield so make sure to coat the potatoes well. Discard the liquid that has collected at the bottom of the bowl and follow the recipe directions for assembly.