Cooked - Crispy Potato Stacks With Garlic Herb Butter

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Home Pricing Community My Recipes

Crispy Potato Stacks With Garlic Herb Butter

12.0

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

12-18 small sprigs of fresh thyme

½ C (50g) grated parmesan cheese

Neutral oil for brushing muffin tin

Flakey salt such as Maldon salt

Preheat oven to 375f (190c). Lightly brush the cups of a 12-cup muffin tin with oil.
Melt butter and stir in garlic, parsley, chopped thyme, salt and black pepper. Set aside to cool.
Slice potatoes with skin on, very thinly about 1/16”. Place sliced potatoes in a large mixing bowl and toss with cooled garlic herb butter.
Assemble potato stacks. 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. About ⅓ and ⅔ of the way up the stack, sprinkle a bit of grated parmesan.
Cover muffin tin tightly with foil. Bake in preheated 375f (190c) oven for 25 minutes or whenever potatoes are tender.
Increase oven heat to 425f (220c). Remove foil and return to bake uncovered for 13-15 minutes more, or whenever edges are browned and crispy, and tops are golden brown.
Serve upside down (with thyme sprig facing up) with a sprinkle of flaky salt.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 28 weeks ago

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