NutritionSortLoading...
Loading...

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

12 small sprigs of fresh thyme

½ c (50g) grated parmesan cheese

Neutral oil for brushing muffin tin

Flaky salt such as Maldon salt

Select allAdd

1. Preheat oven to 375°F/190°C. 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, sprinkling a bit of grated parmesan between layers.

6. Cover muffin tin tightly with foil. Bake in preheated 375°F/190°C oven for 25 minutes or until potatoes are tender.

7. Increase oven heat to 425°F/220°C. Remove foil and return to bake uncovered for 13-15 minutes more, or until edges are browned and crispy.

8. Use a wooden skewer to dislodge the stacks from the muffin tin and serve upside down with a sprinkle of flaky salt.

Tags: egg-free, eggless, gluten-free, holiday, nut-free, potato, side, vegetarian