Crispy Potato Stacks (Print Version)
# Ingredients:
01 -
3 lb Yukon Gold potatoes (1360g).
02 -
1/2 cup grated parmesan (50g).
03 -
12-18 small thyme sprigs.
04 -
Flaky salt for sprinkling.
05 -
Oil for greasing pans.
06 -
1/2 cup butter (114g).
07 -
Black pepper, as much as you'd like.
08 -
1 tsp kosher salt.
09 -
3 tbsp chopped fresh parsley.
10 -
2 tsp fresh thyme leaves.
11 -
3 cloves garlic, minced.
# Instructions:
01 -
Set oven to 375°F. Grease a 12-cup muffin pan lightly. Melt butter with herbs, salt, garlic, and pepper to make your herb butter.
02 -
Use your mandolin to cut super-thin 1/16 inch potato slices. Let the slices cool as you toss them in herb butter.
03 -
Pile up the potato slices in the muffin cups, alternating them with thyme sprigs and parmesan for layers.
04 -
Cover tightly with foil and bake for 25 minutes until soft. Then crank the oven up to 425°F.
05 -
Take off the foil and bake another 13-15 minutes till the edges get browned and crispy. Sprinkle flaky salt before serving.
# Notes:
01 -
Use a mandolin for perfectly thin slices.
02 -
These can be prepped ahead and reheated later.
03 -
Butter stops the potatoes from turning brown.