★★★★★ | Crispy Potato Stacks

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★★★★★ | Crispy Potato Stacks
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ VegetarianGluten free · Sometimes potatoes want to get dressed up. A little herb butter and cheese make the best accessories. | #let'scooking

Prep time: 00:05
Cook time: 00:10
Total time: 00:15

Yield: 4 Servings
Ingredients:
1 stick unsalted butter (8 tablespoons)
1 garlic clove, smashed
1 1/2 pounds Yukon Gold potatoes
3-4 tablespoon grated parmesan
Fresh thyme
Salt and pepper, to taste
## CLICK TO SEE FULL RECIPES ##

Instructions:

• Preheat to over 350°F. Prepare muffin pan: cut parchment paper rounds that will line the bottoms of a 12-cup muffin pan.
• In a small saucepan, melt butter on medium heat. Brush the muffin pan with butter. Line with parchment paper rounds. Place a small thyme sprig in the center of each round. Add about 1/2 tablespoon of melted butter to each cup.
• Chop some thyme leaves, and add them along with the garlic to the remaining butter. Stir on low heat until fragrant.
• Use a mandoline to carefully slice potatoes crosswise into thin rounds. Place them in a bowl, pour the butter mixture over top, and toss to coat well.
• Divide the potatoes in each muffin cup, layering the rounds in a circular pattern. Sprinkling a little parmesan in between each layer. Press down gently, and drizzle the remaining butter over top.
• Cover with foil and bake for 30 minutes, or until you can pierce them easily with a knife.
• Using a butter knife, carefully lift each potato stack and placed upside down on a parchment-lined baking sheet, to that the thyme sprig is on top now. Drizzle tops with any remaining butter.
• Place back into the oven, uncovered, increase heat to 425°F and bake until the edges are golden and crispy. About 15-20 minutes.


Calories per serving: CALORIES HERE

Fat per serving: FAT HERE

Rated 5/5 based on 70.000 customer reviews

★★★★★ | Crispy Potato Stacks

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