Description
Deliciously layered potato stacks baked to golden perfection with garlic and herbs.
Ingredients
Scale
- 4 medium-sized russet potatoes
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, chopped
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese (optional)
- fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and peel the potatoes, then slice them thinly (about 1/8 inch thick) using a mandoline or sharp knife.
- In a mixing bowl, combine melted butter, minced garlic, thyme, rosemary, salt, and black pepper.
- Grease a muffin tin lightly with butter and stack slices of potatoes into each cup, overlapping slightly.
- Drizzle the garlic herb butter over each stack and sprinkle with Parmesan if desired.
- Bake for about 25-30 minutes until golden brown and fork-tender.
- Let cool briefly before removing from the tin and garnish with parsley before serving.
Notes
- For best results, use a mandoline for even slicing.
- Adjust the seasoning according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack