Description
These elegant potato stacks feature thinly sliced potatoes layered with fragrant garlic, fresh herbs, and melted butter, then baked until golden brown and irresistibly crispy on the outside, tender on the inside.
Ingredients
2 lbs Russet or Yukon Gold potatoes, peeled
1/2 cup unsalted butter, melted
4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
1 tsp salt
1/2 tsp black pepper
1/4 cup heavy cream (optional, for added richness)
Non-stick cooking spray or additional butter for greasing
Instructions
Step 1: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or a similar oven-safe dish with non-stick spray or butter.
Step 2: Thinly slice the potatoes using a mandoline or a very sharp knife to achieve uniform 1/16-inch thick slices. Place them in a large bowl.
Step 3: In a small bowl, combine the melted butter, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Stir well.
Step 4: Pour the butter-herb mixture over the sliced potatoes and toss gently to ensure every potato slice is lightly coated. If using heavy cream, drizzle it over the potatoes now and toss again.
Step 5: Neatly stack about 10-12 potato slices vertically into each muffin cup, pressing down gently to compact them. They should stand upright.
Step 6: Bake for 45-50 minutes, or until the potato stacks are golden brown, tender when pierced with a fork, and crispy around the edges.
Step 7: If desired, for extra crispiness, you can broil for the last 2-3 minutes, keeping a close eye to prevent burning.
Step 8: Carefully remove the potato stacks from the muffin tin and serve hot.
Notes
For best results, use a mandoline to achieve uniformly thin potato slices, which is crucial for even cooking and a beautiful presentation. You can also experiment with different fresh herbs like chives or parsley.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 300 kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg
