Individual Garlic Herb Potato Stacks
Individual Garlic Herb Potato Stacks
Ingredients
For the Potato Stacks
- 3 pounds Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/16-inch thick)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, freshly grated
- 4 fresh thyme sprigs, small, for muffin tin base
For Garnish
- 1/2 teaspoon flaky sea salt, for finishing
Instructions
- 1
Using a mandolin (with a protective glove for safety) or a very sharp knife, thinly slice the peeled potatoes to about 1/16-inch thickness. Place the sliced potatoes in a large bowl.
⏱️ 10 min - 2
In a small saucepan over medium-low heat, melt the unsalted butter. Add the minced garlic, chopped fresh parsley, chopped fresh thyme, kosher salt, and freshly ground black pepper. Cook for 1 to 2 minutes, stirring occasionally, until fragrant. Remove from heat and allow the mixture to cool slightly.
⏱️ 5 min
- 3
Pour the cooled herb butter mixture over the sliced potatoes in the large bowl. Toss thoroughly with your hands or a spatula to ensure all potato slices are evenly coated with the herb butter.
⏱️ 5 min - 4
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin. Place one small sprig of fresh thyme at the bottom of each greased muffin cup. Begin layering the seasoned potato slices into each cup, starting with smaller slices and progressing to larger ones to form a stack. Periodically sprinkle grated Parmesan cheese between the potato layers as you build the stack. Stack the potatoes high in each cup, as they will sink down during cooking.
⏱️ 10 min•🌡️ 375
- 5
Once all muffin cups are filled, wrap the entire muffin tin tightly with aluminum foil. Bake in the preheated oven at 375°F for 25 minutes, or until the potatoes are tender when pierced with a skewer.
⏱️ 25 min•🌡️ 375 - 6
Remove the foil from the muffin tin. Increase the oven temperature to 425°F. Return the uncovered muffin tin to the oven and bake for an additional 15 minutes, or until the potato stacks are crispy and golden brown on the edges and creamy in the center.
⏱️ 15 min•🌡️ 425
- 7
Carefully remove the individual potato stacks from the muffin tin using a small offset spatula or butter knife. Garnish with a sprinkle of flaky sea salt before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Individual Garlic Herb Potato Stacks
Ingredients
For the Potato Stacks
- 3 pounds Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/16-inch thick)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, freshly grated
- 4 fresh thyme sprigs, small, for muffin tin base
For Garnish
- 1/2 teaspoon flaky sea salt, for finishing
Instructions
- 1
Using a mandolin (with a protective glove for safety) or a very sharp knife, thinly slice the peeled potatoes to about 1/16-inch thickness. Place the sliced potatoes in a large bowl.
⏱️ 10 min - 2
In a small saucepan over medium-low heat, melt the unsalted butter. Add the minced garlic, chopped fresh parsley, chopped fresh thyme, kosher salt, and freshly ground black pepper. Cook for 1 to 2 minutes, stirring occasionally, until fragrant. Remove from heat and allow the mixture to cool slightly.
⏱️ 5 min - 3
Pour the cooled herb butter mixture over the sliced potatoes in the large bowl. Toss thoroughly with your hands or a spatula to ensure all potato slices are evenly coated with the herb butter.
⏱️ 5 min - 4
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin. Place one small sprig of fresh thyme at the bottom of each greased muffin cup. Begin layering the seasoned potato slices into each cup, starting with smaller slices and progressing to larger ones to form a stack. Periodically sprinkle grated Parmesan cheese between the potato layers as you build the stack. Stack the potatoes high in each cup, as they will sink down during cooking.
⏱️ 10 min•🌡️ 375 - 5
Once all muffin cups are filled, wrap the entire muffin tin tightly with aluminum foil. Bake in the preheated oven at 375°F for 25 minutes, or until the potatoes are tender when pierced with a skewer.
⏱️ 25 min•🌡️ 375 - 6
Remove the foil from the muffin tin. Increase the oven temperature to 425°F. Return the uncovered muffin tin to the oven and bake for an additional 15 minutes, or until the potato stacks are crispy and golden brown on the edges and creamy in the center.
⏱️ 15 min•🌡️ 425 - 7
Carefully remove the individual potato stacks from the muffin tin using a small offset spatula or butter knife. Garnish with a sprinkle of flaky sea salt before serving immediately.
⏱️ 5 min