Crispy Potato Stacks with Garlic Herb Butter
Delicious and fun side dish or snack featuring crispy potatoes layered with rich garlic herb butter.
Ingredients
Garlic Herb Butter
- ½ C unsalted butter
- 3 cloves garlic, minced
- 3 tbsp chopped fresh parsley
- 2 tsp finely chopped fresh thyme leaves
- 1 tsp kosher salt Use 2 tsp if using Diamond Crystal brand
- Black pepper to taste
Potato Stacks
- 3 lb yellow or Yukon Gold potatoes, sliced 1/16” thick
- 12-18 small sprigs fresh thyme
- ½ C grated parmesan cheese
- Neutral oil for brushing muffin tin
- Flaky salt such as Maldon salt
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly brush the cups of a 12-cup muffin tin with oil.
- Melt the butter and stir in the garlic, parsley, chopped thyme, salt, and black pepper. Set aside to cool.
- Slice the potatoes very thinly with the skin on. Toss the sliced potatoes with the cooled garlic herb butter.
Baking
- Place a small sprig of thyme in each oiled muffin cup, add slices of potatoes, staggering them, and sprinkle some grated parmesan. Divide the potato mixture evenly.
- Cover with foil and bake for 25 minutes until tender.
- Increase oven heat to 425°F (220°C), remove foil, and bake uncovered for 13-15 minutes more until edges are browned and crispy.
- Use a wooden skewer to dislodge them from the muffin tin and serve upside down with the thyme sprig facing up, sprinkled with flaky salt.
Notes
To store leftovers, let them cool completely, place in an airtight container, and keep in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to regain crispiness. Use a mandoline slicer for even, thin potato slices. Ensure to cool the garlic herb butter before mixing with potatoes to prevent premature cooking.