Roasted Potato Stacks with Thyme

Super easy, super pretty, super tasty!
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INGREDIENTS:

3 tablespoons olive oil
2 cloves garlic, minced
1 lb. Yukon gold potatoes
Salt and pepper
2 tablespoon fresh thyme leaves

METHOD:

1. Preheat the oven to 400 degrees Fahrenheit.

2. Make the garlic oil: combine the olive oil and garlic in a small saucepan and slowly warm over low heat until fragrant. Do not let the garlic brown. Remove from the heat and set aside.

3. Thinly slice them with a mandolin. I don’t peel them.

4. Brush 8 LARGE muffin tins with thr garlic oil with a pastry brush. I just carefully stacked the potatoes in an ovenproof saute pan and brushed it with the garlic oil. Layer a potato slice in the bottom of a muffin tin and brush it with a thin layer of garlic oil. Sprinkle it with a couple leaves of the thyme. Layer another slice of potato and brush it with the garlic oil. lightly salt and pepper every 3 potatoes. Repeat until it stacks up to the top of the muffin tin.

5. Repeat step 4 with a new muffin tin until you have a total of 8 potato stacks.

6. Season with salt and pepper. Sprinkle the potato stacks with the fresh thyme leaves.

7. Bake the potato stacks in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cook through.

8. Serve immediately with any main entrees.

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