6-8 Tbsp. of butter
1 1/2 - 2 lb. Yukon Gold potatoes
Salt and pepper
Fresh thyme
Small clove garlic, minced (optional)
- Preheat your oven to 350 degrees.
- Melt the butter in a small saucepan
- Strip 2 or 3 Tbsp. of Thyme into the melted butter with garlic
- Slice your potatoes.
- Toss the sliced potatoes into a bowl
- Drizzle half the herb butter mixture in, and season generously with coarse salt and freshly ground black pepper.
- Mix thoroughly to coat everything with the herb butter.
- Grease your muffin tin with the rest of the herb butter
- Lay a large piece of thyme in the center of each muffin-settin' spot
- Start layering your potatoes in a roughly circular manner, building up a tower of potato slices that spires a little bit above the fill line.
- These potato towers will fall a bit as they cook, so give them a little extra height
- Make sure they are as tight and compact as possible.
- Cover the muffin tin with aluminum foil and pop into the oven.
- Set a timer for 30 minutes.
- After 30 minutes, carefully remove the foil.
- Using a cake spatula or a butter knife and tongs, carefully lift out each stack
- Move it over to your baking sheet
- Carefully turn it over so that the thyme leaf you placed on the bottom is now on the top.
- If you have leftover herb butter drizzle on these potato stacks
- Carefully slide the baking sheet back into the oven and turn the heat to 450 degrees.
- After about 15 minutes, your Potato Stacks will be ready.
- You don't want them to burn, but you do want some crispness on the top and sides.
- Once you remove them from the oven, serve them immediately or let them cool.
I like the idea of this.. nice..Janice
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