Ingredients
- 6+tbsp butter
- Yukon gold potatoes (I used about 1.5 lbs and that was enough for 4 people)
- S&P
- Thyme and rosemary, or whatever spices you would like to use
- 2+ cloves garlic, minced
- a Muffin tin as well as a baking sheet
Directions
- If you have a mandolin slicer, this is best for this recipe. If not, you can hand slice your potatoes...make them thin, and don't worry about peeling them (but you should wash them first!)
- Melt 4+ tbsp of the butter, and then put in a mixing bowl with S&P and garlic...add in the sliced potatoes and mix thoroughly so all the potatoes are coated
- turn your oven on to 350 degrees; while it's heating, take the remaining butter and grease your muffin tins. Build little towers of potatoes in each tin, knowing that while cooking they will shrink down a bit. if there is any of the herb butter mix in the bowl, drizzle over the stacks for a bit more flavor :)
- Bake for about 20-30 minutes...I took mine out around 22 min. Carefully (I used a butter knife and a fork) carefully take your stacks out of the tins and put onto the baking sheet - flip them upside down if you are really good (I was only able to successfully flip 2).
- Crank up the oven to 450 and cook the stacks for an additional 15 minutes - keep an eye on them as you want them to crisp up on the edges a bit. Remove from the oven and let sit for a couple of minutes before serving.
- IF YOU WANT...sprinkle a little Parmesan on top for a little more flavor