Potato Stacks

• total time: 47 minutes

Ingredients

3-4 medium-sized potatoes (Yukon Gold or Russets work best)

4 tbsp unsalted butter, melted

2 cloves garlic, minced

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

1 tsp fresh rosemary, finely chopped

½ tsp salt

¼ tsp black pepper

¼ cup grated Parmesan cheese (optional for extra flavor)

Directions

Preheat oven to 375°F (190°C) and grease a muffin tin.

Slice potatoes thinly using a mandoline or sharp knife.

In a bowl, mix melted butter, garlic, thyme, rosemary, salt, and pepper. Toss potato slices in the butter mixture until well coated.

Stack the potato slices into the muffin tin, filling each cup almost to the top.

(Optional) Sprinkle Parmesan cheese on top for added flavor.

Bake for 45-50 minutes, or until edges are golden and crispy.

Let cool slightly before removing from the muffin tin. Serve warm and enjoy!

Credit to @soniasaltnpepperhere