Potatoes are a staple of fall and winter tables, but they can get real boring real fast! Mashed potatoes and baked potatoes…we’ve all had them 100 times. These potato “stacks” baked in muffin tins are a fun and tasty way to serve potatoes this season.
- 4 large russet potatoes, peeled
- 3 tablespoons unsalted butter, melted
- 2 Tablespoons olive oil
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Preheat oven to 375. Coat a 12-cup muffin pan with cooking spray.
- Using a mandoline, slice peeled potatoes into 1/16-inch thick slices.
- In a large bowl, whisk together butter, olive oil, chopped thyme, chopped rosemary, salt and pepper. Add potato slices and toss until evenly coated.
- Working quickly, stack potato slices in muffin tin cups, filling each cup to the top.
- Bake until edges and tops are golden brown and centers are tender, 45-55 minutes. Remove from oven and let potato stacks stand in pan 10 minutes. Carefully remove potato stacks from pan. Sprinkle with sea salt and thyme, if desired.
Source: Southern Living