Crispy Muffin Tin Potato Stacks

• servings: 12 servings
• active time: 30 minutes
• total time: 1 hour 40 minutes

Ingredients

2 lbs Russet potatoes

4 Tbsp unsalted butter melted

1 tsp fresh thyme leaves

1/2 cup grated Parmesan cheese

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp freshly ground black pepper

Directions

Start by preheating your oven to a toasty 400°F. While it's warming up, generously grease your muffin tin with cooking spray or butter.

Grab your trusty mandoline slicer and carefully slice the unpeeled potatoes into whisper-thin rounds, about 1/16 inches thick. The mandoline is your best friend here for even slices. In a large mixing bowl, toss the potato slices with the melted butter, grated Parmesan cheese, fresh thyme leaves, garlic powder, salt, and pepper.

Neatly stack the seasoned potato slices into the prepared muffin tin. Remember, they'll shrink down as they bake, so don't be shy—pile them a little higher than the rim. Bake for 40-45 minutes.

Let the potato stacks cool in the pan for about 5 minutes—this makes them easier to remove.

Remove the stacks, garnish with a sprinkle of fresh thyme.

Nutrition

• Calories: 112 kcal
• Total Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 1.2 g
• Trans Fat: 0.2 g
• Cholesterol: 14 mg
• Sodium: 174 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 0.5 g
• Protein: 3 g