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Herb Potato Stacks Recipe

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This recipe for Herb Potato Stacks is from The Race Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large russet potatoes ( about 2 3/4 lb.) peeled
3 Tablespoons unsalted butter, melted
2 tablespoons olive oil
1 teaspoon chopped fresh thyme, plus whole sprigs for garnish
1 teaspoon chopped fresh rosemary
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
Flaky sea salt
Directions:
Directions:
Preheat oven to 375º. Coat a 12-cup muffin pan with cooking spray. Cut potatoes into 1/16" this slices using a mandoline or sharp knife.

Whisk together butter, olive oil, chopped thyme, chopped rosemary, kosher salt, and pepper in a large bowl.

Add potato slices and toss until evenly coated.

Working quickly, later potato slices into stacks in muffin cups, filling each cup to the top. Bake in preheated oven until edges and tops are golden brown and centers are tender, 45-55 minutes.

Remove from oven, and let potato stacks stand in pan 3-5 mites. Carefully remove potato stacks from pan; sprinkle with sea salt and if desired thyme springs. Serve immediately.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 Hour 10 minutes

 

 

 

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