Stacked Potatoes

Stacked Potatoes

Ingredients:

• 4 large russet potatoes (about 2 1/2 pounds), peeled

• 3 tbsp unsalted butter, melted

• 2 tbsp olive oil

• 1 tsp chopped fresh thyme, plus whole sprigs for garnish, optional

• 1 tsp chopped fresh rosemary

• 3/4 tsp kosher salt

• 1/2 tsp black pepper

• Flaky sea salt

1. Preheat oven to 375°F (convection 350°F). Coat a 12-cup muffin pan with cooking spray. Cut potatoes into 1⁄16-inch-thick slices using a mandolin or sharp knife.

2. 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.

3. Place potato slices into stacks in muffin cups, filling to the top. Bake until edges and tops are golden brown and centers are tender, 45 to 55 minutes.

4. Remove from oven, and let cool in pan 3 to 5 minutes. Carefully remove potato stacks from pan and place on a platter. Sprinkle with sea salt, and, if desired, garnish with thyme sprigs.

Yields: 4 to 6 servings

Notes&Tips:

• Stacked Potatoes is a deliciously difference way to eat your potatoes. It is a recipe worthy of any celebration.

• I served these Stacked Potatoes with Grilled Lamb Chops and they were a perfect combination.

• If you're tired of using the same old recipes for potatoes, these will delight you in taste and presentation.

• You will spend a little more time in the preparation since you have to slice the potatoes, either on a mandolin (which makes the job a tad easier) or with a knife. But the end product is worth all the effort!