Roasted Potato Stacks
8 Servings
Ingredients
•3 Ts Olive Oil
•2 Clove Garlic minced
•1 lb Russets potatoes sliced thin
•1 t fresh thyme leaves
• Salt and ground black pepper
• Preheat the oven to 350F/180C.
• To make the garlic oil:
• combine the olive oil and garlic in a small saucepan and gently warm over low heat until fragrant but the garlic is not brown.
• Remove from the heat and set aside.
• Peel the potatoes and thinly slice them with a mandolin or by hand.
• Brush 8 muffin tins with the garlic oil using a pastry brush or paper towel.
• Layer a potato slice in the bottom of a muffin tin and brush it with a thin layer of garlic oil.
• Layer another slice of potato and brush it with the garlic oil.
• Repeat until it stacks up to the top of the muffin tin.
• An alternate method would be to put the slices in a large bowl and toss with the oil mixture until coated.
• Repeat until you have a total of 8 potato stacks.
• Season with salt and pepper. Sprinkle the potato stacks with the fresh thyme leaves.
• Bake the potato stacks in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cook through.