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–+ servings

Muffin Tin Potato Stacks

5 from 1 vote
Serves: 12 stacks
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes

Equipment

Ingredients

  • 8-10 yukon gold or yellow potatoes, unpeeled
  • 1/3 cup olive oil
  • 2 cloves garlic crushed
  • 2 tsp fresh thyme peeled off their sprigs
  • Juice from 1/2 lemon
  • 1/4 cup packed fresh parsley chopped
  • 1 tsp salt
  • 1 tsp black pepper

Directions

  1. Preheat the oven to 400 F
  2. Wash the potatoes well and pat dry. Using a large chef's knife or mandolin, slice the potatoes into thin rounds and add them to a mixing bowl. Try to get evenly sized slices if using a knife.
  3. Toss the potatoes with the olive oil, lemon juice, garlic, parsley, thyme, salt & pepper and mix well.
  4. Grease a 12-count large muffin tin with cooking spray. Stack the potatoes in layers into each muffin cup. The potatoes will shrink as they cook so don't worry if the stack is taller than the muffin rim.
  5. Pour any remaining marinade directly over each potato stack
  6. Cover the pan with a piece of foil and bake for 25 minutes.
  7. After 25 minutes, remove the foil and continue baking for another 25 minutes, until the edges are browned.
  8. Let the pan cool for 5 minutes, then remove the stacks using a spoon or fork. When plating, I like to flip some of the stacks over since the bottoms brown the most.
  9. Garnish with flakey salt and extra herbs when serving