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Crispy Sliced Potato Stacks
Serves 12 stacks |
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Ingredients:
| 1 lb baby Yukon potatoes |
| 3 tablespoons butter |
| 1 clove garlic, grated |
| 1 tablespoon olive oil |
| 1/2 teaspoon salt |
| 1/4 teaspoon black pepper |
| 1 teaspoon lemon zest |
| 1/2 tablespoon finely chopped fresh thyme, stems removed |
| 1/2 cup finely shredded gouda cheese |
| 2 tablespoons grated parmesan cheese |
Directions:
- Preheat oven to 400° F. Grease a 12-cup muffin tin with cooking spray. Set aside.
- Melt the butter in a microwave-safe bowl. Then add the garlic, olive oil, salt, pepper, lemon zest, thyme, gouda, and parmesan. Stir until well combined. Set aside.
- Slice the potatoes very thin using a mandoline or knife. Add the potato slices to the bowl and toss to coat.
- Place potato slices in the muffin tins. Use a spoon to press down on the tops of each stack.
- Tear off a large piece of aluminum foil and spray a thin layer of cooking spray along the middle. Cover the top of the muffin tin with the aluminum foil.
- Place the muffin tin into the oven and bake for 20 minutes. Remove the aluminum foil and bake for another 20 minutes, or until the potatoes are fork tender and golden brown.
- Remove from the oven and let cool for a few minutes. Remove the potato stacks and enjoy!
| Main Ingredient: | Potato |
| Cooking Method: | Bake |
| Course: | Side, appetizer, brunch |
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