Garlic Butter Stacked Potatoes - The Gardening Foodie

Ingredients

12 small sprigs fresh thyme (rosemary, oregano, sage instead, or skip the herbs, still great)
¼ teaspoon dried Italian herbs (or any dried herbs)

Instructions

Preheat your oven to 350°F (180°C) or 160°C fan. Lightly grease all 12 cups of a muffin tin with a little butter or cooking spray
Place a small thyme sprig at the bottom of each muffin cup. This will become the top once flipped after baking.
Melt the butter and stir in the garlic. Give it 2–3 minutes to take on the garlic flavor, then strain out the garlic bits using a small sieve or tea strainer.
Stir in olive oil, salt, pepper and dried Italian herbs (if using)
Toss the potato slices in the garlic butter mixture until coated.
Stack 8–10 slices in each muffin cup, adding a pinch of cheese every 2–3 layers. Finish with a little cheese on top. It becomes the crispy base once flipped.
Bake for 30–35 minutes, or until golden and crisp at the edges and a toothpick slides easily through the center.
Remove from the oven but leave for 5 minutes in the tin, then lift out each stack with a spoon and flip over onto a plate or board so the thyme is on top.
Serve warm, garnished with more herbs or flaky salt if you like

Recipe Notes

Any variety of potato works. Just slice them evenly for neat stacks.
Butter adds flavor and golden color, while the oil helps crisp the edges.
Use hard cheese like Parmesan or cheddar. Parmesan gives a crisp finish. Cheddar melts more and adds richness. Avoid soft or stretchy cheeses like mozzarella or gouda.

See the post above for more

Nutrition