Potato Stacks

Potato Stack recipe

Delicious Thyme/Rosemary scented stacks of potato slices that look like they came from a Michelin-starred restaurant kitchen! Perfect to accompany virtually any meat dish for a fancy dinner party or a weeknight dinner. And ready in a jiffy with very little effort.

Ingredients:

3-4 russet potatoes, preferably near the width of a muffin tin cup
6 tbsp (84g or 3 oz) melted unsalted butter
4 tbsp (54g or 2 oz) olive oil
2 tsp (1.6g or 0.06 oz) fresh Thyme chopped
2 tsp (1.2g or 0.04 oz) fresh Rosemary chopped
salt to taste

Potato Stack preparation steps:

1. preheat oven to 400°F. You can vary the temperature up or down 25°F adjusting the cooking time up or down, depending on the temperature.
2. blend butter, olive oil, Thyme, Rosemary and salt into a sauce.
3. cut potatoes with a mandolin or food processor into thin slices. I leave the skins on for ease and nutrition. I cut into roughly 16mm (1/16") thicknesses.
4. place potatoes in bowl and mix well with herb-butter-oil sauce.
5. place sauced potatoes in oiled muffin tin cups in stacks.
6. Bake for around 45-50 minutes or until nicely browned on the top