Potato Garlic Stacks (Print Version)

# Ingredients:

01 - 1/2 cup butter (114g).
02 - 3 cloves minced garlic.
03 - 3 tbsp fresh parsley.
04 - 2 tsp fresh thyme leaves.
05 - 1 tsp kosher salt.
06 - Black pepper to taste.
07 - 3 lb Yukon Gold potatoes (1360g).
08 - 12-18 small thyme sprigs.
09 - 1/2 cup grated parmesan (50g).
10 - Oil for greasing.
11 - Flaky salt for finishing.

# Instructions:

01 - Heat oven to 375°F. Oil 12-cup muffin tin. Make herb butter by melting butter with garlic, herbs, salt and pepper.
02 - Cut potatoes into very thin 1/16 inch slices using mandolin. Toss with cooled herb butter.
03 - Layer potato slices in muffin cups with thyme sprigs and parmesan, staggering slices for texture.
04 - Cover with foil, bake 25 minutes until tender. Increase heat to 425°F.
05 - Uncover and bake 13-15 minutes more until edges are crispy. Serve with flaky salt.

# Notes:

01 - Use mandolin for even slices.
02 - Can make ahead and reheat.
03 - Butter prevents potatoes browning.

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