Potato Stacks with Fresh Thyme
Baked in a muffin pan, these individual potato stacks make an impressive presentation but are quite simple to prepare. They're delicious alongside our Maple-Bourbon Glazed Ham. For best results, buy potatoes of equal size and dimension and slice them just before filling the muffin cups to prevent oxidation. Use a mandoline for quick and precise slicing.
- 3 Tbs. unsalted butter, melted
- 2 Tbs. olive oil
- 1 tsp. chopped fresh thyme, plus whole leaves for garnish (optional)
- 1 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 4 large russet potatoes, about 2 3/4 lb. (1.4 kg) total, peeled and sliced 1/16 inch (2 mm) thick
- Maldon sea salt for sprinkling (optional)
Preheat an oven to 375°F (190°C). Spray 12 standard muffin cups with nonstick cooking spray.
In a large bowl, whisk together the butter, olive oil, the chopped thyme, kosher salt and pepper. Add the potato slices and toss to coat evenly.
Working quickly, layer the potato slices into stacks in the prepared muffin cups, filling each one to the top. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes. Let the potato stacks rest for 3 to 5 minutes, then carefully remove them with a small offset spatula. Sprinkle with thyme leaves and Maldon sea salt. Serve immediately. Serves 6 to 8.