Potato Stacks with Thyme

Ingredients

• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme, plus more for garnish
• 1 garlic clove, grated
• 1½ teaspoons kosher salt
• ¼ teaspoon freshly ground pepper
• ¼ cup grated Parmesan
• 4 large Russet potatoes, peeled and sliced 1/16-inch thick

Instructions

1. Heat the oven to 375°F and lightly butter a 12-cup muffin pan.
2. Whisk together the melted butter, olive oil, thyme, garlic, salt, and pepper.
3. Toss the potato slices in the seasoned butter mixture until evenly coated.
4. Stack the potatoes in the muffin cups and sprinkle with Parmesan.
5. Bake for 45–55 minutes, until tender in the center and crisp at the edges.
6. Rest for 3–5 minutes, remove carefully, and garnish with fresh thyme.