Description
Thinly sliced potatoes layered and baked until golden, crispy on the edges, and tender inside — a simple yet elegant take on roasted potatoes.
Ingredients
- 4 large russet or Yukon Gold potatoes, peeled
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or baking dish.
- Using a mandoline or sharp knife, slice potatoes into very thin rounds (about 1/8 inch thick).
- In a large bowl, whisk together melted butter, olive oil, garlic, thyme, salt, and pepper.
- Add potato slices to the mixture and toss until evenly coated.
- Stack 8–10 potato slices in each muffin cup, layering them slightly offset to create height.
- Sprinkle the tops with Parmesan cheese if desired.
- Bake for 40–45 minutes, or until the potatoes are crispy on the edges and tender in the center.
- Let cool for 5 minutes, then carefully remove from the pan. Garnish with parsley before serving.
Notes
- Use Yukon Gold potatoes for a buttery texture or russet potatoes for extra crispiness.
- Can be made ahead and reheated in the oven before serving.
- For extra flavor, add a sprinkle of smoked paprika or rosemary.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American