Recipe Instructions:
INGREDIENTS
1 ¼ lb gold potatoes (approx 6-7 potatoes) thinly sliced to 1/16 inch thickness
3 tbsp extra virgin olive oil
1 tsp garlic powder
1 tsp dried thyme
2 tbsp grated parmesan cheese
INSTRUCTIONS
Preheat oven to 375°F. Grease the interior of a 12-cup muffin pan with cooking oil spray.
Add all ingredients to a large bowl. Stir potatoes until they are evenly covered in oil, herbs, and cheese. You will need to separate the slices so that they all get coated.
Stack potato slices into each muffin mold until they reach the top. You should have enough to fill all 12 molds. I start with the wider slices at the bottom and then smaller slices on top.
Bake for about 50-60 minutes or until the tops and edges are crispy. If desired, sprinkle a little more parmesan cheese on top before the last 5 minutes of baking.
Once finished cooking, remove muffin pan from oven. If any of your stacks have slid off-center, slide them back to the middle while the potatoes are hot and still in the muffin pan. Let the stacks cool for about 5-10 minutes in the muffin pan. This will let the potatoes crisp up further and will also stabilize the stacks so that you can easily remove them in one piece from the pan.
If desired, garnish with fresh thyme and a sprinkling of sea salt and black pepper. Serve while potatoes are warm and still crispy.
