11/15/2023
MUFFIN TIN POTATO STACKS
1.5 lbs (1 bag) Private Selection Petite Gold Gourmet Potatoes, very thinly sliced
1/4 cup butter, melted
1 tbsp Private Selection Extra Virgin Olive Oil
2 tsp fresh thyme leaves, minced
Zest of 1 lemon
2 cloves garlic, grated
1/2 tsp salt
1/4 tsp black pepper
4 oz Private Selection Cheddar Gruyere, finely grated
2 oz Private Selection Extra Aged Parmesan, finely grated
Flaky salt and fresh thyme for garnish
Preheat the oven to 400°.
In a large bowl, combine melted butter, olive oil, minced thyme, lemon zest, grated garlic, parmesan cheese, Gouda cheese, salt ,and pepper. Add sliced potatoes and toss well to coat all surfaces.
Layer potatoes into a 24-well mini muffin tin, stacking until just above the edge of each well. Using the back of a teaspoon, gently press down on the top of each stack.
Spray the inside of a piece of aluminum foil with cooking spray and cover potatoes. Bake for 20 mins, then uncover and bake for 20 more minutes or until potatoes are fork tender and golden brown. Carefully transfer potato stacks to a serving dish, finish with flaky salt and fresh thyme, and enjoy!
