Ingredients
Potatoes
- 4 Pounds Yukon Gold Potatoes (washed, dried, and sliced thin)
Herb Butter Mixture
- ¼ Cup Olive Oil
- ½ Cup Butter (melted)
- 4 Cloves Garlic (mashed)
- 2 Tablespoons Fresh Thyme (stems removed and finely chopped)
- 2 Tablespoons Fresh Rosemary (stems removed and finely chopped)
- 3 Tablespoons Dried Parsley
- 1 Teaspoon Kosher Salt
- 1 ½ Cups Parmigiano Reggiano Cheese (freshly grated, plus more for garnish)
- ½ Teaspoon Ground Black Pepper
- ¼ Cup Chives (finely chopped)
Instructions
- Preheat and prepare potatoes. Preheat your oven to 400°F (200°C). Wash, dry, and thinly slice the Yukon Gold potatoes to about 1/16 of an inch thick. Place the slices in a large bowl.
- Make herb butter mixture. In a separate bowl, combine olive oil, melted butter, mashed garlic, fresh thyme, fresh rosemary, dried parsley, kosher salt, and freshly grated Parmigiano Reggiano cheese. Mix thoroughly to create a well-blended herb and butter mixture.
- Coat potatoes and layer. Pour the herb butter mixture over the sliced potatoes and toss well to ensure each slice is evenly coated. Using a muffin tin (either jumbo or standard 12-slot), layer the potato slices neatly into each slot, filling slightly above the rim because the potatoes will shrink while baking.
- Season and bake covered. Sprinkle the tops of the potato stacks evenly with ground black pepper. Cover the muffin tin tightly with foil and bake in the preheated oven for 25 minutes to allow the potatoes to start cooking and steaming.
- Uncover and continue baking. Remove the foil and bake uncovered for an additional 25 minutes or until the potatoes are fork tender and the tops are golden brown and crispy.
- Optional broil for crispiness. For extra crispy edges, broil the potato stacks for about 2 minutes at the end, watching carefully to avoid burning.
- Serve. Carefully remove each potato stack from the muffin pan. Garnish with extra grated Parmigiano Reggiano cheese and chopped fresh chives. Serve immediately while hot and crispy.
Notes
- Use a mandoline slicer for uniform, thin potato slices to ensure even baking.
- If you prefer, substitute dried parsley with fresh parsley for a brighter flavor.
- Make sure to fill muffin cups slightly full since potatoes shrink as they bake.
- Watch closely during broiling to prevent burning the tops.
- These stacks can be made a few hours ahead and reheated in the oven to crisp up before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
