I'm always looking for new potato recipes and this one was super quick to make. You could par bake the potatoes covered and then reheat them uncovered last minute to get the potatoes crispy.
Ingredients:
1 stick (1/2 cup) butter melted
2 Tbsp. chopped fresh thyme
1-2 cloves garlic, grated
1/2 cup grated parmesan cheese
1/2 cup shredded sharp cheddar or gruyere cheese
Salt and black pepper
Directions:
1. Preheat the oven 400° F. Lightly grease a 12 cup muffin
tin.
2. Cut the potatoes using a Mandoline or very sharp knife
into 1/8 inch thin slices.
3. In a large bowl, stir together the butter, oregano,
thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the
potatoes and toss well to coat. Layer the potatoes evenly among the prepared
muffin tin, stacking the layers all the way to the top. The potatoes will
shrink down as they cook.
4. Cover with foil and place on a baking sheet. Transfer to
the oven and roast for 30 minutes. Remove the foil and continue cooking another
20-25 minutes or until the potatoes are tender and golden. Run a butter knife
around the edges of each stack to release them. Serve immediately, sprinkled
with a little sea salt.
