Ingredients
Scale
- 4 medium-sized russet potatoes
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, chopped
- 2 teaspoons fresh rosemary, chopped
- Salt and black pepper to taste
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the potatoes, then slice them thinly (about 1/8 inch thick) using a mandoline or sharp knife.
- In a mixing bowl, combine melted butter, minced garlic, thyme, rosemary, salt, and black pepper.
- Grease a muffin tin and stack the potato slices slightly overlapping in each cup. Drizzle generously with garlic herb butter and sprinkle with Parmesan if desired.
- Bake for 25-30 minutes until tender and golden brown.
- Cool slightly before removing from the muffin tin and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack (80g)
- Calories: 114
- Sugar: 0.6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg