3 tablespoons olive oil
2 garlic cloves, minced
1 pound Russets potatoes, peeled and thinly sliced
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
ground black pepper
Preheat the oven to 350°F.
To make the garlic oil, combine the olive oil and garlic in a small saucepan and gently warm over low heat until fragrant but the garlic is not brown. Remove from the heat and set aside.
Brush 8 muffin tins with the garlic oil using a pastry brush or paper towel. Layer a potato slice in the bottom of a muffin tin and brush it with a thin layer of garlic oil. Layer another slice of potato and brush it with the garlic oil. Sprinkle some thyme and rosemary between each layer as you build. Repeat until the potatoes stack up to the top of the muffin tin. An alternate method would be to put the slices in a large bowl and toss with the oil mixture until coated. Repeat until you have a total of 8 potato stacks.
Season with salt and pepper. Sprinkle the potato stacks with more fresh rosemary and thyme. Bake in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cooked through.
Yields: 8 stacks
Recipe provided by Shelly Ruybalid
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