Crisp Potato Cakes with Goat Cheese and Thyme
Potato stacks, easy to make too easy to eat
- 1 bag fingerling potatoes, washed and sliced through a mandolin as thinly as you can
- 1 bunch thyme
- 2-4 T. butter
- 2-4 oz. goat cheese
- so pretty!
Generously butter the muffin tins and place a sprig of thyme in the bottom of each. Over that, add a potato slice. Alternate between small blobs of goat cheese and potato until you have a small stack. To bake, place a sheet of waxed paper over the muffin tin and then place another muffin tin on top, so that they nestle. Press down firmly and bake at 350 for about 30 minutes, until the potatoes are nice and browned. They should pop out of the tins easily. Cool slightly. Serve thyme side up,