Potato Stacks with Fresh Thyme | Williams-Sonoma

By Grandmax4

Ingredients

• 3 Tbs. unsalted butter, melted
• 2 Tbs. olive oil
• 1 tsp. chopped fresh thyme, plus whole leaves for garnish (optional)
• 1 1/2 tsp. kosher salt
• Freshly ground pepper, to taste
• 4 large russet potatoes, about 2 3/4 lb. (1.4 kg) total, peeled and sliced 1/16 inch (2 mm) thick
• Maldon sea salt for sprinkling (optional)

Details

Servings 8
Adapted from williams-sonoma.com

Preparation

Step 1

Preheat an oven to 375°F (190°C). Spray 12 standard muffin cups with nonstick cooking spray.

In a large bowl, whisk together the butter, olive oil, the chopped thyme, kosher salt and pepper. Add the potato slices and toss to coat evenly.

Working quickly, layer the potato slices into stacks in the prepared muffin cups, filling each one to the top. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes. Let the potato stacks rest for 3 to 5 minutes, then carefully remove them with a small offset spatula. Sprinkle with thyme leaves and Maldon sea salt. Serve immediately. Serves 6 to 8.

Williams-Sonoma Kitchen