Crispy Potato Stacks
Ingredients:
• 2 lbs. Yukon gold potatoes (use smaller diameter sizes to fit muffin tin)
• 2 Tbsp butter, melted
• 2 Tbsp The Olive Tap’s Roasted Garlic Olive Olive Oil*
• 1 tsp chopped fresh thyme
• 1 tsp chopped fresh parsley
• 1 tsp The Olive Tap’s Kosher Flake Sea Salt
• 1/8 tsp freshly ground The Olive Tap’s 5 Peppercorn Blend
• ½ C grated Parmesan cheese
• The Olive Tap EVOO (your favorite) for coating the muffin pan
*or try Garlic Basil, Tuscan Herb or Herbes de Provence)
Directions:
Preheat oven to 375°F. Lightly brush the muffin tin with EVOO and set aside.
Using a mandolin, slice the potatoes (skin on) into 1/16-inch-thick slices.
Add the potatoes to a large bowl and add the butter, olive oil, thyme, parsley, salt, pepper and Parmesan and stir to blend well.
Arrange the potato slices in each cup, placing the larger slices at the bottom and layering the smaller ones toward the top. The stacks should be somewhat staggered and they will sink down as they cook so can be stacked a little taller than the rim of the muffin cup.
Cover muffin tin tightly with foil and bake in preheated 375° oven for 25 minutes until potatoes are tender (check one stack with a wooden skewer). Increase oven heat to 425°. Remove foil and bake uncovered for about 15 minutes longer, or until potatoes edges are browned and crispy and tops are golden brown. When potatoes are done, carefully remove the stacks from the muffin tin and serve immediately. Enjoy!
Recipe adaptation by Kelly, Colorado Springs
Featured Products:
Garlic Basil Olive Oil
Kosher Flake Sea Salt
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