Garlicky Potato Stacks

Flavorful individual little stacks of thinly sliced potatoes coated with garlic and thyme and baked in a muffin tin!

As a family we really like potatoes but the thing is that after a while potatoes get a little boring. Recently, my Mother in Law was coming over for dinner and I wanted to do something different thank my usual go-to’s. I found this recipe in one of my old cookbooks from when I was learning to cook. I had made these once and the flavor was good but the recipe was such a pain to make that I never went back. Now that I am a more confident cook, I can appreciate the value of a shortcut. This recipe is so much easier now and these little Garlicky Potato Stacks are an awesome little side dish that everyone fights over.

Begin by preheating the oven to 375 degrees F.

Part of the beauty of this recipe is that you make your own garlic oil. It is really easy to do. Combine 1/3 cup of olive oil with 4 cloves of minced garlic in a small saucepan. Warm over low heat, stirring occasionally, until you can smell the garlic. It doesn’t take very long, just a couple of minutes. The point is not to cook the garlic, just to infuse the oil with the garlic oil. Remove from heat and set aside.

Lightly spray a 12 cup muffin tin with cooking spray and set it aside. Then get a large bow and set that aside as well. Peel the potatoes and then thinly slice with a mandoline or with any kind of chopper that you have that will make them less than 1/4 inch thick and consistent.

Place the potato slices into a large bowl. Add salt, pepper and thyme leaves and then pour the garlic oil over the top.

Stir until the spices are distributed and the potatoes are evenly coated.

Divide the potato slices between the 12 prepared muffin tins and spoon the remaining oil from the bowl over the tops of the stacks.

Place into the preheated 375 degree F oven and cook for 40-45 minutes until cooked through and slightly browned.

Serve immediately, 1-2 per person and don’t expect any leftovers. Enjoy!