Potato Stacks with Fresh Thyme
Author: Leslie Robinson
Serves: 8 serving
- 3 Tablespoons unsalted butter, melted
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon chopped fresh thyme, plus additional stems for garnish
- 1 teaspoon kosher salt, plus more for garnish
- freshly ground pepper, to taste
- 3 pounds yukon gold potatoes, sliced 1/16 inch thick with mandoline
- Preheat oven to 375 degrees.
- Cover half sheet pan with parchment paper. Set aside.
- In a large bowl, combine melted butter, olive oil, thyme, kosher salt and freshly ground pepper to taste.
- Add potato slices and mix until all slices are coated.
- Working quickly, layer potato slices into even stacks on prepared half sheet pan with parchment paper.
- The stacks should be about 1½ inch tall.
- Bake until tops and edges are golden brown and crispy and center is tender, about 45 minutes.
- Remove from oven. Cool slightly and garnish with a 2 inch stem of thyme or fresh thyme leaves, a sprinkling of kosher salt and freshly ground pepper.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/potato-stacks-fresh-thyme/
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