Crispy Parmesan Potato Stacks

01Method

1. 1

   Heat the oven to 375°F with a rack in the center. Grease a standard 12-cup muffin tin with cooking spray or a light coat of oil.

2. 2

   Combine the olive oil, garlic powder, and salt in a small bowl. Set the mixture aside.

3. 3

   Wash and scrub the potatoes, then cut them into very thin slices — about 1/8 to 1/16 inch thick. A mandoline works well for achieving uniform, thin slices.

4. 4

   Lay about 4 potato slices in the bottom of each muffin cup. Brush lightly with the oil mixture and scatter a few thyme leaves on top. Repeat this layering process — potatoes, oil, thyme — until all slices are used and each cup is filled to the brim. Distribute half the Parmesan evenly over the tops of the stacks.

5. 5

   Place the tin in the oven and bake for 30 minutes. Remove, sprinkle the remaining Parmesan over the stacks, and return to the oven for another 5 to 15 minutes until the desired level of browning and crispiness is reached (35 to 45 minutes total).

6. 6

   Loosen the stacks from the muffin tin using a spoon and transfer to plates or a serving dish. Add extra salt and pepper to taste if desired. Serve right away while still hot and crispy.