Ingredients
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Cooking spray
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4 tbsp unsalted butter, melted
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1 tsp dried rosemary
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1 tsp dried thyme
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1/2 tsp salt
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1 3/4 lbs medium russet potatoes
Steps
1
Set oven rack to center position. Preheat oven to 375°F. Coat insides of a 12-cup muffin pan with the cooking spray.
2
In a small bowl, combine the butter, rosemary, thyme, and salt. Season with pepper.
3
Meanwhile, using a mandoline or food processor, cut the potatoes into 1/16-inch-thick slices. Add potatoes to a large bowl and toss with herb butter until evenly coated.
4
Working quickly, stack potato slices in each muffin cup. Bake 40–50 min., until centers are tender and edges are golden brown and crisp. Let potato stacks sit for 5 min. before removing from pan.
Tips
Add ½ cup finely grated Parmesan to the butter mixture before tossing with potatoes.
