Crispy Potato Stacks

These crispy potato stacks are super easy to make, so don't wait for a special occasion - serve them along side any weekday meal. You can also switch things up by adding your favourite fresh herbs, cheese, and seasoning. Even if you don't like skin on your potatoes it is important to leave them on for this recipe, it's what gives them super crispy edges.

Four easy steps to make these delicious bundles of bliss.

• Slice potatoes about 1/16 of a inch using a sharp knife or mandolin.

• In a large bowl season potatoes with salt, pepper, and thyme - drizzle butter and olive oil over top, then sprinkle in cheese. Toss well, making sure ever potato gets covered.

• Stack potatoes in an oiled muffin tin. Drizzle a little more olive oil on top of potato stack.

• Bake about 45 min, or until crispy in a 375°F oven.

I kept it simple with seasoning this time and used what I had on hand, however I suggest any of these on their own or a combination of - fresh thyme or rosemary, green onions or chives, fresh garlic, cheddar, mozzarella, Swiss, or any cheese that melts well.

I love how rustic they look, yet serve them with prime rib and use a little fresh rosemary for garnish and you will definitely impress your guests!

Recipe

Serves 4

Ingredients:

2 lbs of potatoes

2 tablespoons butter, melted

3 tablespoons olive oil, plus more for drizzling

2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon dried thyme

1/3 cup shredded Asiago cheese

Preparation:

• Slice potatoes about 1/16 of a inch using a sharp knife or mandolin. Starting at the small end of potato working your way to the other end. If you slice the potato on the side they will be too big and won't fit in the muffin tin.

• Place potatoes in large bowl, add butter, 3 tablespoons oil, seasoning, and cheese. Mix well with large spoon or your hands, make sure every potato is covered.

• Oil muffin tins with a tiny bit of olive oil.

• Stack potatoes in muffin tins, making sure to fill to the top. Use all the seasoning and cheese if any is left behind in bowl.

• Once the muffin tins are full, drizzle about 1/2 teaspoon of olive oil over top of each stack.

• Bake in 375°F oven for approx 45 min or until tops and outer edges of potatoes are crispy.

• Let sit about 10 min before removing from tins.