These Roasted Potato Stacks are impressive looking, elegant yet simple, and super tasty. The thin layers of potato get crispy little edges and a soft,almost creamy center. They’re perfect for any special family dinner, holiday gathering, or brunch!
Preheat oven to 350° F. Using a pastry brush, lightly brush 8 muffin tin cups with oil.
Using a Mandoline, thinly slice the potatoes, about 2 mm thick. Starting with the smaller pieces, layer a potato slice in the bottom of each of the 8 muffin cups, and brush each potato slice with a thin layer of oil. Lay another slice of potato into each tin, and brush with oil. At every third layer, sprinkle with a little salt and pepper. Repeat stacking, brushing with oil, and seasoning until you have used up the potato slices. At the top of each stack, season with salt and pepper, and sprinkle with fresh thyme leaves.
Bake in the 350° F oven for about 55 minutes or until the potatoes are golden brown and cooked through. Garnish with additional fresh thyme leaves as desired.
When the potatoes are finished cooking, the stacks might be a little unstable. If you have any that slid sideways, this is the best time to straighten them.
After straightening, let the stacks cool for about 5minutes in the muffin tin. This will let them stick together better and you should then be able to easily remove the entire stack.
Leftovers can be refrigerated or frozen, and reheated in a 350° F oven for 10 minutes. They can also be reheated in an air fryer at 300° F for about 5 minutes.