Ingredients:

  • 1.5 lbs Yukon Gold potatoes, medium and uniform
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter, melted
  • 4 cloves garlic, finely minced or pressed
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme leaves
  • 1/2 cup grated Parmesan cheese
  • 1 pinch red pepper flakes (optional)

Instructions:

  1. Thoroughly scrub the potatoes, leaving the skin on. Using a mandoline slicer set to 1/16th inch (1.5mm), slice the potatoes into uniform, paper-thin rounds that are translucent and flexible.
  2. In a small bowl, combine the extra virgin olive oil, melted unsalted butter, minced garlic, fresh rosemary, and thyme. Let the mixture sit for 5 minutes to allow the volatile oils in the herbs to bloom.
  3. In a large mixing bowl, toss the potato slices with the garlic-herb infusion, salt, and black pepper until every slice is coated. Stack the slices vertically into the cups of a standard 12-cup non-stick muffin tin.
  4. Top each potato stack with the grated Parmesan cheese and optional red pepper flakes. Bake for 35 minutes until the edges reach a mahogany-colored, crispy texture and the centers are tender.