These Thin Mandolin Potatoes Are To Die For!
Ingredients (Serves 12)
3# Potatoes (Yukon Gold are my favorite!) sliced thin with mandolin (3-4 Medium)
4 T Butter (beef tallow, ghee, etc.)
2 Garlic cloves, minced
Parsley
1 t Thyme leaves (or ½ t dried)
1 t Rosemary, fresh, finely chopped
½ t Salt
¼ t Pepper
¼ C Parmesan cheese (optional)
Directions
Preheat oven to 350°
Butter muffin tin.
Slice Potatoes.
Melt butter, cool a bit, add garlic, thyme, rosemary, salt & Pepper.
Toss potato slices in butter until well coated.
Put a small sprig of thyme in the bottom of muffin tin. Stack potatoes small to large in
muffin tin. If you use parmesan, sprinkle cheese in the middle of the potato stack.
Cover pan tightly with foil and bake for 25 minutes. Turn the oven up to 425°, uncover
pan, cook for 15 minutes longer to get slightly brown and potatoes are soft and creamy
in the center (check for doneness with a toothpick).
Top with finishing salt & Enjoy!