Roasted Potato Stacks

My family loves these little potato stacks.  They take a long time to cook but the end result is worth it.  Just be sure to put them in the oven and THEN make the rest of your meal.  That way everything gets done about the same time.  Enjoy!


Roasted Potato Stacks
Serves 4
Recipe courtesy of Gourmandrecipes.com

Ingredients:
3 tablespoons olive oil
2 cloves garlic, minced
1 lb. Russet potatoes
Salt and pepper
sprinkle dried thyme leaves

Directions:
1. Preheat the oven to 375 degrees.
2. Make the garlic oil: combine the olive oil and garlic in a small saucepan and gently warm over low heat until fragrant but the garlic is not brown. Remove from the heat and set aside.
3. Peel the potatoes and thinly slice them with a mandolin.
4. Brush 8 muffin tins with the garlic oil with a pastry brush. Layer a potato slice in the bottom of a muffin tin and brush it with a thin layer of garlic oil. Layer another slice of potato and brush it with the garlic oil. Repeat until it stacks up to the top of the muffin tin.
5. Repeat step 4 with a new muffin tin until you have a total of 8 potato stacks.
6. Season with salt and pepper. Sprinkle the potato stacks with the dried thyme leaves.
7. Bake the potato stacks in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cooked through.
8. Serve immediately with any main entrees.