Herb Butter Potato Stacks

Level: Easy
Yield: 12 servings
Total Time: 55 minutes
Active Time: 25 minutes

Nutritional Information Per Serving

Serving Size: 1 of 12 servings

Calories: 190
Total Fat: 13 g
Saturated Fat: 8 g
Carbohydrates: 16 g
Dietary Fiber: 2 g
Sugar: 2 g
Protein: 3 g
Cholesterol: 33 mg
Sodium: 222 mg

About This Recipe

Impress your guests with this stunning side dish that comes together faster than you'd expect. Golden, crispy edges meet aromatic herb butter in every bite, making these elegant potato stacks the perfect addition to your fall table. Simple to prepare yet restaurant-worthy in presentation, this recipe will quickly become a seasonal favorite.

Ingredients

Nonstick cooking spray
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 pound russet potatoes
1 pound sweet potatoes
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Special Equipment

Mandoline

Instructions

Preheat the oven to 425 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray and set aside.
In a microwave or small saucepan over medium-low heat, melt the butter. Remove from heat and set aside.
Using a mandoline, slice the russet and sweet potatoes 1/16-inch thick and place them in a bowl. Add the melted butter, herbs, garlic, 1 1/2 teaspoons salt, and a few grinds of pepper. Toss until all the potato slices are evenly coated. Evenly layer the potatoes in the muffin tin, stacking them until they rise about 1 inch above the rim of each cup. Bake until the edges are golden and crisp, about 25 minutes.
Allow the stacks to cool for 5 minutes, then gently run a small offset spatula or butter knife around the edge of each stack to help release them. Transfer to a serving platter, sprinkle with Parmesan, and serve right away.