Golden Layered Potato Stacks

Crispy on the edges and tender in the middle, these layered potato stacks are a simple yet elegant twist on classic roast potatoes. Thinly sliced and baked in muffin tins or as free-standing stacks, they're infused with butter, garlic and herbs, turning perfectly golden and full of flavour.

These are ideal for dinner parties or weeknight meals - they look fancy, but they're surprisingly easy to make!

Ingredients

Makes 12 small stacks in a muffin tin or 6 larger free-standing stacks.

• 8 medium potatoes (or sweet potatoes)
• 3 tablespoons butter, melted
• 1 1/2 tablespoons oil
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove of garlic, crushed or grated

Method

• Preheat the oven to 160°C (320°F).
• Peel the potatoes and thinly slice them using a mandolin.
• Place the sliced potatoes into a large bowl and add the remaining ingredients. Mix well to coat.
• Stack the slices into a lightly oiled muffin tin, letting them sit slightly above the rim to allow for shrinkage.
  If the potato slices are too large to fit in the base of a muffin tin, you can form stacks on a baking paper lined oven tray instead. 
• Spoon any remaining butter mixture over the top of each stack.
• Bake for about 45 minutes, or until golden brown. You can check they are cooked by testing with a skewer - if the centres still feel firm, bake a little longer. 
• Serve as soon as possible while they are crisp.