Herb Potato Stacks

Servings: 6
Prep time: 1 hour, 10 minutes
Oven: 375°


  • 4 large russet potatoes, peeled
  • 3 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper


Coat a 12-cup muffin pan with cooking spray. Cut potatoes into 1/16-inch-thick slices. Whisk together butter, olive oil, chopped thyme, chopped rosemary, kosher salt, and pepper in a large bowl. Add potato slices, and toss until evenly coated. Layer potato slices into stacks in muffin cups, filling each cup to the top. Bake in preheated oven until edges and tops are golden brown and centers are tender, 45 to 55 minutes. Remove from oven, and let potato stacks stand in pan 3 to 5 minutes. Carefully remove potato stacks from pan.