Despite its elegance, this delicious side dish is simple and quick to prepare. With its crispy edges, herby butter, and easy portioning, this will surely become your new autumn staple.
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 12 servings |
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
Instructions
- Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
- Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
- Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
- Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.
Nutrition Facts
| 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 |
Reviews
This recipe goes really quick when you use a mandolin. Stir the slices into the butter seasoning a few slices at a time and it’s easier to get everything coated.
End result looks like it should be served in a nice restaurant.
this was fun to make! it was hard to get all the potatoes seasoned in the bowl as they stuck together. The top of the stack was crispy and bottom was soggy, but all was good. I think I prefer crispy!
Made these for Thanksgiving and they were very popular. I loved the portion control and the ease of serving. They got nice and crispy, and the herb added just the right note. I was also relieved they did not stick to the pan! Long oval potatoes that are not too wide work well…the slices fit in the muffin tin pretty well that way.
Do you peel the potatoes???
1 small sweet potato and 1 small russet is good for 2 people. Use a6 well muffin tin. Russet potatoes change texture when frozen.
Loved it
Surprisingly good! I put them in a popover pan and I didn’t stack them as high as directed, but they still turned out crispy and delicious.