Crispy Potato Stacks with Herb Butter

Directions

• Preheat oven to 400°F.
• Use a mandoline or a sharp knife to cut potatoes into very thin slices, about ⅛-inch to 16-inch thick. Place in a large bowl.
• Combine melted butter, parsley, oregano, thyme and garlic in a glass measuring cup and stir until well mixed. Pour over potatoes, season with salt and pepper and toss to coat the slices evenly.
• Layer the potatoes in the muffin tin, stacking them until they are about ½-inch above the edge of each muffin cup (they will shrink down as they cook).
• Set on a baking sheet to catch any drips then bake for 40-50 minutes, or until golden brown and crispy on the edges.
• Let cool 5 minutes, then run a knife around the potato stacks and carefully remove them from the pan. Garnish with fresh herbs and flaky salt. Serve hot.