4 medium Yukon Gold potatoes- I purchase potatoes that are about the circumference of the muffin tins I am using.
olive oil spray or 1 tbs olive oil
½ teaspoon fresh thyme or ¼ teaspoon dried
1 teaspoon Kosher salt
½ teaspoon ground pepper
2 teaspoons olive oil
Preheat the oven to 400-degrees. Spray 8 standard muffin cups generously with olive oil cooking spray or brush each cup well with olive oil.
*If you don't have muffin tins, line a baking pan with foil and spray the foil. You will make free form stacks to cook.
Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Place the potato slices in a large bowl with the thyme, salt, pepper, and olive oil. Toss well to coat the potatoes evenly.
Stack the potatoes to fill each muffin cup over the rim by about ½ inch (if you are not using a muffin tin, place the stacks on the foil lined baking pan). Press the stacked potatoes down firmly.
Bake until the tops and edges of the potatoes are browned, and the centers are tender when pierced with a fork, about 35 to 45 minutes depending on how thick your potatoes were sliced.
Remove the potatoes from the oven. Slide a knife around each stack and remove them. Serve hot.
These can be made one to two days in advance and reheated, covered, in a 300-degree oven for 20 minutes, or until heated through. Serve two stacks per person.