These mini potato stacks with fresh rosemary and thyme are a simple, elegant appetizer for entertaining and special occasions.
- Three mini muffin tins
- Large bowl
- 3 lbs Little Potatoes
- 3 Tbsp butter, melted
- 2 Tbsp olive oil
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh rosemary, chopped
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1/3 cup Parmesan cheese, finely grated
Preheat oven to 375 °F. Lightly spray three mini muffin tins (may need to work in batches) and set aside.
Thinly slice potatoes and place in a large bowl. Add in the melted butter, olive oil, herbs, salt and pepper and gently toss to combine.
Layer potato slices into stacks in the prepared muffin tins, filling to the top. Place in oven and bake for 30 minutes or until just tender.
Remove and sprinkle each stack with a pinch of Parmesan cheese on top, then return back to the oven for an additional five minutes to melt the cheese.
Remove from oven and let sit in the cups for five minutes before removing.