6 large potatoes, thinly sliced with a mandolin or knife (pick potatoes that will fit into your muffin tray)
¼ cup extra virgin olive oil
½ – ¾ cup parmesan cheese, finely grated
4-5 sprigs of fresh thyme – or rosemary or parsley or a combination of each
Salt and ground black pepper to taste
Pre-heat oven to 185 degrees celcius.
Scrub the potatoes. Leave the skins on and thinly slice using a mandolin or a sharp knife. Choose potatoes that will fit into your muffin tray. You don’t want them too small, nor too big that they come up the sides of the muffin tin they will fit in.
Toss the potato slices in a bowl with the olive oil, salt, freshly ground black pepper and leaves from two thyme sprigs. It is easiest to do this with your hands.
Spray the muffin tray generously with olive oil spray.
Arrange potato slices into stacks and fill each muffin tin in the tray about half way up. Sprinkle each stack with a sprinkle of parmesan cheese, salt and pepper and a few thyme leaves. Add a second small stack of potato slices on top of the first stacks and again sprinkle with parmesan cheese, ground black pepper and a bit more thyme.
Bake the potato stacks for 45-50 minutes or until the potatoes are golden in colour and soft when tested with a skewer. Serve immediately.
This should make approximately 10-12 stacks depending on the size of your potatoes and the muffin tray you use.
