My favourite recipes are those that look impressive, yet are easy to make and deceptively delicious! Like the mini apples pies I posted last week, this is my second recipe in a segment I’ve lovingly coined “Who doesn’t want to look good for minimal work?!” This recipe is especially easy with the silicone muffin cups, however regular muffin tins work just fine (I used a regular muffin tin here). Also, if you are a vegan, you could substitute olive oil for the butter.
1/2 cup butter
12-24 small fresh thyme sprigs
2 tsp thyme leaves, coarsely chopped
1 tsp garlic, minced
1 3/4 lbs small waxy potatoes (such as Yukon Gold) – about the size of golf balls
Salt & pepper to taste
Special equipment: mandoline, parchment paper
*To make this recipe vegan, substitute olive oil for the butter.
Preheat oven to 350F. In the microwave, melt the butter, garlic and chopped thyme in a small bowl. Heat in 30 second increments to prevent boil over. Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds and brush with butter. Arrange 1-2 small thyme sprigs in centre of each round.
Using the madonline, slice potatoes crosswise into very thin rounds (you want ultra-thin, evenly cut slices). Place in a large bowl with the remaining melted butter as you slice them. Season with salt and pepper, and toss to coat.
Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press centre of each to make compact.
Cover tin tightly with tin foil and place on baking sheet. Bake for 35 mins. Remove foil and place baking sheet on top of muffin tin. Holding tin & baking sheet together, flip over so potatoes now rest stacked on the baking sheet. Rearrange any slices that may have fallen out and remove parchment paper.
Bake another 25-20 mins or until tender and slightly crispy.
Recipe adapted from Bon Appétit