10 days away from Thanksgiving! This year will one of be one of the first times in a while that I’ll be in California for Thanksgiving (and maybe even Christmas). I’m typically traveling somewhere. I’m excited and looking forward to spending thanksgiving at home this year. I think these parmesan thyme potato stacks are the bomb! They are flaky and crispy and just plain perfect. Not only do they taste delicious they look awesome too. They are easy to make and definitely a welcoming edition to a Thanksgiving dinner table.
PARMESAN THYME POTATO STACKS print this recipe! | recipe adapted from what’s gaby cooking
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INGREDIENTS
3 tablespoons unsalted butter, melted 2 tablespoons grated parmesan cheese, plus extra for garnish 2 teaspoons thyme leaves, coarsely chopped 1 teaspoon thyme leaves for garnish Flaky salt and freshly cracked black pepper 8-10 Yukon Gold or German Butterball potatoes, sliced thin (about 1/16 inch thick) |
PREPARATION
1. Preheat your oven to 375°F. Line baking sheet with parchment paper.
2. Melt butter then toss potato slides to evenly coat. Add parmesan, chopped thyme, kosher salt and freshly cracked black pepper, toss to coat well.
3. Layer the potato slices into stacks on baking sheet. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes.
4. Let potato stacks rest for 5 mins then remove and sprinkle additional thyme, parmesan cheese, salt and pepper and serve.
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PHOTOS BY JENNIFER CHONG
