2 kg desiree potatoes, very thinly sliced
50 g butter, melted
5 garlic cloves, crushed
1 tablespoon fresh thyme leaves, chopped
- Preheat oven to 180°C (160°C fan forced). Spray 24 holes of two muffin pans (⅓-cup capacity each) with cooking spray.
- Place the potato slices, butter, garlic, thyme leaves, ¼ cup olive oil and some sea salt into a large bowl and toss well to combine. All potato slices should be coated in the mixture.
- Stack potatoes neatly into each muffin hole until they reach the top. Cover with foil and bake for 45 min. Remove from the oven and let stand for up to 1 hr 30 min.
- Remove the foil and bake at 220°C (200°C fan forced) for a further 10-15 min or until crisp and golden. Garnish each potato stack with a thyme sprig to serve.