Yummy little side dish...

So tonight I made these yummy little potato stacks. They were really easy but they took a long time to cook. My family loved them. I had them in the oven before I started making the pork chops with the roasted red pepper cream and everything was done at the same time. Thought I'd share the recipe! :)


Roasted Potato Stacks
Serves 4
Recipe courtesy of Gourmandrecipes.com




INGREDIENTS:
3 tablespoons olive oil
2 cloves garlic, minced
1 lb. Russet potatoes
Salt and pepper
sprinkle dried thyme leaves








DIRECTIONS:
1. Preheat the oven to 375 degrees.
2. Make the garlic oil: combine the olive oil and garlic in a small saucepan and gently warm over low heat until fragrant but the garlic is not brown. Remove from the heat and set aside.
3. Peel the potatoes and thinly slice them with a mandolin.
4. Brush 8 muffin tins with thr garlic oil with a pastry brush. Layer a potato slice in the bottom of a muffin tin and brush it with a thin layer of garlic oil. Layer another slice of potato and brush it with the garlic oil. Repeat until it stacks up to the top of the muffin tin.
5. Repeat step 4 with a new muffin tin until you have a total of 8 potato stacks.
6. Season with salt and pepper. Sprinkle the potato stacks with the dried thyme leaves.
7. Bake the potato stacks in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cooked through.
8. Serve immediately with any main entrees.