This recipe is extremely simple, but the end result definitely dresses up the dinner plate, doesn't it? If you have a mandolin, slice those potatoes paper thin. You can either cook these in muffin tins like I did here, or stack them on a parchment lined baking sheet.
3 T. olive oil
1 T. minced garlic
1 lb. Russet potatoes, sliced very thin (potato chip thin!)
1 t, dried thyme leaves
sea salt and ground black pepper
To 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.
Peel the potatoes and thinly slice them with a mandolin or by hand.
Brush 8 muffin tins with the garlic oil using a pastry brush or paper towel.
Put the slices in a large bowl and toss with the oil mixture and salt and pepper until well coated. Divide the potato slices evenly between the muffin tins. Sprinkle the potato stacks with the thyme leaves.
Bake the potato stacks in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cook through. Serve immediately with any main entrees.