Ingredients
- 2 potatoes (Russet or Yukon Gold)
- ½ stick salted butter (55g / 4 tablespoons)
- 1 garlic clove (minced)
- ¼ cup freshly grated parmesan (4 tablespoons)
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat the oven to 400F / 200c.
- Grease a muffin tin well with oil and place to one side.
- Place the butter and minced garlic in a small pot and place on a low heat so that the butter slowly melts.
- Meanwhile, peel the potatoes and cut them into round slices with a knife, about ⅛ inch thick. Add to a large bowl.
- Pour the melted garlic butter over the potatoes and add the parmesan and thyme leaves.
- Stack the potato slices in the greased muffin tin. Top the potatoes stacks with any of the parmesan mix still left in the bowl.
- Roast for around 40 minutes until golden brown and the potatoes are cooked through.