This is another Pinterest recipe. I’m having a hard time remembering what I fed my family before I discovered that site. I know I cooked, but I can’t think of anything. Well, anything except meatloaf and spaghetti.
When I saw This recipe from Sea Salt With Food, I knew I had to try it. We love potatoes, and I’m always looking for new ways to serve them.
We all enjoyed these. Plus, they’re pretty. I enjoy pretty food!
1 lb Russet or Red Potatoes
3 Tbsp Olive Oil
2 Cloves Garlic, Minced
1 tsp Thyme
Salt and Pepper, To Taste
Wash the potatoes and slice them thin. Use a mandolin slicer if you have one. If you don’t, cutting them with a knife will work.
Combine the olive oil, garlic, and thyme in a small saucepan. Heat the mixture over low heat until you can smell the garlic. Remove it from the heat before the garlic begins to brown.
Brush the insides of a muffin tin with the olive oil mixture. You can use a paper towel to coat it if you don’t have a brush.
Layer the potatoes inside the muffin tin, brushing with olive oil between each layer. Season with salt and pepper.
Bake at 350F for 35 to 40 minutes, until they’re crispy on the outside and tender on the inside.
I didn’t use all the olive oil on my potatoes. I used the leftover to toss some fresh green beans in before baking them as well. I didn’t want it to go to waste! Plus, YUM. Green beans are my favorite.
I ended up with 12 stacks. I couldn’t figure out how to accurately calculate how much of the olive oil mixture I used, so I just put the whole 3 tablespoons into the recipe analyzer. Each of these stacks has less than 60 calories. Not bad. Not bad at all.