Thyme Roasted Potatoes

These Thyme Roasted Potatoes are not your average side dish! By using a simple muffin tin, we transform humble potatoes and fresh thyme into an elegant, crispy, and irresistible stack. They are perfect to impress your guests with minimal effort.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serves: 4-6 as a side dish

Ingredients

• 6 medium potatoes (see tips below)

• 6 sprigs of fresh thyme

• 2 tablespoons olive oil

• Salt (to taste)

• ½ teaspoon freshly ground black pepper

  
  

You Will Also Need:

• A standard 12-cup muffin tin

• Baking paper (parchment paper)

  
  

Instructions

1. Prep the Oven and Pan: Preheat your oven to 180°C. Take strips of baking paper, approximately 2 cm wide, and use them to line each cup in the muffin tin. This creates little handles that will make removing the potato stacks easier later. See photo below.

2. Prepare the Potatoes: Peel the potatoes. Using a sharp knife or mandoline, slice them thinly, to about 2mm thick.

3. Season: Pick the leaves from the thyme sprigs. In a large bowl, combine the potato slices, olive oil, salt, pepper, and thyme leaves. Toss everything together with your hands until the potato slices are evenly coated.

4. Assemble the Stacks: Take a small handful of the sliced potatoes and place them into a muffin tin cup, creating a neat stack. Fill each cup generously, as the potatoes will shrink slightly while cooking. Drizzle over any remaining seasoned oil that is left in the bowl.

5. Bake: Place the muffin tin in the preheated oven and bake for 35-40 minutes, or until the potatoes are golden brown, crispy on the edges, and tender in the center.

6. Serve: Remove the tin from the oven. Use the paper handles to carefully lift each potato stack out of the tin. Enjoy!

   
   

Tips for Success

• The Right Potato: Use potatoes that are roughly the same diameter as your muffin tin cups. Slightly smaller is better than larger.

• Mandoline for the Win: For perfectly even and thin slices, a mandoline slicer is a time saver and ensures consistent results but a sharp knife is fine.

• Don't Be Shy with Oil: Make sure every slice gets a little coating of oil. This is crucial for achieving that golden, crispy texture.

• Testing for Doneness: The potatoes are done when the outer edges are brown and crisp and the center of the stack is soft when pierced with a knife.