Crispy Parmesan Potato Stacks

Ingredients

• 2 1/2 tablespoons olive oil
• 1/8 teaspoon garlic powder
• 3/4 teaspoon salt
• 1 3/4 pounds Yukon potatoes
• 1/2 tablespoons fresh thyme leaves
• 1/4 cup shredded Parmesan cheese

Directions

1. Preheat the oven to 375F, and place a rack in the middle. Grease a standard 12-cup muffin pan with cooking spray, or brush it lightly with oil. In a small bowl, stir together the olive oil, garlic powder and salt, then set it aside.
2. Rinse the potatoes well and scrub the skins. Cut each potato into very thin rounds, between 1/8 and 1/16-inch thick. A mandoline works well for getting 1/16-inch thick slices.
3. To build the stacks, put 4 potato slices into the bottom of each muffin cup. Brush the tops lightly with the seasoned oil mixture using a silicone brush, then scatter on a little thyme. Add more potato slices in layers, brushing with oil and adding thyme as you go, until all the slices are used. The potato slices should come up to the top of each muffin cup.
4. Scatter half of the Parmesan evenly over the stacks.
5. Bake for 30 minutes. Take the pan out of the oven, add the remaining cheese over the potatoes, and return the pan to the oven for another 5 to 15 minutes, depending on how deeply browned and crisp you want them, for 35 to 45 minutes total.
6. Use a spoon to loosen and lift the potato stacks from the muffin pan, then move them to plates or a serving dish. Add more salt and pepper if you like, and serve right away while they’re hot and crisp.