Crispy Potato Stacks with Feta

2 servings

⅔ medium Idaho or Russet Potatoes, cut into 1/8 inch thick slices

⅕ cup unsalted butter

⅓ tsp dried oregano

⅕ tsp dried thyme

⅕ tsp salt

⅕ tsp pepper

1 garlic cloves, pressed or minced

2 oz crumbled feta cheese

2 small rounds of parchment paper to fit over each muffin cup

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Preheat the oven to 375°F (190C). Oil 12 muffin cups with olive oil and set aside. *You can also add a small strip of parchment paper that overhangs the side of each muffin cup to make removing these from the muffin tin easier; refer to photos in the blog post*
Cut the potatoes into thin slices, about 1/8 inch thick slices and add them to a bowl.
Melt the butter and to it add salt, pepper, dried oregano, dried thyme and pressed garlic. Add the sliced potatoes to the melted butter mixture and gently toss coat the potato slices.
To assemble the stacks in the muffin cups, layer 4 slices of potatoes, 1 tbsp or so of feta crumbles and then repeat until the muffin cup is full to the top. If you have any leftover feta crumbles, add just a few to the top of each stack. Repeat with the remaining potatoes and fill all 12 muffin cups. Drizzle any remaining melted butter mixture over the tops of all the potato stacks.
Cover the potato stacks lightly with small rounds of parchment paper that fit just over each muffin cup and bake for 45-50 minutes, until golden brown, tender on the inside and crispy on the outside.
Garnish with fresh parsley and serve.