Wow! These were amazing! They were crunchy yet soft toward the center of each stack… Perfect in my book!
1/2 cup unsalted butter
12-24 small tender thyme springs plus 2 tablespoons coarsely chopped leaves
1 garlic clove, minced
1 3/4 pounds small waxy potatoes (I used Yukon Gold)
2 teaspoons kosher salt
Freshly ground black pepper
Any additional seasonings you may like; I used red pepper flakes, paprika, and Italian seasonings.
A standard 12 cup muffin pan
Preheat oven to 350. Melt butter in a small saucepan over medium heat. Brush muffin cups all over with butter.
Add chopped thyme, garlic, and any other seasonings you may desire to remaining butter in saucepan. Stir over medium low heat until fragrant; about 2 minutes. Remove from the heat.
Slice potatoes crosswise into very thin rounds placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.
Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasonings from bowl over.
Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes.
Increase heat to 425. Bake until tops and edges are golden and crispy, 25-30 minutes.
**Please note you can substitute the butter on the bottom of the muffin pan and use cooking spray.
You can also use olive oil to substitute the remaining butter.
I substituted these ingredients in the most recent batch I made and they were just as good!
Recipe adapted from http://www.bonappetit.com/recipe/mini-herbed-pommes-anna