Garlic Herb Muffin Pan Potato Galettes

 

Ingredients:

• Cooking spray
• 4 large Russet potatoes (about 2 pounds), peeled and thinly sliced (about 1/16-inch thick)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon fine sea salt
• Freshly ground black pepper to taste
• Thyme and rosemary sprigs, for garnish

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 12-cup muffin tin with cooking spray.
2. In a large bowl, combine the potatoes, melted butter, olive oil, garlic, thyme, rosemary, salt, and pepper. Toss to coat.
3. Layer the potato slices in the prepared muffin tin, filling each cup to the top. Drizzle with any remaining butter/oil mixture.
4. Bake for 45-50 minutes, or until the tops are golden brown and the centers are tender. Rotate the pan halfway through baking.
5. Let cool in the pan for 5 minutes before carefully removing to a serving platter. Garnish with fresh herb sprigs and serve.

Notes:

• If using large Russet potatoes, it is highly recommended that you peel them, as the skins can be thick and unappetizing.
• To make ahead, bake the potato galettes for 25-30 minutes, or until you can just pierce them with a paring knife. Let cool completely, then cover and refrigerate for up to 3 days.
• To reheat, bake the potato galettes at 350 degrees F (175 degrees C) for 15-20 minutes, or until heated through.

Enjoy!