Muffin Cup Potatoes

These are very tasty, and the kitchen smells so good while you’re prepping the potatoes and during their hour-long sojourn in the oven. They go well with any meal, but especially with poultry or meat. If you have fresh thyme, use it, but if you don’t, dried thyme will work as well.

I use small Yukon Gold potatoes.

Ingredients

• BUTTER, 3 tablespoons, melted
• PARMESAN CHEESE, 2 tablespoons, grated
• GARLIC POWDER, 1 teaspoon
• THYME LEAVES, 1 teaspoon
• BLACK PEPPER, freshly ground
• SALT, several pinches
• POTATOES, 4-6 small, sliced thin

Directions

1. Preheat oven to 350°F.
2. Butter a 12-cup muffin tin and set it aside.
3. Cut potatoes into thin slices. Put into a large bowl, then add the melted butter, Parmesan cheese, and spices. Toss to coat the potatoes evenly.
4. Layer the potatoes into stacks and place into the muffin cups. Sprinkle with more salt (Kosher this time) and pepper to taste.
5. Bake for 60 minutes or until the edges are golden brown and the center is tender.
6. Take them out of the oven and let them sit for about 5-minutes.
7. Garnish with extra Parmesan cheese and thyme.