Crispy Potato Stacks

Ingredients:

• 165 g unsalted butter, melted
• 450 g Russet-Burbank potatoes
• 450 g sweet potato
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 1 clove of garlic, grated
• 1/4 tbsp. grated parmesan
• Special equipment: mandoline vegetable slicer

Preparation:

1. Preheat oven to 425°F (220°C). Lightly spray a 12-cup muffin tin with cooking spray and set aside. Melt the butter in the microwave or a small saucepan over medium heat. Set aside.
2. Using a mandoline, slice the potatoes and sweet potatoes into 1/4-inch-thick slices and place them in a bowl. Toss the slices with butter, herbs, garlic, 1.5 teaspoons of salt, and black pepper until evenly coated. Arrange the slices evenly in the prepared muffin pan, stacking them until they come about 1/4-inch above the top of the pan. Bake until the edges of the potatoes are golden and crisp, about 25 minutes.
3. Let cool for 5 minutes, then run a small spatula or butter knife around the edge of each stack to loosen them from the pan. Transfer to a serving platter, sprinkle with Parmesan cheese, and serve immediately.