Despite its elegance, this delicious side dish is simple and quick to prepare. With its crispy edges, herby butter, and easy portioning, this will surely become your new autumn staple.
Recipe courtesy of Food Network Kitchen
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Total:
55 min
Active:
25 min
Yield:
12 servings
Level:
Easy
Total:
55 min
Active:
25 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a mandoline

Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.

Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes. 

Let cool 5 minutes, then run a butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately. 

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