Herb and Mustard Potato Stacks

                Make these lovely mini-layered potatoes stacked high with the warmth of mustard and freshness of herbs.
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                Categories: vegetarian side dish

                Ingredients

                • 1/4 cup extra-virgin olive oil, plus more for greasing
                • 1 tablespoon apple cider or champagne vinegar
                • 1 tablespoon Dijon or whole-grain mustard
                • 1/4 cup chopped fresh parsley, plus more for serving
                • 1/4 cup fresh thyme leaves
                • 3 garlic cloves, thinly chopped
                • 3/4 cup grated Parmesan cheese, plus more for serving
                • 1 teaspoon fine sea salt
                • 1/2 teaspoon ground pepper
                • 4 medium russet or Idaho potatoes, sliced into 1/16-inch-thick rounds
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                Instructions

                1. Preheat oven to 400°F. Lightly grease a 12-cup muffin tin.
                2. In a large bowl, whisk the olive oil, vinegar, mustard, parsley, thyme, and Parmesan until well blended. Add salt and pepper.
                3. Place two potato slices in each muffin cup, slightly overlapping. Brush with oil mixture. Repeat with two more slices. Continue layering until all the potatoes and mixture are used.
                4. Bake the stacks for 30 minutes. Remove from the oven and press the potatoes down lightly. Continue baking until the potatoes are tender and golden, 20 to 25 minutes more.
                5. Cool in the pan for 5 minutes. Run a knife around the edges of each cup to release the stacks. Invert onto a plate.
                6. Serve the stacks warm, sprinkled with more Parmesan, parsley, and sea salt. Drizzle with olive oil, if desired.