Danish Creamery : Crispy Potato Stacks with Herb Butter
Use a mandoline or a sharp knife to cut potatoes into very thin slices, about ⅛-inch to 16-inch thick. Place in a large bowl.
Ingredients
- 2 ½ pounds russet potatoes, scrubbed (about 6)
- 10 Tablespoons Danish Creamery Butter , melted
- 2 Tablespoons finely chopped fresh parsley
- 1 Tablespoon finely chopped fresh oregano leaves
- 1 Tablespoon finely chopped fresh thyme leaves
- 1 garlic clove, minced and smashed into a paste
- Kosher salt
- freshly ground black pepper
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