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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at danishcreamery.com.
Cooking tools:
- Mandoline
- Muffin tin
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Spoon
- Saucepan
- Baking sheet
- Oven
- Plate
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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