Preheat the oven to 375°F/190°C.
Coat a 12-cup muffin pan (or 24-cup mini pan) with butter or cooking spray. Melt butter in a large bowl and add oil, chopped herbs, and salt and pepper. Mix and set aside.
Fill a large bowl with cold water, peel potatoes and add them to water. When finished peeling, drain water and dry potatoes before slicing. Using a mandoline, slice each potato 1/16” (1.5mm) or thinner and add slices to the butter-herb mixture. Coat all of the potatoes evenly with the butter-herb mixture.
Place one potato slice in the bottom of each muffin cup and top with one sage leaf. Divide the remaining potato slices between all cups filling to the top. (Note: Discard the round ends or bake them separately on a parchment-lined baking sheet.) Bake for 45-60 minutes till tender. Remove from oven and let stacks sit for 3-5 minutes. Carefully remove with a small spoon or spatula. Gently turn the stacks over to expose the sage leaf.
Garnish with a few thyme leaves, salt and serve immediately.
Preheat the oven to 375°F/190°C.
Coat a 12-cup muffin pan (or 24-cup mini pan) with butter or cooking spray. Melt butter in a large bowl and add oil, chopped herbs, and salt and pepper. Mix and set aside.
Fill a large bowl with cold water, peel potatoes and add them to water. When finished peeling, drain water and dry potatoes before slicing. Using a mandoline, slice each potato 1/16” (1.5mm) or thinner and add slices to the butter-herb mixture. Coat all of the potatoes evenly with the butter-herb mixture.
Place one potato slice in the bottom of each muffin cup and top with one sage leaf. Divide the remaining potato slices between all cups filling to the top. (Note: Discard the round ends or bake them separately on a parchment-lined baking sheet.) Bake for 45-60 minutes till tender. Remove from oven and let stacks sit for 3-5 minutes. Carefully remove with a small spoon or spatula. Gently turn the stacks over to expose the sage leaf.
Garnish with a few thyme leaves, salt and serve immediately.
