Prep Time 15 mins
COOK Time 50 minutes
2 lb potatoes, about 4 medium 2-2.5" diameter potatoes 3 tbsp unsalted butter 1 tbsp olive oil 1 tbsp minced fresh herbs, such as rosemary, thyme, parsley, and/or chives 1 tsp kosher salt ½ tsp garlic powder sea salt, for garnish ground pepper, for garnish
⭐️ all potatoes work for this recipe (russet, red, gold, and even sweet potatoes!) - use your favorite ⭐️ keep the skins on for extra crispy edges ⭐️ use your (clean) hands to toss the potatoes and make sure each one is evenly coated
Slice the potatoes into ⅛″ thick coins using a chef’s knife or a mandoline slicer.
Whisk melted butter, olive oil, seasonings and fresh herbs in a large bowl.
Add the potatoes to the bowl, then toss until evenly coat. The best tool for doing so are your (clean) hands.
Stack 10-12 potato slices in each compartment of lightly misted muffin tin. Add additional slices as needed to use up all the potatoes.
Bake 50 minutes in a 375°F oven, until the potatoes are golden brown and edges are crispy.
Rest in then pan for five minutes, then remove using a spoon and garnish with more salt and pepper.