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FOR YOUR TABLE

Herb and Mustard Potato Stacks

Try this recipe from Half Baked Harvest Every Day by Tieghan Gerard (Item 1646824, 3/29).
It will be available in most Costco warehouses.

  • 1⁄4 cup extra virgin olive oil, plus more for greasing
  • 1 Tbsp apple cider or Champagne vinegar
  • 1 Tbsp Dijon or whole-grain mustard
  • 1⁄4 cup chopped fresh oregano, plus more for serving
  • 2 Tbsp fresh thyme leaves
  • 1 garlic clove, finely chopped or grated
  • 1⁄4 cup grated Parmesan cheese, plus more for serving
  • Fine pink Himalayan salt and freshly ground pepper
  • 4 medium russet or Idaho potatoes, cut into 1⁄8-inch-thick rounds

    Preheat the oven to 400 F. Lightly grease a 12-cup muffin tin.

    In a large bowl, stir together the olive oil, vinegar, mustard, oregano, thyme, garlic, Parmesan and a large pinch each of salt and pepper. Add the potatoes and toss to coat well.

    Place the potatoes in the muffin cups, dividing evenly and stacking them up to the top. Cover the muffin tin loosely with foil and place it on a baking sheet. Bake for 30 minutes. Remove the foil and continue cooking until the potatoes are tender and golden, 20 to 25 minutes more.

    Gently run a butter knife around the edge of each cup to release the stacks from the pan. Sprinkle with more Parmesan, oregano and salt. Serve immediately. Makes 6 servings.