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Parve
Easy
12 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
These thinly sliced, seasoned potatoes in muffin cups make an easy, delicious, and pretty side dish.
Yield: 12 muffin cups
4 large potatoes
5 tablespoons Gefen Olive Oil
5 cloves garlic, finely chopped or 5 cubes Gefen Frozen Garlic
1 teaspoon dried thyme
1 and 1/2 teaspoons Haddar Kosher Salt
1/2 teaspoon black pepper
thyme sprigs for garnish (optional)
parsley leaves for garnish (optional)
Preheat oven to 375 degrees Fahrenheit. Spray a 12-cup muffin pan with cooking spray.
Slice potatoes in thin slices with a knife or use a mandolin for evenly cut slices. Place potatoes in a large bowl.
In a measuring cup or glass, combine oil, garlic, thyme, salt, and black pepper.
Pour mixture over potatoes and mix until potatoes are covered in seasoning.
Place potatoes in muffin pan, filling each cup. Sprinkle any leftover seasoning onto potatoes.
Bake for 50–60 minutes, or until tops are golden. If you like a crunchier texture, leave for longer. Remove from oven and let cool for five minutes. Carefully remove from pan and plate. Garnish with parsley or thyme sprigs, if desired.
Prep by Chumy Berger
Styling and photography by Chay Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
The Voice is a popular community magazine servicing Lakewood, Jackson, Toms River, Manchester and Howell. Entertaining, informative, relevant and high quality content is enjoyed by tens of thousands every week.
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