Herb and Mustard Potato Stacks

Instructions

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

2. In a large bowl, whisk the olive oil, vinegar, mustard, parsley, thyme, and Parmesan until well blended. Add salt and pepper.

3. Place two potato slices in each muffin cup, slightly overlapping. Brush with oil mixture. Repeat with two more slices. Continue layering until all the potatoes and mixture are used.

4. Bake the stacks for 30 minutes. Remove from the oven and press the potatoes down lightly. Continue baking until the potatoes are tender and golden, 20 to 25 minutes more.

5. Cool in the pan for 5 minutes. Run a knife around the edges of each cup to release the stacks. Invert onto a plate.

6. Serve the stacks warm, sprinkled with more Parmesan, parsley, and sea salt. Drizzle with olive oil, if desired.