Saffron Garlic Potato Stacks

For an elegant potato side dish, perfect for the holidays or just elevating your potato dish, try our Saffron Garlic Potato Stacks. Potatoes sliced very thin mixed with saffron & herb butter. 

Ingredients:

For the butter-
1/2 cup butter, melted
1 pinch Lemonfair Saffron, ground with mortar & pestle
1 teaspoon Lemonfair Spanish Roja Garlic Powder
2 teaspoons thyme, stems removed
Salt & Pepper

Potatoes-
5 pounds Yukon potatoes
1/2 cup grated parmesan
Oil for muffin tin

Preheat oven to 375 degrees farenheight. Brush the muffin tin with oil.

Whisk together melted butter, saffron, garlic powder, and thyme. Let sit while prepping the potatoes. This helps the saffron bloom, bringing out its color and flavor.

Slice the potatoes very thin. In a large mixing bowl, add potatoes, then pour butter mixture over and mix until all potatoes are evenly coated.

In the muffin tin, stack the potatoes high (they will settle during cooking). Halfway through each stack, add a layer of Parmesan. Then, on top of each stack, add another layer of Parmesan.

Cover with foil and bake for 25 minutes until the potatoes are tender all the way through. Remove foil and increase heat to 425. Bake for 10-15 minutes more, until golden brown and edges are crispy. 

Top with sprigs of thyme, if desired, and serve.