Oven-baked potato towers

Ingredients for 4 servings:

• 8 large waxy potatoes
• 50 g butter
• 2 small thyme sprigs, fresh
• salt and pepper
• 1 clove(s) garlic clove(s), squeezed or finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Baked potatoes in a muffin tray

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) top and bottom heat. Grease the muffin tin. Peel and wash the potatoes, dry them slightly, and slice them thinly. Melt the butter and mix it in a bowl with the potato slices, butter, a little salt, pepper, thyme leaves, and garlic. Use your fingers to remove the potato slices from the bowl and stack them in the 12 holes in the muffin tin. They don’t have to be perfectly straight; a little rough is nice too. Place the tin on the oven rack in the middle of the oven and bake the potato towers for about 45 minutes, or a little longer, until they are cooked through and lightly browned. If they brown too quickly, loosely cover the tin with a piece of aluminum foil. Check the color before the end of the cooking time and brown a little more if necessary until crispy. Carefully remove from the tin and serve. If you like, you can decorate the towers with fleur de sel, freshly ground black pepper and a few thyme leaves.