Ingredients

The following ingredients have 4 Servings
  • 5-6 skinny Russet potatoes (about 5 cups sliced thin)
  • 3 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary chopped (plus more to sprinkle on tops)
  • 1 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup freshly grated Rosemary & Olive Oil Asiago Cheese (plus more for tops)
  • Sea salt

Instruction

  • Preheat oven to 375 degrees.
  • Peel and thinly slice potatoes. Melt butter with the olive oil then stir in rosemary, salt, pepper, and grated asiago cheese. Pour over potato slices and toss gently with your hands until all are evenly coated.
  • Lightly coat a 12 cup muffin pan with non-stick cooking spray. Divide and layer potato slices evenly among each muffin cup, completely filling to the tops. Discard any leftover liquid (butter/olive oil mixture). Sprinkle additional cheese and rosemary over each stack and add a pinch of sea salt. Bake for 40-50 minutes or until golden brown and crispy on the edges.
  • Allow to sit for five minutes before removing from the pan. Serve immediately.