Summary

Ingredients

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

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Instructions

1. Preheat the oven to top and bottom heat 180 degrees. Grease the muffin pan.
2. Peel the potatoes, wash them, dry them a little and cut into thin slices.
3. Melt the butter and mix in a bowl with the potato slices, the butter, a little salt, pepper, the thyme leaves and the garlic.
4. Take the potato slices out of the bowl with your fingers and stack them in the 12 recesses of the muffin tin. It doesn`t have to be straight as a pin, a little rough is pretty too.
5. Place the pan on the grid 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 a little browned. If the browning goes too quickly, loosely cover the pan with a piece of aluminum foil, checking whether the color is good before the end of the cooking time, if necessary browning it a bit and bake until crispy.
6. Carefully remove from the mold and serve.
7. If you like, you can decorate the turrets with fleur de sel, freshly ground black pepper and a few thyme leaves.