Herb-roasted potato stacks are the perfect snack or side to serve guests at the holiday table. Serve with cranberry sauce. Ingredients:

• 1/2 cup unsalted butter
• 12-24 small thyme sprigs
• 2 tsp coarsely chopped thyme leaves
• 1 garlic clove, minced
• 1 1/2 lb small yukon gold potatoes
• 2 tsp salt
• Freshly ground black pepper to taste

Method:

1. Melt butter in saucepan over medium heat.
2. Brush muffin cups with butter. Place 1-2 small thyme sprigs, and 1/2 tsp melted butter at the bottom of each muffin cup.
3. Add chopped thyme and garlic to melted butter in saucepan. Stir over medium heat about 2 minutes. Remove from heat.
4. Slice potatoes into very thin slices. Pour herbed butter over potatoes, seasoning with salt and pepper to taste. Toss to coat.
5. Layer potato slices into muffin cups, pressing to make compact. Drizzle remaining butter in muffin cups.
6. Cover tightly with foil and bake until tender (about 35 minutes) in a 350F oven.