This Parmesan Potato Stacks Recipe Is A Crowd Pleaser


Crispy baked potato stacks with Parmesan and garlic! So easy to make in a muffin tin. These crispy Parmesan potato stacks are a fun twist on your standard baked potato, and they’re surprisingly easy to make.

These crispy Parmesan potato stacks are a fun twist on your standard baked potato, and they’re surprisingly easy to make. The edges of the potatoes get nice and crispy when baking in the oven. The top and bottom layer of potatoes do as well. The center of the potatoes are soft and creamy. If you take a bite of the whole stack, you’ll get both the crispy and creamy all in one bite.

INGREDIENTS
  • 1 ¼ lb gold potatoes (approx 6-7 potatoes) thinly sliced to 1/16 inch thickness
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 2 tbsp grated parmesan cheese
INSTRUCTIONS
  1. Preheat oven to 375°F. Grease the interior of a 12-cup muffin pan with cooking oil spray.
  2. Add all ingredients to a large bowl. Stir potatoes until they are evenly covered in oil, herbs, and cheese. You will need to separate the slices so that they all get coated.
  3. Stack potato slices into each muffin mold until they reach the top. You should have enough to fill all 12 molds. I start with the wider slices at the bottom and then smaller slices on top.
  4. Bake for about 50-60 minutes or until the tops and edges are crispy. If desired, sprinkle a little more parmesan cheese on top before the last 5 minutes of baking.
  5. Once finished cooking, remove muffin pan from oven. If any of your stacks have slid off-center, slide them back to the middle while the potatoes are hot and still in the muffin pan. Let the stacks cool for about 5-10 minutes in the muffin pan. This will let the potatoes crisp up further and will also stabilize the stacks so that you can easily remove them in one piece from the pan.
  6. If desired, garnish with fresh thyme and a sprinkling of sea salt and black pepper. Serve while potatoes are warm and still crispy.
  • NOTES
I recommend using a  mandoline slicer*  to quickly and evenly slice the potatoes.
I used gold potatoes because they are smaller and the slices fit within the muffin pan molds.
Make sure to bake the potatoes in a muffin pan, which prevents the stacks from sliding and falling over when they bake.
Let the potatoes cool in the muffin pan which will stabilize the stacks so that they will not fall apart.
I don't recommend prepping this dish ahead of time. Sliced potatoes will start to turn gray if not cooked right away.

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