Description

These crispy and golden Parmesan Potato Stacks are thinly sliced potatoes layered with butter, garlic, and Parmesan cheese, then baked to perfection in a muffin tin. They’re the perfect side dish for any meal or an impressive appetizer for gatherings.

Ingredients

Units Scale

3 large russet potatoes (peeled)
3 tablespoons unsalted butter (melted)
2 tablespoons olive oil
3 cloves garlic (minced)
1 teaspoon dried thyme (or fresh, finely chopped)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
3/4 cup grated Parmesan cheese
Optional garnish: fresh parsley, chives, or additional Parmesan

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Instructions

Prep the Potatoes: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or a little olive oil. Thinly slice the potatoes into rounds using a sharp knife or a mandoline.
Mix the Seasoning: In a large bowl, mix melted butter, olive oil, minced garlic, thyme, salt, and pepper.
Coat the Potatoes: Add the sliced potatoes to the bowl and toss until evenly coated in the butter mixture.
Layer the Stacks: Stack the potato slices in the muffin tin cups, layering them evenly. Sprinkle Parmesan cheese between layers and on top of each stack.
Bake: Bake in the preheated oven for 50–60 minutes, or until the edges are crispy and the potatoes are tender.
Garnish and Serve: Allow the stacks to cool for 5 minutes before removing them from the tin. Garnish with fresh parsley, chives, or extra Parmesan, if desired. Serve warm and enjoy!

Notes

Use a mandoline slicer for evenly thin potato slices for even cooking.
For extra flavor, sprinkle a pinch of paprika or smoked paprika over the stacks before baking.