Crispy Parmesan Potato Stacks
These crispy potato stacks are a fun twist on traditional potato dishes and make a perfect side dish for your holiday menu.
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
- Preheat oven to 375°F. Grease the interior of a 12-cup muffin pan with cooking oil spray.
- 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.
- 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.
- 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.
- 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.
- 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.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Serving: 1stack, Calories: 63kcal, Carbohydrates: 6g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Sodium: 18mg, Fiber: 1g, Sugar: 1g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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