Parmesan Potato Stacks are a delightful side dish that transforms simple potatoes into elegant, crispy, and cheesy towers of flavor. Each bite offers a perfect blend of buttery softness and crunchy edges, accented by the savory goodness of Parmesan and herbs.Whether served alongside roasted meats or as a tasty appetizer, these potato stacks are sure to impress at any meal!
Ingredients:
- 3 large Russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter, melted
- 1/3 cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh thyme or parsley for garnish (optional)
Instructions:
- Prep the potatoes: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or non-stick spray. Thinly slice the peeled potatoes using a mandolin or a sharp knife.
- Season the potatoes: In a large bowl, toss the potato slices with melted butter, grated Parmesan, garlic powder, dried thyme, salt, and pepper. Make sure each slice is evenly coated.
- Stack and bake: Arrange the potato slices in stacks and place them into the prepared muffin tin. Fill each cup with the potato slices until they are slightly above the edge.
- Bake: Place the muffin tin in the oven and bake for 45-55 minutes, or until the edges are golden and crispy, and the potatoes are tender.
- Garnish and serve: Remove the muffin tin from the oven and let the stacks cool for a few minutes. Use a spoon to carefully lift each stack out of the tin. Garnish with fresh thyme or parsley if desired.
