Description
Golden Herbed Parmesan Potato Stacks are crispy-on-the-outside, tender-on-the-inside mini potato stacks layered with garlic, herbs, and Parmesan cheese, baked to golden perfection in a muffin tin.
Ingredients
- 2 lb Yukon Gold or Russet potatoes, thinly sliced
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 3/4 cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
- In a large bowl, combine melted butter, olive oil, garlic powder, thyme, rosemary, paprika, salt, and pepper.
- Add sliced potatoes and toss until evenly coated.
- Stack potato slices vertically or in small piles and place them into the muffin cups.
- Sprinkle Parmesan cheese evenly over each potato stack.
- Cover loosely with foil and bake for 30 minutes.
- Remove foil and continue baking for 20–25 minutes until golden and crispy on top.
- Remove from oven and let cool slightly. Garnish with fresh parsley if desired.
- Serve warm.
Notes
- Use a mandoline for evenly sliced potatoes.
- Add shredded mozzarella for a cheesier version.
- These stacks reheat well in the oven or air fryer.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American