These crispy parmesan potato stacks are buttery, cheesy, and irresistibly golden! Made in a muffin tin for easy portions, they’re a delicious and elegant side dish perfect for any meal.
Ingredients:
- 3 large russet potatoes, thinly sliced
- 4 tbsp unsalted butter, melted
- 3 tbsp grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and pepper to taste
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with butter or cooking spray.
- Prepare the Potatoes: Use a mandoline or sharp knife to slice the potatoes thinly (about ⅛ inch thick). Place the slices in a large bowl.
- Season the Potatoes: Add melted butter, parmesan cheese, garlic powder, thyme, salt, and pepper to the bowl. Toss the potatoes until evenly coated.
- Assemble Stacks: Layer the potato slices into each muffin cup, stacking them neatly until slightly overfilled (they will shrink as they bake).
- Bake: Place the muffin tin in the oven and bake for 50-55 minutes, or until the edges are crispy and golden brown, and the centers are tender.
- Serve: Let the stacks cool for 5 minutes before carefully removing them with a fork or small spatula. Serve hot as a side dish or appetizer.
Crispy on the edges, tender inside, and packed with cheesy goodness, these potato stacks are a guaranteed hit!
Nutrition (Per Potato Stack):
- Calories: 110 kcal
- Carbohydrates: 15g
- Protein: 2g
- Fat: 5g
- Saturated Fat: 3g
- Sodium: 90mg
- Fiber: 2g
Leave a Comment