These crispy parmesan potato stacks are a wonderful way to prepare a potato side dish. Thin slices of potato are seasoned with garlic butter, parmesan, and thyme, then baked in a muffin tin until the edges are crisp and the insides are tender.
This recipe comes together in under an hour with just a few common ingredients. Using a muffin tin helps create individual portions that look neat and cook evenly, making them a great addition to any weeknight dinner or special meal.
Why You’ll Love Crispy Parmesan Potato Stacks
- Using a muffin tin molds the potato slices into neat, individual stacks that cook evenly.
- Slicing the potatoes very thinly is key to getting crispy edges and a tender interior in a short amount of time.
- The parmesan cheese melts and crisps up on the outside of the stacks, creating a savory, golden-brown crust.
Crispy Parmesan Potato Stacks Ingredients
- Potatoes: Russet or Yukon Gold potatoes work best because their starchy texture helps them hold their shape while becoming tender.
- Parmesan: Freshly grated parmesan melts better and has a richer flavor than pre-shredded types, which often contain anti-caking agents.
- Butter: We use salted butter, but you can use unsalted. If you do, increase the added salt to 1/2 teaspoon.
- Herbs: Fresh thyme adds an earthy flavor, but you could also use finely chopped fresh rosemary or 1 teaspoon of dried Italian seasoning.
Exact quantities are in the recipe card below.
How to Make Crispy Parmesan Potato Stacks
Step 1: Prepare Ingredients
First, preheat your oven to 400°F (200°C) and grease a muffin tin. While the oven heats, gently melt the butter with the minced garlic in a small pot. Then, peel your potatoes and slice them into very thin rounds.
Step 2: Season the Potatoes
Place the sliced potatoes in a large bowl. Pour the warm garlic butter over them, then add the parmesan cheese, thyme leaves, salt, and pepper. Use your hands to gently toss everything together until each slice is well coated.
Step 3: Stack and Bake
Arrange the seasoned potato slices into stacks, fitting them into the prepared muffin tin cups. Top the stacks with any leftover cheese and butter from the bowl. Bake for about 40 minutes until the tops are golden and the potatoes are fully cooked. Let them cool for a few minutes before serving.
Storage Tips for Crispy Parmesan Potato Stacks
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for 5-10 minutes until warmed through and crisp again. We do not recommend freezing this dish as it can alter the texture of the potatoes.
Expert Tips for Crispy Parmesan Potato Stacks
- Slicing the potatoes uniformly thin is important for even cooking and achieving crispy edges.
- If you don’t have fresh thyme, you can substitute it with 1 teaspoon of dried thyme or rosemary.
- For extra cheesy stacks, you can add a little more parmesan on top during the last 5 minutes of baking.
- Letting the stacks rest in the tin for a few minutes helps them set so they don’t fall apart when you remove them.
What to Serve with Crispy Parmesan Potato Stacks?
These potato stacks are a great side for roasted chicken, steak, or a hearty pork chop.
Crispy Parmesan Potato Stacks Recipe FAQs
Can I make these without a muffin tin?
Yes, you can build free-form stacks on a parchment-lined baking sheet. They may spread out a bit more and not hold their shape as neatly, but they will still be delicious.
Do I have to peel the potatoes?
Peeling is recommended for the most uniform texture, but you can leave the skins on if you prefer. Just be sure to scrub the potatoes well before slicing.
Is a mandoline necessary for slicing?
A mandoline is very helpful for getting consistently thin slices quickly, which ensures even cooking. However, you can achieve similar results with a sharp knife and a steady hand.
Crispy Parmesan Potato Stacks
Ingredients
- 2 large potatoes Russet or Yukon Gold, about 1 lb / 450g
- 4 tbsp salted butter 1/2 stick or 57g
- 1 clove garlic minced
- 1/4 cup grated Parmesan cheese about 1 oz / 28g
- 1 tbsp fresh thyme leaves
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Generously grease 8 cups of a standard muffin tin with oil or nonstick spray.
- In a small saucepan over low heat, melt the butter with the minced garlic. Keep the heat low to avoid browning the garlic.
- While the butter melts, peel the potatoes. Slice them into very thin rounds, about 1/8-inch (3mm) thick. A mandoline works well for this. Place the slices in a large bowl.
- Pour the melted garlic butter over the potato slices. Add the grated parmesan, fresh thyme, salt, and pepper.
- Toss everything together with your hands until the potato slices are evenly coated.
- Arrange the coated potato slices into stacks and place them into the prepared muffin tin cups. Pack them in snugly.
- Spoon any remaining parmesan and butter mixture from the bottom of the bowl over the tops of the stacks.
- Bake for 35-40 minutes, or until the edges are golden brown and crisp, and a knife inserted into the center of a stack meets no resistance.
- Let the stacks cool in the muffin tin for about 5 minutes before carefully running a small knife or spatula around the edges to loosen and serve.
