Crispy Parmesan Potato Stacks
Thinly sliced potatoes are tossed with garlic butter and parmesan, then stacked and roasted in a muffin tin until golden and crisp.
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.
Notes
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.