Description
These Herbed Parmesan Potato Stacks are crispy on the edges, tender in the center, and packed with savory garlic, herbs, and nutty Parmesan cheese. Thinly sliced potatoes are layered and baked in a muffin tin for perfectly portioned stacks that look elegant but are surprisingly easy.
Ingredients
Scale
For the Potato Stacks
- 2 lbs Yukon Gold or russet potatoes, thinly sliced
- 3 tbsp olive oil or melted butter
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
- ¾ cup grated Parmesan cheese
Optional Add-Ins
- Paprika or smoked paprika
- Red pepper flakes
- Fresh parsley for garnish
Instructions
1. Prep
- Preheat oven to 375°F (190°C).
- Grease a 12-cup muffin tin generously.
2. Season the Potatoes
- In a large bowl, toss sliced potatoes with olive oil, garlic, salt, pepper, thyme, and rosemary.
- Sprinkle in Parmesan and toss gently to coat.
3. Assemble the Stacks
- Layer potato slices vertically or slightly fanned into each muffin cup.
- Press down lightly so stacks are compact.
4. Bake
- Cover loosely with foil and bake 35 minutes.
- Remove foil and bake 20–25 minutes more, until golden and crisp on top.
5. Serve
- Cool 5 minutes, then carefully lift stacks out.
- Garnish with parsley and extra Parmesan if desired.
Notes
- Use a mandoline for even slicing and best texture.
- Yukon Golds give creamier centers; russets crisp more.
- For extra crunch, sprinkle additional Parmesan halfway through baking.
- Prep Time: PT15M
- Cook Time: PT1H00M
- Category: Side Dish
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg