Crispy Parmesan Potato Stacks Recipe

Introduction

These Crispy Parmesan Potato Stacks are a delightful way to enjoy golden, thinly sliced potatoes with a flavorful twist. Perfectly crispy on the outside and tender inside, they make an elegant side dish for any meal.

Ingredients

• 1 ¼ lb gold potatoes (approx 6-7 potatoes), thinly sliced to 1/16 inch thickness
• 3 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 2 tbsp grated parmesan cheese

Instructions

1. Step 1: Preheat your oven to 375°F. Lightly grease the interior of a 12-cup muffin pan with cooking oil spray to prevent sticking.
2. Step 2: In a large bowl, combine the potato slices, olive oil, garlic powder, dried thyme, and parmesan cheese. Stir gently to coat all slices evenly, separating them so the seasoning covers every piece.
3. Step 3: Stack the coated potato slices into each muffin cup until they reach the top. Start by placing the wider slices at the bottom and layering smaller slices on top to build even stacks. You should have enough slices to fill all 12 cups.
4. Step 4: Bake in the preheated oven for 50 to 60 minutes, or until the tops and edges are golden and crispy. For extra flavor, sprinkle a bit more parmesan on top during the last 5 minutes of baking.
5. Step 5: Remove the muffin pan from the oven. If any stacks have shifted, carefully slide them back to the center while still hot. Allow the stacks to cool for 5 to 10 minutes in the pan to crisp up further and stabilize for easy removal.
6. Step 6: Optionally, garnish with fresh thyme leaves and a pinch of sea salt and black pepper. Serve these potato stacks warm and crispy for the best texture and flavor.

Tips & Variations

• Use a mandoline slicer for uniform potato slices which ensures even cooking and crispiness.
• Substitute dried thyme with rosemary or oregano for a different herbal note.
• Add a sprinkle of smoked paprika with the seasoning for a subtle smoky flavor.
• For a richer taste, mix some shredded mozzarella with the parmesan before layering.

Storage

Store leftover potato stacks in an airtight container in the refrigerator for up to 3 days. To reheat and retain crispiness, warm them in an oven at 350°F for about 10 minutes rather than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Yukon Gold potatoes are preferred for their buttery flavor and texture, but you can also use red potatoes or russets. Just make sure to slice them thinly and evenly.

How can I make sure the potato stacks come out crispy?

Thin, uniform slices and allowing the stacks to cool in the pan after baking help them crisp up. Also, using enough olive oil and baking at the correct temperature ensures a crunchy exterior.

Crispy Parmesan Potato Stacks Recipe

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★★★★★

4.4 from 105 reviews

These Crispy Parmesan Potato Stacks are a deliciously elegant side dish featuring thinly sliced gold potatoes layered and baked to crispy perfection with olive oil, garlic, thyme, and parmesan cheese. Baked in a muffin pan, these stacks offer a delightful combination of tender potato interiors and crispy golden edges, perfect for complementing any meal or serving as a sophisticated appetizer.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 potato stacks 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Potatoes and Seasoning

• 1 ¼ lb gold potatoes (approx 6–7 potatoes), thinly sliced to 1/16 inch thickness
• 3 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 2 tbsp grated parmesan cheese

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease the interior of a 12-cup muffin pan with cooking oil spray to prevent sticking.
2. Coat Potato Slices: In a large bowl, combine the thinly sliced potatoes with olive oil, garlic powder, dried thyme, and grated parmesan cheese. Gently toss and separate the slices so each piece is evenly coated with the oil and seasonings.
3. Stack the Potatoes: Begin stacking the potato slices vertically into each muffin cup, starting with the wider slices at the bottom and layering smaller slices on top until each mold is filled to the top. This will create tall potato stacks in all 12 molds.
4. Bake the Stacks: Place the muffin pan in the oven and bake for 50-60 minutes. Bake until the tops and edges of the potato stacks turn golden brown and crispy. For extra flavor and crispiness, sprinkle additional parmesan cheese on top during the last 5 minutes of baking.
5. Cool and Stabilize: Remove the pan from the oven carefully. If any stacks have shifted off center, gently push them back to the middle of their cups while still hot. Allow the stacks to rest in the muffin pan for 5-10 minutes; this cooling period helps the stacks crisp further and stabilizes them for easy removal.
6. Garnish and Serve: Optionally garnish the stacks with fresh thyme leaves, sea salt, and freshly ground black pepper. Serve warm to enjoy the full crispy texture and rich parmesan flavor.

Notes

• Be sure to slice the potatoes uniformly thin (1/16 inch) to ensure even baking and crispiness.
• Using a mandoline slicer can simplify achieving consistent thin slices.
• For a stronger garlic flavor, fresh minced garlic can be used instead of garlic powder.
• These stacks can be prepared a few hours ahead; reheat in the oven to restore crispiness.
• Use a non-stick or well-greased muffin pan to prevent sticking.
• Adjust herbs according to preference; rosemary or parsley are good alternatives to thyme.

Keywords: crispy potato stacks, parmesan potatoes, baked potato side dish, potato recipe, vegetarian side dish, baked parmesan potatoes