Description
These potato stacks are crispy on the outside, tender on the inside, and packed with savory flavor. Perfect for a side dish or a fun twist on traditional roasted potatoes, they are easy to make and sure to impress at any meal or gathering.
Ingredients
Units
Scale
- 4 large russet potatoes, peeled and thinly sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary or thyme
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or cooking spray.
- Prepare the Potatoes:
- Peel and thinly slice the potatoes (about 1/8-inch thick).
- In a large bowl, toss the potato slices with olive oil, garlic powder, rosemary or thyme, paprika, salt, and pepper until evenly coated.
- Assemble the Potato Stacks:
- Begin stacking the potato slices in the muffin tin, layering them like a stack of cards.
- Once you have stacked them high (about 5–6 slices per muffin cup), sprinkle a bit of grated Parmesan cheese on top of each stack.
- Bake:
- Cover the muffin tin with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 15–20 minutes, or until the potatoes are golden brown and crispy on top.
- Serve:
- Remove the potato stacks from the muffin tin and transfer them to a serving platter.
- Garnish with fresh parsley and serve immediately.
Notes
- For extra crispiness, you can add a bit of breadcrumbs on top of the potatoes before baking.
- Feel free to experiment with different herbs like thyme, oregano, or sage for varied flavors.
- These stacks also work well with a drizzle of sour cream or a sprinkle of grated cheddar cheese after baking.
Nutrition
- Serving Size: 1 potato stack
- Calories: 150
- Sugar: 5g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 2mg