Garlic & Herb Potato Stacks
Garlic & Herb Potato Stacks
Ingredients
For the Garlic Herb Sauce
- 1/2 cup olive oil
- 4 garlic, cloves, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup Parmesan cheese, finely grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Potato Stacks
- 2 pounds yellow potatoes, thinly sliced (about 1/8-inch thick)
For Garnish
- 1/4 cup Parmesan cheese, finely grated
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin.
⏱️ 5 min•🌡️ 375
- 2
In a small bowl, whisk together the olive oil, minced garlic, dried parsley, dried oregano, dried thyme, 1/2 cup of finely grated Parmesan cheese, salt, and freshly ground black pepper until well combined. This is your garlic herb sauce.
⏱️ 5 min - 3
Wash the yellow potatoes thoroughly. Using a mandoline slicer or a very sharp knife, thinly slice the potatoes into uniform rounds, approximately 1/8-inch thick.
⏱️ 15 min - 4
Place the thinly sliced potatoes into a large mixing bowl. Pour the prepared garlic herb sauce over the potatoes. Toss gently with your hands or a spatula until all the potato slices are evenly coated with the green sauce.
⏱️ 5 min
- 5
Take individual potato slices and layer them vertically into each cup of the prepared muffin tin, creating tall, compact stacks. Ensure each stack is tightly packed.
⏱️ 10 min
- 6
Cover the muffin tin tightly with aluminum foil. Bake in the preheated oven for 35 minutes.
⏱️ 35 min•🌡️ 375
- 7
Remove the aluminum foil. Continue baking for another 20 minutes, or until the potato stacks are golden brown, tender in the center, and have crispy edges.
⏱️ 20 min•🌡️ 375 - 8
Carefully remove the potato stacks from the muffin tin (a small offset spatula can help). Garnish with the remaining 1/4 cup of finely grated Parmesan cheese and freshly chopped chives. Serve immediately as a delicious side dish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic & Herb Potato Stacks
Ingredients
For the Garlic Herb Sauce
- 1/2 cup olive oil
- 4 garlic, cloves, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup Parmesan cheese, finely grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Potato Stacks
- 2 pounds yellow potatoes, thinly sliced (about 1/8-inch thick)
For Garnish
- 1/4 cup Parmesan cheese, finely grated
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin.
⏱️ 5 min•🌡️ 375 - 2
In a small bowl, whisk together the olive oil, minced garlic, dried parsley, dried oregano, dried thyme, 1/2 cup of finely grated Parmesan cheese, salt, and freshly ground black pepper until well combined. This is your garlic herb sauce.
⏱️ 5 min - 3
Wash the yellow potatoes thoroughly. Using a mandoline slicer or a very sharp knife, thinly slice the potatoes into uniform rounds, approximately 1/8-inch thick.
⏱️ 15 min - 4
Place the thinly sliced potatoes into a large mixing bowl. Pour the prepared garlic herb sauce over the potatoes. Toss gently with your hands or a spatula until all the potato slices are evenly coated with the green sauce.
⏱️ 5 min - 5
Take individual potato slices and layer them vertically into each cup of the prepared muffin tin, creating tall, compact stacks. Ensure each stack is tightly packed.
⏱️ 10 min - 6
Cover the muffin tin tightly with aluminum foil. Bake in the preheated oven for 35 minutes.
⏱️ 35 min•🌡️ 375 - 7
Remove the aluminum foil. Continue baking for another 20 minutes, or until the potato stacks are golden brown, tender in the center, and have crispy edges.
⏱️ 20 min•🌡️ 375 - 8
Carefully remove the potato stacks from the muffin tin (a small offset spatula can help). Garnish with the remaining 1/4 cup of finely grated Parmesan cheese and freshly chopped chives. Serve immediately as a delicious side dish.
⏱️ 5 min