Garlic Herb Parmesan Potato Stacks
Garlic Herb Parmesan Potato Stacks
Ingredients
For the Potato Stacks
- 3 pounds russet potatoes, thinly sliced, about 1/16-inch thick, ideally using a mandolin
- 1/2 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, finely grated
- 12 fresh thyme sprigs, small, for muffin tin
- 1 tablespoon fresh thyme, chopped, for garnish
- 1/4 teaspoon flaky sea salt, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup standard muffin tin.
⏱️ 5 min•🌡️ 375
- 2
If not already done, thinly slice the russet potatoes to approximately 1/16-inch thickness. A mandolin is highly recommended for uniform slices.
⏱️ 10 min
- 3
In a small saucepan, melt the unsalted butter over low heat. Remove from heat and stir in the minced garlic, finely chopped fresh parsley, finely chopped fresh thyme, kosher salt, and freshly ground black pepper. Let the mixture cool slightly.
⏱️ 5 min
- 4
Place the thinly sliced potatoes in a large mixing bowl. Pour the cooled butter mixture over the potatoes and toss thoroughly to ensure every potato slice is evenly coated.
⏱️ 5 min
- 5
Place a small fresh thyme sprig at the bottom of each cup in the prepared muffin tin. Begin layering the potato slices into each cup, starting with smaller slices and gradually building up to larger ones. As you layer, sprinkle a pinch of finely grated Parmesan cheese between every few layers. Stack the potatoes high, as they will shrink during baking.
⏱️ 10 min
- 6
Tightly cover the muffin tin with aluminum foil. Bake in the preheated 375°F oven for 25 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 25 min•🌡️ 375
- 7
Remove the muffin tin from the oven and carefully remove the foil. Increase the oven temperature to 425°F. Return the uncovered muffin tin to the oven and bake for an additional 15 minutes, or until the potato stacks are golden brown and crispy on the edges.
⏱️ 15 min•🌡️ 425
- 8
Carefully remove the potato stacks from the muffin tin. Garnish with additional chopped fresh thyme and a sprinkle of flaky sea salt before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Parmesan Potato Stacks
Ingredients
For the Potato Stacks
- 3 pounds russet potatoes, thinly sliced, about 1/16-inch thick, ideally using a mandolin
- 1/2 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, finely grated
- 12 fresh thyme sprigs, small, for muffin tin
- 1 tablespoon fresh thyme, chopped, for garnish
- 1/4 teaspoon flaky sea salt, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup standard muffin tin.
⏱️ 5 min•🌡️ 375 - 2
If not already done, thinly slice the russet potatoes to approximately 1/16-inch thickness. A mandolin is highly recommended for uniform slices.
⏱️ 10 min - 3
In a small saucepan, melt the unsalted butter over low heat. Remove from heat and stir in the minced garlic, finely chopped fresh parsley, finely chopped fresh thyme, kosher salt, and freshly ground black pepper. Let the mixture cool slightly.
⏱️ 5 min - 4
Place the thinly sliced potatoes in a large mixing bowl. Pour the cooled butter mixture over the potatoes and toss thoroughly to ensure every potato slice is evenly coated.
⏱️ 5 min - 5
Place a small fresh thyme sprig at the bottom of each cup in the prepared muffin tin. Begin layering the potato slices into each cup, starting with smaller slices and gradually building up to larger ones. As you layer, sprinkle a pinch of finely grated Parmesan cheese between every few layers. Stack the potatoes high, as they will shrink during baking.
⏱️ 10 min - 6
Tightly cover the muffin tin with aluminum foil. Bake in the preheated 375°F oven for 25 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 25 min•🌡️ 375 - 7
Remove the muffin tin from the oven and carefully remove the foil. Increase the oven temperature to 425°F. Return the uncovered muffin tin to the oven and bake for an additional 15 minutes, or until the potato stacks are golden brown and crispy on the edges.
⏱️ 15 min•🌡️ 425 - 8
Carefully remove the potato stacks from the muffin tin. Garnish with additional chopped fresh thyme and a sprinkle of flaky sea salt before serving immediately.
⏱️ 5 min