Garlic & Herb Potato Stacks
Garlic & Herb Potato Stacks
Ingredients
For the Potato Stacks
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1/2 cup olive oil
- 4 garlic, cloves, minced
- 1 tablespoon dried Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a standard 12-cup muffin tin or spray with non-stick cooking spray.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, combine the olive oil, minced garlic, dried Italian seasoning, 1/2 cup grated Parmesan cheese, kosher salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the mixture is fragrant.
⏱️ 5 min - 3
Add the thinly sliced potatoes to the bowl with the herb-garlic-oil mixture. Toss gently but thoroughly to ensure every potato slice is evenly coated. Use your hands to separate any stuck slices and ensure even distribution.
⏱️ 5 min - 4
Carefully stack the coated potato slices vertically inside each cup of the prepared muffin tin. Layer them one on top of the other, pressing down gently to form individual potato stacks. Fill each cup as much as possible, as the potatoes will shrink slightly during baking.
⏱️ 10 min
- 5
Cover the muffin tin tightly with aluminum foil. Place the covered muffin tin into the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 375
- 6
Remove the foil from the muffin tin. Return the muffin tin to the oven and continue baking for another 20 minutes, or until the potatoes are tender inside, golden brown, and crispy on the edges.
⏱️ 20 min•🌡️ 375 - 7
Carefully remove the potato stacks from the muffin tin (a small offset spatula can help). Garnish each stack with a sprinkle of the remaining 1/4 cup grated Parmesan cheese and freshly chopped chives before serving hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic & Herb Potato Stacks
Ingredients
For the Potato Stacks
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1/2 cup olive oil
- 4 garlic, cloves, minced
- 1 tablespoon dried Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a standard 12-cup muffin tin or spray with non-stick cooking spray.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, combine the olive oil, minced garlic, dried Italian seasoning, 1/2 cup grated Parmesan cheese, kosher salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the mixture is fragrant.
⏱️ 5 min - 3
Add the thinly sliced potatoes to the bowl with the herb-garlic-oil mixture. Toss gently but thoroughly to ensure every potato slice is evenly coated. Use your hands to separate any stuck slices and ensure even distribution.
⏱️ 5 min - 4
Carefully stack the coated potato slices vertically inside each cup of the prepared muffin tin. Layer them one on top of the other, pressing down gently to form individual potato stacks. Fill each cup as much as possible, as the potatoes will shrink slightly during baking.
⏱️ 10 min - 5
Cover the muffin tin tightly with aluminum foil. Place the covered muffin tin into the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 375 - 6
Remove the foil from the muffin tin. Return the muffin tin to the oven and continue baking for another 20 minutes, or until the potatoes are tender inside, golden brown, and crispy on the edges.
⏱️ 20 min•🌡️ 375 - 7
Carefully remove the potato stacks from the muffin tin (a small offset spatula can help). Garnish each stack with a sprinkle of the remaining 1/4 cup grated Parmesan cheese and freshly chopped chives before serving hot.
⏱️ 5 min