Roasted Garlic Parmesan Potato Stacks
Roasted Garlic Parmesan Potato Stacks
Ingredients
- 4 potatoes, medium, Yukon Gold or Russet
- 3 tablespoons butter, melted
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme, or oregano
- 1 tablespoon fresh parsley, chopped, for garnish, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with butter or cooking spray.
⏱️ 5 min•🌡️ 400
- 2
Peel the medium potatoes. Using a mandoline slicer or a very sharp knife, thinly slice the peeled potatoes into a large bowl. Aim for slices about 1/16-inch thick.
⏱️ 10 min
- 3
Add the minced garlic cloves to the bowl with the sliced potatoes. Pour the melted butter and olive oil over the potatoes and garlic.
⏱️ 2 min
- 4
Sprinkle the grated Parmesan cheese, salt, black pepper, and dried thyme (or oregano) into the bowl.
⏱️ 1 min
- 5
Using your hands, thoroughly mix all the ingredients until the potato slices are well coated with the seasoning mixture. Ensure each slice gets some of the butter, oil, and spices.
⏱️ 5 min
- 6
Carefully layer the seasoned potato slices into each greased muffin cup. Stack them vertically, pressing down gently to compact them as you build the stacks. Fill each cup generously.
⏱️ 7 min
- 7
Place the muffin tin into the preheated oven and bake for 35-45 minutes, or until the potato stacks are golden brown, crispy on the edges, and tender in the center. Cooking time may vary depending on the thickness of your potato slices and your oven.
⏱️ 40 min•🌡️ 400
- 8
Once baked, remove the muffin tin from the oven. Let the potato stacks cool in the tin for 5 minutes. This helps them firm up and makes them easier to remove.
⏱️ 5 min
- 9
Use a small knife or offset spatula to carefully loosen the edges of the potato stacks from the muffin cups. Gently remove the potato stacks and transfer them to a serving platter.
⏱️ 3 min
- 10
Optionally, garnish with fresh chopped parsley before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Garlic Parmesan Potato Stacks
- 4 potatoes, medium, Yukon Gold or Russet
- 3 tablespoons butter, melted
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme, or oregano
- 1 tablespoon fresh parsley, chopped, for garnish, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with butter or cooking spray.
⏱️ 5 min•🌡️ 400 - 2
Peel the medium potatoes. Using a mandoline slicer or a very sharp knife, thinly slice the peeled potatoes into a large bowl. Aim for slices about 1/16-inch thick.
⏱️ 10 min - 3
Add the minced garlic cloves to the bowl with the sliced potatoes. Pour the melted butter and olive oil over the potatoes and garlic.
⏱️ 2 min - 4
Sprinkle the grated Parmesan cheese, salt, black pepper, and dried thyme (or oregano) into the bowl.
⏱️ 1 min - 5
Using your hands, thoroughly mix all the ingredients until the potato slices are well coated with the seasoning mixture. Ensure each slice gets some of the butter, oil, and spices.
⏱️ 5 min - 6
Carefully layer the seasoned potato slices into each greased muffin cup. Stack them vertically, pressing down gently to compact them as you build the stacks. Fill each cup generously.
⏱️ 7 min - 7
Place the muffin tin into the preheated oven and bake for 35-45 minutes, or until the potato stacks are golden brown, crispy on the edges, and tender in the center. Cooking time may vary depending on the thickness of your potato slices and your oven.
⏱️ 40 min•🌡️ 400 - 8
Once baked, remove the muffin tin from the oven. Let the potato stacks cool in the tin for 5 minutes. This helps them firm up and makes them easier to remove.
⏱️ 5 min - 9
Use a small knife or offset spatula to carefully loosen the edges of the potato stacks from the muffin cups. Gently remove the potato stacks and transfer them to a serving platter.
⏱️ 3 min - 10
Optionally, garnish with fresh chopped parsley before serving hot.
⏱️ 1 min