Description

These Parmesan Potato Stacks are a delightful twist on traditional roasted potatoes. Baked in a muffin tin, they come out crispy on the edges, tender in the middle, and loaded with savory Parmesan flavor. They make a stunning side dish for any occasion.

Ingredients

Parmesan Potato Stacks:

2 pounds Yukon Gold potatoes (thinly sliced)
3 tablespoons unsalted butter (melted)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup grated Parmesan cheese

Garnish:

Fresh thyme
Sea salt

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
Prepare the potatoes: In a bowl, toss potatoes with butter, olive oil, garlic powder, thyme, salt, pepper, and Parmesan until coated.
Stack the potatoes: Layer slices into each muffin cup, filling to the top.
Bake: Bake for 45–50 minutes until golden and crispy.
Finish and serve: Let cool for 5 minutes, then garnish with thyme and sea salt before serving.

Notes

Use a mandoline for consistent slices.
For extra richness, sprinkle Gruyère or mozzarella between layers.
Perfect for holidays or parties.