Description
These Parmesan Potato Stacks are a deliciously crispy and cheesy side dish made by layering thinly sliced russet potatoes with a flavorful butter, garlic, and Parmesan cheese mixture, then baked to golden perfection in a muffin tin. They are perfect as an elegant appetizer or a savory accompaniment to any meal.
Ingredients
Scale
Potatoes and Seasoning
- 4 medium russet potatoes, peeled and thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (optional)
- Salt and freshly ground black pepper, to taste
Cheese and Butter Mixture
- 1/4 cup unsalted butter, melted
- 1/2 cup grated Parmesan cheese
Other
- Olive oil spray (for greasing the muffin tin)
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil spray to prevent sticking.
- Mix butter and seasoning: In a large bowl, combine the melted butter, grated Parmesan cheese, minced garlic, chopped rosemary if using, salt, and freshly ground black pepper. Stir well to create a flavorful coating mixture.
- Coat potato slices: Add the thinly sliced potatoes to the bowl and gently toss to evenly coat each slice with the butter and cheese mixture, ensuring every piece is flavorful.
- Stack potatoes in muffin tin: Begin placing the coated potato slices upright in each muffin cup, layering them carefully. Press the layers gently as you stack to maintain structure and maximize crispiness.
- Drizzle remaining mixture: Once all muffin cups are filled with stacked potatoes, drizzle any leftover butter and cheese mixture over the top for extra flavor and moisture.
- Cover and bake: Cover the muffin tin loosely with aluminum foil and bake in the preheated oven for 25 to 30 minutes, or until the potatoes are tender when pierced with a fork.
- Uncover and crisp: Remove the foil and continue baking for an additional 10 to 15 minutes to develop a golden brown, crispy top layer on the potato stacks.
- Cool and remove: Allow the potato stacks to cool for a few minutes once out of the oven. This helps them set slightly and makes removal easier. Carefully lift each stack out of the muffin tin.
- Serve: Serve the Parmesan Potato Stacks warm as a delicious side dish or elegant appetizer.
Notes
- Use a mandoline slicer for even, thin potato slices which will cook uniformly.
- Russet potatoes work best for this recipe due to their starchy texture and ability to get crispy edges.
- Fresh rosemary is optional but adds a wonderful aromatic note—feel free to omit if unavailable.
- For extra crispness, ensure the potato slices are coated well and pressed tightly in the muffin cups.
- Leftovers can be refrigerated and reheated in the oven to restore crispiness.
- Be careful removing foil after baking: the steam inside will be hot.
