CRISPY PARMESAN POTATO STACKS
These golden, crispy potato stacks are made with thinly sliced potatoes layered with Parmesan and baked until beautifully browned and crunchy on the outside, while tender and flavorful inside. They make an easy and delicious side dish for any meal!
INGREDIENTS
- 4 large russet or Yukon Gold potatoes
- 4 tablespoons melted butter
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, finely minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- Fresh parsley, for garnish
- Flaky sea salt, for topping
INSTRUCTIONS
- Preheat your oven to 400°F (200°C). Lightly grease a muffin tin with butter or nonstick cooking spray.
- Wash and peel the potatoes if desired. Using a mandoline or a very sharp knife, slice the potatoes into very thin, even slices.
- In a large bowl, combine the melted butter, Parmesan cheese, minced garlic, Italian seasoning, salt, black pepper, and paprika.
- Add the potato slices to the bowl and gently toss until every slice is well coated with the buttery Parmesan mixture.
- Stack the potato slices into the muffin cups, layering them neatly until each stack is slightly higher than the edge of the cup. The potatoes will shrink slightly as they bake.
- Sprinkle a little extra Parmesan cheese over the tops.
- Bake for 40–50 minutes, or until the potatoes are tender in the center and the edges are golden brown and crispy.
- Let the potato stacks cool for 5 minutes before carefully removing them from the muffin tin.
- Garnish with fresh parsley and a sprinkle of flaky sea salt. Serve warm and enjoy!