Crispy on the outside and soft on the inside, these flavorful Parmesan Potato Stacks make a great snack, or a side dish.
The combination of Parmesan, rosemary, paprika, and butter make these Parmesan Potato Stacks simply irresistible. And to top it off, I suggest sprinkling these with some garlicky oil for extra aroma and flavor.
I am not a baker, but I do have a muffin tin — which does get a little dusty from time to time. Every once in a while, I make egg muffins or these delicious treats. So, if you have a dusty (dust-free works, too) muffin tin, it’s time to utilize it and give these Parmesan Potato Stacks a try!
You’ll need to slice the potatoes about 1/10″ thick for this recipe. You can use a food processor with a special attachment for slicing, a mandolin slicer, or follow my old-fashioned example and simply slice them with a knife. Russet potatoes work best, but you can also use Yukon gold or red potatoes.
To make these, you’ll need:
- 6 large potatoes
- 1 cup of grated Parmesan cheese
- 3 tbsp. of melted butter
- 1 tbsp. of finely chopped fresh rosemary (dried works too)
- 1 tsp. of sweet paprika
- 1/2 tsp. of pepper
- salt to taste
Optional Garlic Topping:
- 2 tbsp. of olive oil
- 2 tbsp. of water
- 1 large garlic clove, minced
1. Peel the potatoes and slice them about 1/10″ thick. Place them in a large mixing bowl.
2. Add the rest of the ingredients and mix well.
3. Preheat the oven to 375 degrees. Grease 12 muffin tins with butter, or spray them with cooking oil. Arrange the potato slices into stacks inside each muffin tin.
4. Bake for about 45-55 minutes, until the edges and the tops of the stacks are golden brown and crispy.
5. If you wish, prepare the garlic topping by mixing the oil, water, and garlic together. (I really recommend it!)
6. Place the potatoes on the serving dish and add some of the garlic sauce on top.
7. Garnish with grated Parmesan and a touch of rosemary, if desired.
Before you go…
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