Ingredients
For the Potato Stacks
Russet or Yukon Gold potatoes
Thinly sliced for even cooking and crisp edges.
Olive oil or melted butter
Helps the potatoes roast and crisp.
Freshly grated Parmesan cheese
Adds saltiness, umami, and golden crust.
Garlic (minced or powdered)
Enhances savory flavor.
Salt and black pepper
Essential for balance.
Fresh herbs (parsley, thyme, or rosemary)
Add freshness and aroma.
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C).
Grease a muffin tin or baking dish generously with olive oil or butter to prevent sticking.
Step 2: Slice the Potatoes
Using a sharp knife or mandoline, slice the potatoes into very thin rounds (about 1/8 inch thick).
Thin, even slices ensure consistent cooking and crisp edges.
Step 3: Season the Potatoes
In a large bowl, toss the potato slices with:
- Olive oil or melted butter
- Salt and black pepper
- Garlic
- Half of the Parmesan cheese
- Chopped herbs
Make sure every slice is lightly coated
Step 4: Assemble the Stack
Layer the potato slices vertically into the muffin tin cups, stacking them tightly.
Sprinkle the remaining Parmesan over the tops.
Press gently to compact the stacks slightly.
Step 5: Bake Until Golden
Bake uncovered for 45–50 minutes, or until:
- The tops are golden brown
- The edges are crisp
- A knife slides easily through the center
If the tops brown too quickly, loosely cover with foil for the last 10 minutes.
Step 6: Finish and Serve
Let the stacks cool for 5 minutes before removing.
Garnish with fresh herbs and extra Parmesan if desired.