Crispy Parmesan Potato Stacks

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Who doesn't like potatoes? They are versatile, affordable, and it doesn’t take much to transform them into scrumptious, mouthwatering dishes, making them an excellent choice for party appetizers that can feed a hungry crowd.

These Crispy Parmesan Potato Stacks are a fun twist on the traditional potato dishes. Layers of thinly sliced potatoes that are infused with butter, garlic and parmesan and then baked in a muffin pan until golden and crispy. As each stack bakes, the top layers of the potatoes and edges get crispy while the center remains soft and creamy. Not to mention,as they bake in the oven, they will leave your kitchen smell incredible!
Though they look festive and elegant, they don’t need much to make them delish. The secret to a great stack is thinly slicing the potatoes and layering them together. So while a sharp knife is an option, you're much better off using a mandolin. This ensures that each slice is of the same thickness and are super thin, resulting in perfectly crisp edges.
If you have a big crowd coming, feel free to double up the recipe- one batch is just never enough. They’re always the first thing to disappear from the table.
Here are some of the other Appetizers that you can make for the holiday season: Extra Notes
  • The potatoes need to be baked in a muffin pan. They will slide while they bake, so the muffin molds hold the potato stacks in place.
  • I recommend leaving the potatoes’ skins on if you’re looking for nice, crispy edges.



If you make these Crispy Parmesan Potato Stacks, I would love to know how they turned out! Please let me know by leaving a comment below.



Crispy Parmesan Potato Stacks Crispy Parmesan Potato Stacks
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 12-14 stacks
Calories per serving: 400kcal





Ingredients:
  • 6-7 medium potatoes, cut into 1/6 inch thick slices
  • 1/2 cup melted, salted butter
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1/2 cup grated parmesan cheese
  • Salt, to taste
  • Black pepper, to taste
Instructions:
  1. Preheat oven to 190°C. Lightly grease the interior of a 12-cup muffin pan with cooking oil or spray.
  2. Cut the potatoes using a Mandoline or a very sharp knife into 1/6 inch thin slices.
  3. In a large bowl, stir together the melted butter, garlic powder, dried thyme, salt, black pepper and the grated parmesan. Add the potatoes and toss until they are evenly covered.
  4. Layer the potatoes evenly among the prepared muffin tin, stacking them all the way to the top. As they bake, the potatoes will shrink down.
  5. Bake for about 45-50 minutes or until the tops and edges are crispy. You can sprinkle a little more parmesan cheese on top before the last 5 minutes of baking.
  6. Once finished cooking, remove muffin pan from oven. Let the stacks cool for about 5 minutes in the muffin pan before removing them.
  7. Serve immediately with additional salt and pepper if desired.

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