Crispy Parmesan Potato Stacks

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Golden, buttery, and irresistibly crispy—these Crispy Parmesan Potato Stacks are everything you love about potatoes, stacked into one perfect bite. Each layer roasts to golden-brown edges with creamy centers, kissed with garlic, herbs, and a generous sprinkle of nutty Parmesan cheese. They’re elegant enough for holidays yet simple enough for weeknight meals.

Whether you’re planning a dinner party, looking for a stunning side dish, or craving something crunchy and savory, these potato stacks are guaranteed to steal the spotlight. Made in muffin tins for easy portioning and gorgeous presentation, they’re the kind of dish that invites second (and third) helpings.

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What Kind of Potatoes Work Best for Stacking?

Yukon Gold potatoes are the top choice for this recipe. Their waxy texture holds up well during baking, keeping the slices stacked neatly while turning beautifully tender inside. You could also use Russet potatoes for a fluffier interior, but be cautious—they’re more starchy and can break apart if sliced too thin.

A mandoline slicer is your best friend here. Even slices ensure even cooking, so each stack gets that perfect balance of crispy edges and soft, buttery middles.

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Ingredients for the Crispy Parmesan Potato Stacks

• Yukon Gold Potatoes – Sliced thin for optimal layering and structure.
• Butter – Melted, for coating each slice with rich, golden flavor.
• Olive Oil – Helps the potatoes crisp up and adds a deeper savory base.
• Parmesan Cheese – Freshly grated for maximum melt and nutty saltiness.
• Garlic Powder – Adds warmth and depth without overpowering the dish.
• Italian Seasoning – A medley of herbs that elevates the flavor beautifully.
• Salt & Black Pepper – Essential for balancing flavors.
• Fresh Parsley – For garnish and a pop of color after baking.

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How To Make the Crispy Parmesan Potato Stacks

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Lightly grease a muffin tin with nonstick spray or a thin layer of olive oil. This helps the stacks release easily and develop crispy edges.

Step 2: Slice the Potatoes

Using a mandoline or a very sharp knife, thinly slice the Yukon Gold potatoes to about 1/8 inch thick. Place them in a large mixing bowl.

Step 3: Toss with Flavor

Pour melted butter and olive oil over the sliced potatoes. Add in garlic powder, Italian seasoning, salt, and pepper. Toss gently with your hands to coat each slice thoroughly. Sprinkle in half of the Parmesan cheese and mix again.

Step 4: Stack in Muffin Tin

Layer the potato slices into each muffin cup, stacking them high (they shrink as they bake). Don’t worry if they look a bit tall—they’ll compress into delicious stacks as they cook. Sprinkle a little extra Parmesan on top of each stack.

Step 5: Bake to Perfection

Bake for 45-50 minutes or until the tops are deeply golden and the edges are crisp. Use a knife to check for tenderness in the center.

Step 6: Garnish and Serve

Let the stacks cool for 5 minutes before gently removing them with a spoon. Top with freshly chopped parsley and a final dusting of Parmesan if desired.

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How to Serve and Store Crispy Parmesan Potato Stacks

These potato stacks are best served warm straight from the oven when the edges are crispy and the centers are still buttery soft. They’re a fantastic side for roasted meats, holiday turkey, or even a weeknight grilled chicken.

For leftovers, let them cool completely and store in an airtight container in the fridge for up to 4 days. To reheat, place them in a 375°F oven for 10-15 minutes until crisp again—microwaving will soften them.

They also freeze surprisingly well. Place cooled stacks on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat in the oven from frozen at 375°F for 20 minutes.

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Frequently Asked Questions

How thin should I slice the potatoes?

Aim for 1/8 inch thick slices. Thinner slices crisp better and cook evenly in stacked layers.

Can I use sweet potatoes instead?

Yes! Sweet potatoes add a naturally sweeter flavor. They crisp a bit less than Yukon Golds but still taste amazing.

What’s the best way to grease the muffin tin?

Use nonstick spray or brush olive oil into each cup thoroughly to prevent sticking.

Can I make these ahead of time?

You can prep the slices and toss them with seasoning in advance. Stack and bake just before serving for the best texture.

What can I use instead of Parmesan?

Pecorino Romano or Asiago cheese are great alternatives. Just ensure it’s finely grated for even melting.

Do I have to use a muffin tin?

No, you can arrange small stacks on a parchment-lined baking sheet, but a muffin tin helps keep them uniform and tall.

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Want More Side Dish Ideas?

If you’re loving these crispy stacks, here are more side dishes to inspire your next meal:

• Roasted Potatoes and Carrots for a classic veggie medley.
• Cheesy Cauliflower Patties if you’re into low-carb comfort food.
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a heartier side-dish-turned-meal.
• Mexican Street Corn Potato Salad when you’re craving something tangy and bold.
• Slow Cooker Garlic Butter Beef Bites & Potatoes for effortless one-pot comfort.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest side dish board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the garlic? Did you swap the cheese or add a different herb?

I love seeing how others put their spin on it. Got questions? Drop them below—let’s cook better together.

✨ Looking for more everyday favorites and weeknight inspiration? Follow along on Pinterest @hallarecipes for new recipe drops and kitchen creativity!

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