Description
Golden, crispy, and stacked with layers of buttery potato slices, these Parmesan Potato Stacks are the perfect side dish for any meal. Elegant enough for dinner parties, yet simple enough for cozy weeknights. Roasted to perfection in a muffin tin, each stack delivers crunchy edges and tender centers with savory, cheesy flavor.
Ingredients
6 medium Yukon Gold potatoes, thinly sliced
3 tablespoons melted butter
2 tablespoons olive oil
¾ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Preheat oven to 400°F (200°C). Grease a muffin tin with nonstick spray or olive oil.
2. Use a mandoline or sharp knife to slice potatoes into 1/8-inch rounds. Place slices in a large bowl.
3. Add melted butter, olive oil, garlic powder, Italian seasoning, salt, and black pepper. Toss to coat evenly.
4. Mix in half of the Parmesan cheese.
5. Stack potato slices into each muffin cup, filling them high. Sprinkle remaining Parmesan on top.
6. Bake for 45–50 minutes until golden brown and crispy on top.
7. Let cool 5 minutes before removing from the tin. Garnish with fresh parsley and extra Parmesan if desired.
Notes
A mandoline slicer ensures even, thin slices for the perfect stack texture.
For best results, use Yukon Gold potatoes—they hold shape better than Russets.
Reheat leftovers in the oven at 375°F for 10–15 minutes to keep the crisp.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 145
- Sugar: 1g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Potato stacks, parmesan potatoes, crispy side dishes