These Crispy Potato Stacks transform everyday potatoes into golden, individual portions with crunchy edges, tender centers, savory Parmesan, garlic, and fragrant herbs. They’re simple enough for a weeknight dinner but impressive enough for entertaining.
Ingredients
- 3 large Yukon Gold or Russet potatoes
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- ½ cup finely grated Parmesan cheese
- 2 cloves garlic, finely minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Cooking spray or additional olive oil for the muffin tin
- Extra Parmesan cheese, for topping
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with cooking spray or brush each cup with a thin layer of olive oil.
- Wash and scrub the potatoes thoroughly. Peel if preferred. Using a mandoline slicer or sharp knife, cut the potatoes into very thin slices, approximately 1/16 to 1/8 inch thick, keeping them as uniform as possible.
- In a small bowl, combine the melted butter, olive oil, minced garlic, Italian seasoning, thyme, salt, and black pepper. Stir well until evenly combined.
- Place the sliced potatoes in a large bowl. Pour the seasoned butter mixture over them and gently toss. Add about half of the Parmesan cheese and gently toss again.
- Arrange the potato slices inside the prepared muffin cups, stacking them until each reaches close to the top of the cavity. Sprinkle a tiny amount of Parmesan between some layers. Press each stack gently with fingertips to help the slices hold together.
- Sprinkle the remaining Parmesan cheese over the tops of the potato stacks.
- Bake for approximately 40–45 minutes. At the 30-minute mark, check the potatoes; if tops are browning too quickly, loosely cover with aluminum foil. Continue baking until edges are deeply golden and crisp and a thin knife slides easily through the center. For extra crispiness, remove foil and bake for another 5 minutes.
- Remove from the oven and allow the potato stacks to rest for 5–10 minutes. Run a small butter knife or offset spatula around the edges of each stack, then carefully lift them from the muffin tin.
- Transfer to a serving platter. Sprinkle with freshly chopped parsley and, if desired, a little extra Parmesan cheese. Serve immediately.
Notes
Tips: Slice potatoes thinly for even cooking and crispiness. Do not overcrowd layers. Yukon Gold potatoes produce creamy centers and crisp edges; Russets are also excellent. Do not skip the resting time to make removal easier. Watch the final minutes to prevent over-browning. For extra crispiness, broil for 1–2 minutes at the end. Variations include adding Gruyère, cheddar, mozzarella, bacon, smoked paprika, cayenne, red pepper flakes, or fresh rosemary. Storage: Refrigerate in an airtight container for up to 3 days. Reheat in a 400°F oven or air fryer. Freeze for up to 1 month and reheat from frozen in a hot oven.
