Crispy Baked Potato Stacks with Parmesan and Garlic! So easy to make in a muffin pan.
BE PICTURED IN; CHARACTERIZED IN:
When the weather gets colder, I reach for baked potatoes for comfort. It’s the perfect excuse to turn on the stove and warm up the house. Besides, who doesn’t want a side of roasted taters for dinner?
A muffin tin is definitely a necessary piece of equipment for this recipe. I tried baking these stacks on a baking sheet, but nearly half of the potato stacks fell over during baking. The walls of a muffin pan help hold everything in place.
Since they need to fit in the muffin tin, look for relatively small potatoes when shopping. Potatoes 2 inches or so in diameter work well. (For reference, a standard muffin pan is 2 inches wide on the bottom and 3 inches wide on the top.)
I’ve tried this recipe a few times with russet potatoes, and generally I found these potatoes are just too big to fit in muffin liners. Yukons are usually a better size plus they have a buttery flavor which I love. (Yukons are also our top choice for mashed potatoes here at Simply Recipes!)
Cut the potatoes as thin as possible. A mandolin set at 1/16 inch is great for slicing even, thin slices, but you can also use a chef’s knife. Just try to cut as thin as possible.
One or two stacks is usually enough for each person. If you’re having a large dinner crowd, feel free to double the recipe! Just make sure to save a stack for me, okay?
Crispy parmesan potato stacks
I intentionally use a silicone pastry brush for this recipe because I found that a standard bristle pastry brush added too much oil.
ingredients
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2 1/2 tablespoon olive oil
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1/8 teaspoon garlic powder
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3/4 teaspoon Salt
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1 3/4 lb Yukon potatoes
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1/2 tablespoon fresh thyme
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1/4 Cup grated parmesan cheese
method
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Preheat oven to 375F:
Place an oven rack in the middle position. Coat a standard 12-cup muffin pan with cooking spray or lightly coat with oil.
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In a small bowl, mix together olive oil, garlic powder, and salt:
Put aside.
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Slice potatoes:
Rinse and scrub your potatoes. Thinly slice each potato, between 1/8 and 1/16 inch thick. I use a mandolin to get 1/16 inch thick slices.
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Assemble Potato Stack:
Place 4 potato slices in the bottom of each muffin pan. Using a silicone brush, lightly brush the potatoes with some of the oil mixture. Scatter some thyme leaves on top. Continue to stack several layers of potatoes, brushing with oil and sprinkling thyme leaves on top until all the potato slices are stacked. Each muffin tin should be filled to the top with potato slices.
Sprinkle half of the parmesan evenly over the potato stacks.
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Bake Potato Stacks:
Bake the stacks for 30 minutes, then remove the potatoes and sprinkle with the remaining cheese. Bake an additional 5 to 15 minutes depending on how brown and crispy you want it (35 to 45 minutes total).
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Transfer the stacks to plates or serving dishes:
Use a spoon to scoop the stack of potatoes out of the muffin tin. Season the potato stacks with more salt and pepper to taste. Serve hot and crispy immediately.
| nutritional information (per serving) | |
|---|---|
| 94 | calories |
| 3g | Fat |
| 14g | carbohydrates |
| 2g | protein |
