Description
These Parmesan Potato Stacks are a delightful twist on the classic roasted potato. Perfectly seasoned with garlic, onion, paprika, and a generous amount of Parmesan cheese, each stack is baked in a muffin tin to achieve a crispy exterior and tender, melt-in-your-mouth interior. Ideal for a festive side dish or a casual family dinner, they offer both elegance and comforting simplicity.Not only are these potato stacks visually appealing, but they are also versatile enough to complement any main dish. Whether it’s a roast, grilled meat, or a vegetarian ensemble, these stacks add a gourmet touch to your meal with minimal effort. They’re a testament to the magic that can happen when simple ingredients are assembled thoughtfully and cooked to perfection.
Ingredients
4 tablespoons melted butter
5 pounds medium size Yukon Gold potatoes, peeled, sliced into ⅛ inch rounds
3 tablespoons grated Parmesan cheese
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground white pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F.
Butter 12 muffin cups using 1-2 tablespoons of melted butter and set aside.
In a large bowl, toss potato slices with the remaining melted butter, Parmesan cheese, garlic powder, onion powder, paprika, salt, and white pepper.
Layer the potato slices into 1½ inch stacks and place them into the buttered muffin cups.
Bake uncovered for 1 hour, or until the edges and tops are golden brown and the centers are tender.
Remove from the oven and let rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 190