Crispy Potato Stacks
These potato stacks are a fun spin off of your regular ol' baked potato. They are crispy on the outside with fresh herbs and parmesan cheese. It's my new favorite way to serve potatoes!
Ingredients
- 4 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp cracked black pepper
- 2 lbs yukon gold potatoes sliced to 1/16" thickness
- 1/2 cup shredded parmesan cheese
Instructions
- 1. Rinse and scrub potatoes. Slice thinly, about 1/16" thickness. Use a mandoline slicer if you have it!
- 2. Preheat oven to 375. Spray a 12-cup muffin pan with cooking spray thoroughly. In a small bowl, mix olive oil, garlic powder, pepper and salt together. Set aside.
- 3. Place 4-5 slices of potatoes at the bottom of each cup in the tin. Lightly brush oil mixture over the potato stack with a silicone brush. Sprinkle some thyme leaves and parmesan. Continue stacking layers, brushing the oil and sprinkling thyme leaves and cheese until you have stacked all the potato slices. Each muffin cup should be filled. Sprinkle parmesan over the top. Place in the oven for 30 minutes, then sprinkle more cheese over the top if desired and cook for an additional 10-15 minutes. Let cool for 5 minutes then remove using a spoon. Serve warm!