Description
Bake thinly sliced potatoes layered with garlic butter and Parmesan cheese in a muffin tin for individual, crispy, and tender potato stacks.
Ingredients
Scale
- 2 large Russet potatoes, peeled
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese, divided
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a standard 12-cup muffin tin.
- Slice the potatoes very thinly, about 1/16 inch thick. A mandoline slicer works best for uniform thickness.
- In a medium bowl, combine the melted butter, minced garlic, thyme, salt, and pepper. Mix well.
- Add the thinly sliced potatoes to the butter mixture. Toss gently until all slices are evenly coated.
- Take a few potato slices and layer them vertically inside each muffin cup, overlapping them slightly. Press them down gently.
- Sprinkle 1 tablespoon of the grated Parmesan cheese over the top of the potatoes in each cup.
- Bake for 30 to 35 minutes, or until the edges are golden brown and crispy and the potatoes are tender when pierced with a fork.
- Let the stacks cool in the tin for 5 minutes before carefully removing them with a small offset spatula or knife. Serve immediately.
Notes
- For extra crispiness, brush the tops of the stacks with a little extra melted butter halfway through baking.
- If you do not have a mandoline, slice the potatoes as thinly as possible using a sharp knife.
- You can substitute fresh rosemary or parsley for the dried thyme if desired.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 110
- Sugar: 1
- Sodium: 180
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 4
- Cholesterol: 10