When the weather gets colder, I turn to baked potatoes for comfort. It’s the perfect excuse to turn on the oven and warm up the house. Besides who doesn’t want a side of roasted taters for dinner?
These crispy Parmesan potato stacks are a fun twist on your standard baked potato, and they’re surprisingly easy to make.
Slice the potatoes as thinly as possible. A mandolin set to 1/16-inch is great for slicing uniform, thin slices, but you can use a chef’s knife, too. Just try to slice as thinly as you possibly can.
If you’re using a mandoline, make sure to be very careful with the blade. As an extra precaution, I always wear cut-resistant gloves when I’m operating the mandoline.
One or two stacks is usually enough for each person. If you have a big crowd coming around for dinner, feel free to double up the recipe! Just be sure to save a stack for me, okay?
For this particular recipe, you will need the following ingredients (feeds 4-6 people):
- 3 teaspoons butter
- 2 teaspoons Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon thyme leaves
- salt
- freshly ground black peppeer
- 8-10 gold potatoes, cut into 1/16 inch slices
First, preheat your oven to 350°F. Then, melt butter and use it to butter your muffin tin.
Next, cut your gold potatoes into thin slices. When finished, place them in a large mixing bowl. Then, add melted butter, Parmesan cheese, and spices. Toss the mixture so that the potatoes are coated evenly.
Now, layer the potatoes into stacks and place them into each individual muffin cup in the muffin tin. Sprinkle salt and pepper on top.
Place the muffin tin in the oven and bake for 55-60 minutes, or until the edges are golden brown and the center is tender.
Once done, take them out of the oven and let them cool for about 5 minutes. Garnish the finished potato stack with Parmesan cheese, thyme, or rosemary. And enjoy!
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Adapted from: shareably.net / simplyrecipes.com
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