Description
Layered thinly sliced potatoes brushed in rich garlic herb butter and baked until golden and crunchy. These potato stacks deliver incredible flavor and texture.
Ingredients
- 2 pounds Yukon Gold potatoes thinly sliced
- 4 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh chives
Instructions
- Preheat your oven to 400°F. Lightly grease a 12 cup muffin pan.
- Slice the potatoes very thinly using a sharp knife or mandoline.
- In a large bowl, whisk together the melted butter, olive oil, garlic, sea salt, black pepper, thyme, parsley, and onion powder.
- Add the potato slices to the bowl and toss until evenly coated.
- Stack the potato slices into the prepared muffin cups, filling each cup slightly above the top as the potatoes will shrink while baking.
- Sprinkle the Parmesan cheese evenly over the tops of the stacks.
- Cover the pan loosely with foil and bake for 30 minutes.
- Remove the foil and continue baking for 20 to 25 minutes until the edges are crispy and golden brown and the centers are tender.
- Let the potato stacks cool in the pan for 5 minutes before carefully removing them.
- Garnish with fresh chives before serving.
Notes
- For the crispiest texture, use evenly thin potato slices and avoid overcrowding the muffin pan.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American