Potato Stacks Recipe
These crispy potatoes in muffin tins are layers of thinly sliced potatoes with the flavors of fresh rosemary and Parmesan cheese for a delicious side dish that looks and tastes incredible.
Ingredients
- 4 Medium Idaho or russet potatoes
- 1 clove of garlic grated
- 2 tablespoons of chopped fresh rosemary leaves + extra for garnish
- 1/4 cup melted butter
- 1/4 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese + extra for garnish
- salt and black pepper to taste
Instructions
- Combine butter, olive oil, garlic, salt, pepper, Parmesan cheese, and rosemary in a small bowl.
- Peel and slice potatoes very thinly on a mandoline about 1/8 inch.
- Toss potatoes with the butter and oil mixture in a large bowl.
- Spray the muffin tins with cooking spray or grease with butter.
- Stack potatoes in each muffin cup placing larger slices on the bottom.
- Top each stack with a bit of Parmesan cheese and chopped rosemary.
- Bake in a 400-degree oven for 30-35 minutes or until golden brown.
Notes
Substitute different chopped herbs for the rosemary such as fresh thyme, oregano, or parsley.
Substitute Parmesan cheese with romano, asiago, or shredded cheddar, gouda, or gruyere.
Nutrition
Serving: 1gCalories: 148kcalCarbohydrates: 13gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 14mgSodium: 162mgFiber: 1gSugar: 1g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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