Crispy Potato Stacks (Garlic Parmesan Herb Recipe)

4.67 stars from 3 reviews

Potato Stacks are a flavor and texture combo! Take a crispy bite into a soft, buttery, tender center with these cheesy muffin tin potatoes!

Servings: potato stacks

Prep Time20

Cook Time50

Total Time1 10

1/4 cup grated parmesan cheese
1/4 cup olive oil
4 tablespoons butter melted
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds Idaho potatoes peeled and sliced into 1/8-1/4-inch-thick slices (Use a mandoline for this step to ensure even slicing.)

Preheat the oven to 400 degrees Fahrenheit and spray a large 12-capacity muffin tin with non-stick spray.
Add the parmesan, olive oil, butter, rosemary, thyme, oregano, garlic powder, salt and pepper to a medium size bowl and stir to combine.
Add the potatoes to a large bowl then pour the parmesan mixture over top and toss to combine.
Stack a heaping amount of potato slices up in each of the muffin holes.
Cover the pan with aluminum foil and bake for 25 minutes then remove the foil from the pan and bake once again for 20-25 minutes or until light and golden on top.
Let the potatoes rest for 10 minutes before serving with freshly chopped chives and sour cream if desired.

These potato stacks can be stored in an airtight container in the fridge for up to 5 days.