Description
Crispy parmesan potato stacks baked in a muffin tin.
Ingredients
Scale
- 4 large potatoes, thinly sliced
- 1 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a muffin tin with cooking spray or oil.
- In a bowl, mix sliced potatoes with olive oil, garlic powder, salt, and pepper.
- Layer potato slices in the muffin tin, stacking them vertically.
- Sprinkle parmesan cheese on top of each stack.
- Bake for 25-30 minutes until golden brown and crispy.
- Remove from the oven and let cool for a few minutes.
- Garnish with fresh parsley before serving.
Notes
- Use a mandoline for even slicing.
- Experiment with different cheeses if desired.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Keywords: parmesan potato stacks, muffin tin potatoes, baked potato stacks