These Crispy Parmesan Herb Potato Stacks are perfect as a side dish to any meal! They are quick, easy and delicious!
Aren’t these potato stacks just the cutest little things!? They are so easy to make and bake up with crispy edges and lots of herby flavor. These potatoes feel so elegant when served and look great too. We eat with our eyes first so these are the perfect pretty little compliment to any meal!
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Crispy Parmesan Herb Potato Stacks
Carbs are usually my favorite sides when it comes to big holiday meals! I love a hearty mac ‘n cheese and of course potatoes. What I love most about this recipe is that it’s so easy. You just slice the potatoes and drop them into a muffin tin and bake! Easy peasy.
I definitely suggest using a mandolin
That also reminds me that you will want to get the stacks mostly even. It doesn’t need to be perfect but the closer the stacks are to the same height the more evenly they will cook. This means that the center potatoes in the stack will get tender at the same time as the others and you won’t end up with a sloppy stack.
Herby Parmesan Potatoes
This recipe is pretty adaptable with different herbs and flavors if you want to switch it up. Of course I think the the fresh thyme, garlic and parmesan are the perfect trifecta of flavor! If you wanted to use rosemary or oregano in place of or in addition to the thyme I think they would work nicely. Softer, more tender herbs like basil or parsley won’t hold up in the oven so I suggest not using those.
I like olive oil in this recipe because it helps the potatoes crisp up nicely! While butter would impart a nice flavor, it has a tendency to burn in the oven so I don’t suggest using that as an alternative. If you prefer coconut or avocado oil, those would definitely work but could change the flavor profile so be sure to be aware of that.
Single Serve Sides
The potato stacks are also great because they are single serve. You can use tongs or two forks to serve these. The also look beautiful on the plate. The muffin tin will help these stay warm for a few extra minutes if want to keep these warm.
To check for doneness, check the center stack by lifting up the slices and inserting a knife. If it feels crunchy, return to oven for five minutes and repeat checking and baking until knife inserts very smoothly.
The potatoes will be tender in the center and crispy on the edges. I love the difference in texture in this recipe. These will not be tender all over like a gratin or mashed potato. So just be aware of that. I love how neat and tidy these stack up, haha!
Crispy Parmesan Herb Potato Stacks
Ingredients
- 2 lb russet potatoes thinly sliced
- 1 tbsp kosher salt reduce by half if using table salt + more to taste
- 3 tbsp olive oil
- 1/2 tsp ground black pepper + more to taste
- 6 cloves garlic minced or pressed
- 6 sprigs thyme stems removed
- 1/4 cup fresh grated parmesan + more to taste
Instructions
- Preheat oven to 375° and prepare a muffin tin with non-stick spray. Wash potatoes and pat dry.
- Using a mandolin, or very carefully with a knife, thinly slice potatoes to 1/8 inch thick.
- Place sliced potatoes into a large bowl. Pour olive oil, salt, pepper, garlic, parmesan and thyme leaves on top. Mix together until evenly coated. I find it easiest, albeit messy, to do this with your hands.
- Divide potatoes and stack into muffin tin. It's ok if some stack above the tin, they will shrink a bit as they bake. Pour any remaining olive oil on top of potato stacks and bake for 40 minutes, turning the muffin tin in the oven halfway through baking. Check for doneness by sticking a fork into the center stack. If it easily slides in, they are done, if it's crunchy at all, go a few more minutes in the oven.
- Top with additional grated parmesan, salt and pepper if desired. Serve hot.
Nutrition
A perfectly delicious single serve dish!
These are absolutely AMAZING! I made them for dinner one night and they have been on regular rotation. Easy to make, the presentation is worthy of a fancy dinner and tastes great.
So glad you love them! I agree — so easy but look so fancy!
When — in the directions — you say “turning halfway”, do you mean to flip each stack within the muffin tin? Or do you mean to rotate the pan in the oven? Or something else? (It seems like if these need to be flipped, then it might be easier to bake them on parchment paper — i.e, without a muffin tin.) Thanks.
I mean to turn the muffin tin halfway through baking. I’ll clarify the directions!