Crispy Parmesan Herb Potato Stacks
These Crispy Parmesan Herb Potato Stacks are perfect as a side dish to any meal! They are quick, easy and delicious!
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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
Calories: 94kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 586mgPotassium: 324mgFiber: 1gSugar: 1gVitamin A: 24IUVitamin C: 6mgCalcium: 15mgIron: 1mg
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