Crispy Potato Stacks
Buttery, golden potato stacks baked with rosemary and Parmesan. Crispy on the outside and tender inside, they make an elegant yet simple side dish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
¼ cup butter, melted
1 tablespoon fresh rosemary, finely chopped
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
4 small Yukon gold potatoes
¼ cup shredded Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- Slice the potatoes thinly using a sharp knife or mandoline (about 1/8-inch thick).
- Mix the melted butter, rosemary, salt, and pepper together.
- Toss potato slices in the butter mixture until well coated.
- Stack slices into muffin tin cups, filling each about three-quarters full.
- Sprinkle Parmesan cheese on top of each stack.
- Bake for 45–50 minutes, until golden brown and crisp on the edges.
- Cool for a few minutes before removing carefully and serving.
Notes
Add thin slices of onion between layers for extra flavor.
Sprinkle smoked paprika for a subtle smoky taste.
Swap rosemary with thyme or sage for variation.
Add a spoonful of cream between layers for a creamier version.
Reheat leftovers in the oven to restore crispiness.
Nutrition
- Serving Size: 1 stack
- Calories: 160
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
Find it online: https://justsosavory.com/crispy-potato-stacks/
