Description
Crispy on the edges, soft in the middle, these Garlic Herb Potato Stacks are baked in a muffin tin for an easy yet elegant side dish. Perfect for holidays or weeknights.
Ingredients
Scale
- 2 pounds Russet potatoes
- 2 tablespoons Salted butter (melted)
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme (leaves stripped)
- 1 teaspoon Fresh parsley (chopped)
- 2 Large garlic cloves (pressed or minced)
- 1 ½ teaspoons Kosher salt
- ½ teaspoon Black pepper
- ¾ cup Freshly grated parmesan cheese (plus more for serving)
Instructions
- Preheat oven to 375 degrees F. Coat each cup of a 12 cup muffin pan with non stick cooking spray.
- In a large bowl add the melted butter, oil, thyme, parsley, garlic, salt and pepper, mix well to combine.
- Peel and thinly slice the potatoes about 1/16” thick with a mandolin. Toss the sliced potatoes in the butter mixture to coat evenly.
- Add about 5 slices of potatoes to each muffin cup then sprinkle with about 2 tablespoons of Parmesan cheese onto the stacks. Distribute the remaining slices of potatoes to each muffin cup and top with more Parmesan cheese, reserving about ¼ cup.
- Bake at 375 degrees until the potatoes are golden brown, cooked through and tender, about 35-40 minutes. Allow to sit for 5 -10 minutes after removing from the oven.
- Using a butter knife or offset spatula remove each potato stack and place on a serving dish. Garnish with more fresh herbs, parmesan and serve.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 249 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 30 mg