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Ultimate Crispy Parmesan and Garlic Potato Stacks

Five perfectly baked, golden brown potato stacks garnished with fresh parsley on a white plate.
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Make impressive, restaurant-style potato stacks using thinly sliced potatoes layered with garlic butter and Parmesan cheese, baked until the edges are perfectly crisp.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons grated Parmesan cheese
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • Cooking spray
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly spray a standard 12-cup muffin tin with cooking spray.
  2. Using a mandoline or a very sharp knife, slice the potatoes very thinly, about 1/8-inch thick. You need many thin slices to build the stacks.
  3. In a medium bowl, combine the melted butter, Parmesan cheese, garlic powder, onion powder, salt, pepper, and paprika. Mix well.
  4. Add the potato slices to the butter mixture. Toss gently until every slice is evenly coated.
  5. Take about 5 to 7 potato slices and layer them inside each cup of the muffin tin, pressing them down slightly to create a compact stack. The edges should stick up slightly over the rim of the tin for maximum crispiness.
  6. Bake for 40 to 50 minutes, or until the potatoes are tender in the center and the exposed edges are golden brown and crisp.
  7. Carefully remove the stacks from the muffin tin using a small offset spatula or butter knife. Place them on a serving platter.
  8. Garnish the tops with fresh chopped parsley before serving immediately.

Notes

  • For the crispiest results, use starchy potatoes like Russet or Yukon Gold, and slice them uniformly thin.
  • If you do not have a muffin tin, you can bake these on a parchment-lined baking sheet, but the shape will be less defined.
  • If the tops start browning too quickly, loosely tent the tin with aluminum foil for the last 10 minutes of baking.

Nutrition

Find it online: https://delishsymphony.com/ultimate-crispy-parmesan-potato-stacks/