Garlic Parmesan Potato Stacks
Potatoes plus butter plus parmesan plus garlic. Baked in a muffin tin until the edges get all crispy and golden.
I don’t know what else to tell you except that I’ve made these more times than I can count and they never last long.
If you’re looking for a show-up-to-dinner-looking-like-you-tried side dish, this is it. Simple ingredients, not a lot of steps, and honestly kind of impressive looking for how easy they are.
Ingredients
To make these stunning looking roasted garlic parmesan potatoes, you don’t need much. Here’s the ingredients you will need for making this yummy and surprisingly easy side dish recipe:
- 2½ lbs russet or Yukon Gold potatoes, sliced really thin
- ⅓ cup melted butter, or you can do half butter and half olive oil
- ¾ cup grated Parmesan cheese
- 1½ tsp garlic powder
- ¾ tsp salt
- ¾ tsp freshly ground black pepper
- Fresh or dried thyme if you want, just for the top
- Non-stick spray or a little oil for the muffin tin
How to Do It
Step 1: Get Your Oven Going
Turn the oven on to 375°F, which is 190°C. Grease your muffin tin really good before anything else. If you skip that part the stacks will stick and it is really annoying, trust me. I use spray but a little oil on a paper towel works too.
Step 2: Toss Everything Together
Put all your potato slices in a big bowl. Add the butter, the Parmesan, garlic powder, salt and pepper all at once.
Mix it around until every single slice has stuff on it, not just the top ones. I use my hands for this part, it is easier. You want every slice coated or some bites will taste like nothing. A mandoline is great for slicing thin but a sharp knife is fine too, just go slow and try to get them about ⅛ inch thick.
Step 3: Build Your Stacks
Take the slices and start layering them into each muffin cup. Press them down a little as you go. Stack them all the way to the top because they shrink a lot in the oven. Do not be scared to really pile them up high.
Step 4: Bake
Put the tin in the oven and let it bake for 45 to 55 minutes. The edges should look golden and a little crispy when they are done. Poke the center with a fork to check if it is soft. Start checking around 45 minutes because every oven is different. If the tops get too brown before the middles are cooked, just put some foil loosely on top.
Step 5: Rest and Serve
Let them sit in the tin for about 5 minutes after you take them out. They firm up a little and come out much cleaner that way.
Use a small spoon or butter knife to pop each one out gently. I like to add a little extra Parmesan on top, or some thyme, or just a tiny pinch of flaky salt. Serve them warm and people will love them!
Parmesan Garlic Potato Stacks
Ingredients
- 2 ½ lb russet or Yukon Gold potatoes very thinly sliced (1.15 kg)
- ⅓ cup melted butter or half butter + half olive oil (75 g / 80 ml)
- ¾ cup grated Parmesan cheese 75 g
- 1 ½ tsp garlic powder 4 g
- ¾ tsp salt 4 g
- ¾ tsp freshly ground black pepper 2 g
- Fresh or dried thyme optional for garnish
- Non-stick spray or oil for muffin tin
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- In a large bowl, toss sliced potatoes with melted butter (and/or olive oil), Parmesan, garlic powder, salt, and pepper until evenly coated.
- Layer potato slices into each muffin cup, stacking to the top (they will shrink slightly during baking).
- Bake 45–55 minutes, until edges are golden brown and centers are tender.
- Let rest 5 minutes, then carefully remove from muffin tins. Garnish with extra Parmesan, herbs, or salt if desired.
