Parmesan Garlic Potato Stacks
Crispy on the edges, tender in the center, and packed with flavor - this Parmesan Garlic Potatoes side dish is perefct for parties and Holidays. Baked in muffin tins for easy portioning, they’re cheesy, garlicky, and absolutely irresistible.
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.