Crispy Potato Stacks Recipe
Ingredients:
- 6 medium-sized potatoes (Yukon Gold or Russet work well)
- 3 tablespoons melted butter
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary), finely chopped
Instructions:
- Preheat Oven and Prepare Muffin Tin:
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin with butter or non-stick spray.
- Prepare the Potatoes:
- Wash and peel the potatoes.
- Slice the potatoes very thinly, about 1/16 inch thick, using a mandoline slicer for uniform thickness.
- Season the Potatoes:
- In a large bowl, combine the melted butter, Parmesan, garlic powder, salt, pepper, and chopped herbs.
- Add the potato slices to the bowl and gently toss to coat all slices evenly with the seasoning mix.
- Stack and Bake:
- Stack the potato slices into each muffin cup, filling them to the top. They will shrink down as they cook.
- Place the muffin tin in the preheated oven and bake for about 45-55 minutes, or until the edges and tops are golden brown and crispy.
- Cool and Serve:
- Let the potato stacks cool in the pan for 5 minutes before removing them.
- Use a knife or fork to help lift them out of the muffin cups.
- Serve warm as a side dish or a snack.
These potato stacks are not only tasty but also make for a beautiful presentation on any dinner table. Would you like to include any specific ingredients or adaptations in this recipe?
