Crispy baked potato stacks with Parmesan and garlic! It’s the perfect excuse to turn on the oven and warm up the house. These crispy Parmesan potato stacks
are a fun twist on your standard baked potato, and they’re surprisingly easy to
Ingredients (for 15 servings)
- 2 1/2 tablespoons olive oil
- 1/8 teaspoon garlic powder
- 3/4 teaspoon salt
- 1 3/4 pounds potatoes
- 1/2 tablespoons fresh thyme leaves
- 1/4 cup shredded Parmesan cheese
(Preparation time: 15 mins; cooking time: 35 mins)
Preheat oven to 375F. Set an oven rack in the center position. Coat a standard 12-cup muffin pan with
cooking spray or brush on a thin layer of oil.
In a small bowl, mix olive oil, garlic powder and salt together. Set aside.
Slice the potatoes: Rinse and scrub your potatoes. Slice each potato thinly, between 1/8 and 1/16-inch
thick. I use a mandoline to get 1/16-inch thick slices.
Assemble the potato stacks: Place 4 slices of potatoes at the bottom of each cup of the muffin tin.
Using a silicone brush, lightly brush the potatoes with some of the oil mixture. Sprinkle some thyme
leaves on top. Continue stacking several layers of potatoes, brushing the oil and sprinkling thyme
leaves until you have stacked all the potato slices. Each muffin cup should be filled to the top with
Bake the potato stacks: Bake the stacks for 30 minutes, then pull out the potatoes and sprinkle the
remaining cheese on top. Bake another 5 to 15 minutes, depending on how brown and crispy you
want them to be (35 to 45 minutes total).
Transfer the stacks to plates or serving dish: Use a spoon to help release the potato stacks from the
muffin pan. Season potato stacks with more salt and pepper, if you like. Serve immediately while hot
Inside Cooking Ep 111: Crispy Parmesan Potato Stacks