"Potatoes. Is there ever a wrong way to prepare potatoes? These Rosemary Parmesan Potato Stacks are simple yet elegant. Crispy edges and a creamy center, they’re just one more potato dish to add to your list to make! Bon Appetit!"
Rosemary Parmesan Potato Stacks
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Prep time: 5mins
Cook time: 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 1/2 tablesp Extra virgin olive oil
- 1 1/4 pounds Yukon Gold Potatoes
- 1 Garlic powder
- 1/4 cup Parmesan cheese
- 1 tablesp Rosemary
- 1/4 teaspoon Black pepper
Method
Step 1
Preheat oven to 375°F. Spray your 12-cup muffin pan with cooking oil spray.
Step 2
Slice your potatoes ~1/16 inch thickness. I used a mandoline to get them even, however, you could also cut them.
Step 3
To the potatoes, sprinkle your Parmesan cheese, garlic powder, rosemary, and black pepper as evenly as you can over the potatoes. Drizzle the olive oil over the potatoes. You want to make sure the potatoes are evenly coated as well. I used my hands to separate the slices.
Step 4
Stack potato slices into each muffin tin until they reach the top. You should have enough to fill all 12 molds. Start with the wider slices at the bottom and then smaller slices on top.
Step 5
Bake for 20 minutes and then rotate the pan to make sure they cook evenly. Bake till they’re crispy on the edges and top. If you want some extra crispness, add a little more Parmesan cheese in the last 5 minutes.
Step 6
Let the muffin stacks cool for about 5 minutes. Use a knife and run around the edges of the tin just to make sure you’re able to lift the whole stack out. Then use the knife to lift up from the bottom as well, making sure the stack stays together.
Step 7
If desired, garnish with additional rosemary and black pepper. Serve while potatoes are warm and crispy.