Description
These Crispy Potato Stacks are a beautifully layered side dish featuring thinly sliced Russet potatoes tossed in fragrant herbs, garlic, and Parmesan cheese. Baked until tender and broiled to achieve a crispy, golden top, these elegant stacks add a deliciously savory and crunchy finish to any meal.
Ingredients
Potato Stack Ingredients
- ¼ cup extra virgin olive oil, (plus more for brushing)
- 1 tablespoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 3 garlic cloves, (grated or finely minced)
- 1 teaspoon Kosher salt
- 1 teaspoon sweet paprika
- 2 pounds medium-sized Russet or Idaho potatoes, (scrubbed, but not peeled)
- ¾ cup finely grated Parmesan cheese, (divided)
- 2 tablespoons fresh minced chives (or parsley leaves)
Instructions
- Get ready. Arrange a rack in the middle of the oven and preheat to 400°F. Lightly brush the wells of a 12-cup muffin tin with olive oil to prepare for the potato stacks.
- Mix seasonings. In a large bowl, combine the olive oil, chopped fresh thyme, rosemary, grated garlic, kosher salt, and sweet paprika. Stir well to create a flavorful herb oil mixture.
- Slice and toss potatoes. Using a mandoline (with the safety guard) or a very sharp knife, cut the potatoes into ⅛-inch thin slices. Add the potato slices to the bowl with the seasoning mixture and toss thoroughly, preferably by hand, to ensure even coating. Next, add ½ cup of the finely grated Parmesan cheese and toss again so the cheese sticks to the potato slices.
- Layer potatoes. Divide the seasoned potato slices evenly among the prepared muffin tin cups. Stack the slices all the way to the top of each cup, knowing they will shrink as they bake into compact stacks.
- Bake until tender. Place the muffin tin on the middle oven rack and bake for 30 minutes. To test for doneness, insert a sharp paring knife into the center of a stack; it should slide in easily with no resistance. If needed, continue baking for an additional 10-15 minutes until fully tender.
- Top with cheese and broil. Remove the muffin tin from the oven and sprinkle the remaining ¼ cup Parmesan cheese on top of each potato stack. Set your oven to broil and move the tin to the top rack. Broil the stacks for 3-5 minutes, or until the cheese melts, turns golden brown, and the potato edges become crispy. Keep a close watch to prevent burning during broiling.
- Cool and serve. Let the potato stacks cool for 5-10 minutes to firm up. Run a knife or small offset spatula around the edges and bottom of each stack to loosen them from the tin. Carefully remove and serve immediately, garnished with extra salt and fresh herbs like chives or parsley, as desired.
Notes
- Use a mandoline for uniform thin potato slices to ensure even cooking.
- Russet or Idaho potatoes work best for stacking due to their starchy texture.
- Keep a close eye during broiling to avoid burning the cheese topping.
- These stacks can be prepared ahead and reheated in the oven to maintain crispiness.
- For extra flavor, add a pinch of smoked paprika or cayenne for heat.
- Serve as an elegant side dish for roasted meats or a festive holiday meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
