Crispy Stacked Potatoes (Print version)
Thin potato slices stacked in a muffin tin with garlic butter, Parmesan, and herbs until crisp-edged and tender inside.
# Ingredients:
For the potato stacks
01 -
2 lb (900 g) Yukon Gold potatoes, scrubbed
02 -
4 tablespoons (56 g) unsalted butter, melted
03 -
1 tablespoon olive oil, plus more for greasing the tin
04 -
3 cloves garlic, finely grated or minced
05 -
3/4 cup (75 g) finely grated Parmesan cheese, divided
06 -
1 teaspoon chopped fresh thyme
07 -
1/2 teaspoon finely chopped fresh rosemary
08 -
1 teaspoon kosher salt
09 -
1/2 teaspoon black pepper
For serving
10 -
2 tablespoons finely chopped fresh chives
11 -
Extra Parmesan, optional
# Instructions:
01 -
Preheat the oven to 400°F. Brush a standard 12-cup muffin tin with olive oil, coating the bottoms and sides well.
02 -
Use a mandoline or sharp knife to slice the potatoes into thin rounds, about 1/16 to 1/8 inch thick. Keep the slices together as much as possible for easier stacking.
03 -
In a large bowl, mix the melted butter, olive oil, garlic, 1/2 cup Parmesan, thyme, rosemary, salt, and pepper. Add the potato slices and toss gently until each slice is coated.
04 -
Stack the potato slices into the muffin cups, placing larger rounds at the bottom. Fill each cup slightly above the rim because the stacks shrink as they bake.
05 -
Bake for 35-40 minutes, until the centers are tender when pierced with a thin knife and the top edges are golden.
06 -
Sprinkle the remaining 1/4 cup Parmesan over the stacks. Bake 3-5 minutes more, or broil for 1-2 minutes, until the cheese is browned and crisp.
07 -
Cool in the pan for 5 minutes. Run a thin knife around each stack, lift out carefully, and finish with chives and extra Parmesan if desired.
# Good to know:
01 -
Serve hot for the crispiest edges.
02 -
Use potatoes of similar width so the stacks cook evenly.
03 -
Leftovers keep refrigerated for up to 4 days.