Description
Enjoy these crispy, herb-infused potato stacks, baked to a golden brown and topped with Parmesan cheese. They make a stunning and delicious side dish or appetizer that’s sure to impress!
Ingredients
Scale
- 4 large russet potatoes
- 1/4 cup unsalted butter, melted
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- Fresh herbs for garnish (optional, such as parsley or chives)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the russet potatoes under cold water and peel them. Optionally, leave some skin for texture.
- Cut the potatoes into thin slices, about 1/8 inch thick, for even cooking.
- Soak the potato slices in cold water for about 30 minutes to remove excess starch (optional).
- Drain the slices and pat them dry with a towel to remove moisture.
- In a small bowl, combine melted butter and olive oil.
- Stir in garlic powder, onion powder, thyme, rosemary, salt, and black pepper into the butter and oil mixture.
- In a large bowl, toss the dried potato slices with the herb mixture until evenly coated.
- Grease a muffin tin or baking dish with olive oil or cooking spray.
- Stack the potato slices in the muffin tin or baking dish, alternating directions for visual appeal. Aim for 5-6 slices per stack.
- Generously sprinkle grated Parmesan cheese on top of each stack.
- Bake in the preheated oven for 30-35 minutes, until tender and golden brown.
- Insert a toothpick into the center of a stack; if it goes in easily, theyre done.
- Allow the stacks to cool in the pan for about 5 minutes.
- Carefully lift the potato stacks out using a fork or spatula, running it around the edges if they stick.
- Optionally, sprinkle fresh herbs like parsley or chives on top.
- Enjoy these delicious potato stacks warm as a side dish or appetizer.
Notes
- For extra flavor, consider adding other herbs or spices to the mixture.
- Ensure the potato slices are uniform in thickness for even cooking.
- These stacks can be made ahead of time and reheated in the oven before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes