Crispy Potato Stacks (Garlic Parmesan Herb Recipe)
Ingredients
- 1/4 cup grated parmesan cheese
- 1/4 cup olive oil
- 4 tablespoons butter, melted
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds Idaho potatoes, peeled and sliced into 1/8-1/4-inch-thick slices (Use a mandoline for this step to ensure even slicing.)
Instructions
- Preheat the oven to 400 degrees Fahrenheit and spray a large 12-capacity muffin tin with non-stick spray.
- Add the parmesan, olive oil, butter, rosemary, thyme, oregano, garlic powder, salt and pepper to a medium size bowl and stir to combine.
- Add the potatoes to a large bowl then pour the parmesan mixture over top and toss to combine.
- Stack a heaping amount of potato slices up in each of the muffin holes.
- Cover the pan with aluminum foil and bake for 25 minutes then remove the foil from the pan and bake once again for 20-25 minutes or until light and golden on top.
- Let the potatoes rest for 10 minutes before serving with freshly chopped chives and sour cream if desired.
Donna's Notes
These potato stacks can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1 | Calories: 143cal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 167mg | Sugar: 0.5g | Fiber: 1g | Calcium: 34mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe's nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.