Crispy Parmesan Herb Potato Stacks
These Crispy Parmesan Herb Potato Stacks are perfect as a side dish to any meal! They are quick, easy and delicious!
- 2 lb russet potatoes thinly sliced
- 1 tbsp kosher salt reduce by half if using table salt + more to taste
- 3 tbsp olive oil
- 1/2 tsp ground black pepper + more to taste
- 6 cloves garlic minced or pressed
- 6 sprigs thyme stems removed
- 1/4 cup fresh grated parmesan + more to taste
Preheat oven to 375° and prepare a muffin tin with non-stick spray. Wash potatoes and pat dry.
Using a mandolin, or very carefully with a knife, thinly slice potatoes to 1/8 inch thick.
Place sliced potatoes into a large bowl. Pour olive oil, salt, pepper, garlic, parmesan and thyme leaves on top. Mix together until evenly coated. I find it easiest, albeit messy, to do this with your hands.
Divide potatoes and stack into muffin tin. It's ok if some stack above the tin, they will shrink a bit as they bake. Pour any remaining olive oil on top of potato stacks and bake for 40 minutes, turning halfway. Check for doneness by sticking a fork into the center stack. If it easily slides in, they are done, if it's crunchy at all, go a few more minutes in the oven.
Top with additional grated parmesan, salt and pepper if desired. Serve hot.
Calories: 94kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 586mg | Potassium: 324mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg