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4.72 from 7 votes

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!
Prep Time 20 minutes
Cook Time 40 minutes
Servings 12
Calories 94kcal


  • 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