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Delicious golden smashed potatoes topped with herbs, served on a stylish green-edged plate.
Tina

Parmesan Garlic Potato Stacks

Crispy on the edges, tender in the center, and full of flavor, these Parmesan Garlic Potato Stacks are a perfect holiday side. Baked in muffin tins for easy portioning, they’re cheesy, garlicky, and irresistible.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 stacks
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 ½ lb russet very thinly sliced (1.15 kg), or Yukon Gold potatoes
  • ⅓ cup butter or half butter + half olive oil (75 g / 80 ml), melted
  • ¾ cup Parmesan cheese 75 g, grated
  • 1 ½ teaspoon garlic powder 4 g
  • ¾ teaspoon salt 4 g
  • ¾ teaspoon ground black pepper 2 g
  • thyme optional for garnish, fresh or dried
  • oil for muffin tin, Non-stick spray

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
  2. In a large bowl, toss sliced potatoes with melted butter (and/or olive oil), Parmesan, garlic powder, salt, and pepper until evenly coated.
  3. Layer the potato slices into each muffin cup, stacking them to the top (they will shrink slightly while baking).
  4. Bake for 45–55 minutes, until the edges are golden and the centers are tender.
  5. Let the stacks rest for 5 minutes, then carefully remove from the muffin tins. Garnish with extra Parmesan, herbs, or salt if you like.