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Crispy Potato Stacks
Thinly sliced potatoes are tossed with melted butter, garlic, parsley, thyme, salt, and pepper, layered with grated Parmesan, and baked in a muffin tin. The stacks become crisp around the edges while staying creamy in the center.
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Ingredients
- 3 lb potatoes (Thinly sliced; use a mandolin carefully and do not handle the final potato nub with bare hands.)
- melted butter (Amount not stated in the source.)
- garlic (Amount not stated in the source.)
- parsley (Amount not stated in the source.)
- thyme (Amount not stated in the source.)
- salt (To taste; amount not stated in the source.)
- black pepper (To taste; amount not stated in the source.)
- grated Parmesan cheese (Sprinkled between some of the potato layers; amount not stated in the source.)
Steps
- 1
Thinly slice 3 pounds of potatoes, using a mandolin carefully. Do not be a hero with the final potato nub; protect your fingers or discard the small remaining piece.
- 2
Toss the potato slices with melted butter, garlic, parsley, thyme, salt, and pepper until the slices are coated.
- 3
Layer the seasoned potato slices in the muffin tin, sprinkling grated Parmesan cheese between some of the layers. Stack each portion all the way to the top, since the stacks sink somewhat during cooking.
- 4
Wrap the muffin tin in foil.
- 5
Bake at 375°F for 25 minutes, or until the potatoes are tender.
- 6
Increase the oven temperature to 425°F, remove the foil, and continue cooking uncovered for another 15 minutes, or until the edges are crispy and the centers are creamy.
- 7
Cut into one potato stack to reveal the cooked interior before serving.
Notes
The source does not provide quantities for the butter, garlic, herbs, seasonings, or Parmesan, nor does it specify the muffin-tin size, number of stacks, or detailed advance-preparation instructions. It mentions that additional tips and holiday advance-prep guidance are available on saltandpepperhere.com.
Nutrition per serving
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