Parmesan Crispy Potato Stacks
Everyone knows that Parmesan cheese makes everything taste great. Try making this Parmesan crispy stacked potatoes for a crispy and crunchy side dish for any meal or as a unique appetizer for your next party.

Potatoes are nearly all water, with about 20 percent dry matter in the flesh of a medium-sized potato. When you turn a potato in a pan, the dry matter crisps and dries out, leaving behind a viscous layer of water that sticks to the pan.
Want to make a potato dish that is light and delicious? To make fried potatoes that are crispy on the outside yet fluffy and soft on the inside?
Why make these potatoes
- These are super simple, easy, and oh-so-delicious. I highly recommend making a double batch because they do go fast.
- These are not gratin-type potatoes so the edges are crisp.
- And most of the ingredients in this recipe are simple pantry staples or easy to find.
- Also, in this recipe, we use the whole potato with all small and big slices so there is no waste!!
- These are perfect to serve as an appetizer, side dish, or quick snack.

Ingredients and substitutes
- Potatoes – Use long starchy potatoes. I like to use red waxy potatoes.
- Parmesan – I love the nutty flavor of parmesan but you can also use Grueye.
- Herbs – I’ve used finely chopped fresh rosemary and thyme followed by a light sprinkle of parsley at the end.
- Garlic – Fresh garlic tends to burn but garlic flakes make a wonderful addition.

Parmesan crispy potato stacks
- Oven – Preheat the oven at 375°F/ 190°C / Gas Mark 5
- Pan – Spray the muffin pan cavities with oil or brush with melted butter. Set aside.

- Parmesan mix – In a bowl, combine all the parmesan mixture. And set aside.
- Potatoes – Wash, peel, and cut the potatoes into thin slices. Using a paper towel, pat dry the potato slices as much as possible.
Pro tip – I used a sharp knife but you can also use mandoline to slice the potatoes. - Season – Sprinkle the sliced potatoes with salt. Then, add the olive oil and toss it well so each and every slice of potato is well coated with the oil.
- Cheese – Then, sprinkle the parmesan mixture over the potato slices in three batches. Making sure to toss them well so all the slices are well coated.

- Stack – Layer a few slices of potatoes in each muffin cavity.
Pro tip – I like to use different size slices so each and every slice gets crisp around the edges. - Butter – Top each stack with a tablespoon of melted butter. This will ensure crisp edges with soft centers.
- Bake – Transfer the muffin pan to the preheated oven and bake for 35 to 45 minutes. If the top starts to get too dark, tent the pan with aluminum foil.
- Garnish – Sprinkle the baked potato slices with chopped parsley.

These are best served fresh soon after they are made. But, leftovers will keep in the fridge for up to 3 days.
Soaking the starchy potatoes in water for a few minutes will help remove all the starch. Personally, I like to pat the slices dry because the little starch left behind will help stick the slices together.
Cooking potatoes with foil cooks them faster but also makes them softer. I prefer to have them crispier so I cook them without foil.
Parmesan Crispy Stacked Potatoes in Muffin Pan
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Ingredients
- 1 lb (500 g) Starchy Potatoes (I like Russet)
- 1 tsp Salt
- 2 tbsp Olive oil
- ¼ cup Parsley (finely chopped)
- ⅓ cup (75 ml) Unsalted Butter (melted )
Parmesan mix
- ½ cup (50 g) Parmesan (grated )
- ½ tsp Black pepper
- ½ tsp Garlic powder
- 1 tbsp Rosemary (fresh, finely chopped)
- 1 tbsp Thyme (fresh, finely chopped)
- 1 tbsp Onion flakes
Instructions
- Oven – Preheat the oven at 375°F/ 190°C / Gas Mark 5
- Pan – Spray the muffin pan cavities with oil or brush with melted butter. And set aside.⅓ cup Unsalted Butter
- Parmesan mix – In a bowl, combine all the parmesan mixture. Set aside.½ cup Parmesan, ½ tsp Black pepper, ½ tsp Garlic powder, 1 tbsp Rosemary, 1 tbsp Thyme, 1 tbsp Onion flakes
- Potatoes – Wash, peel, and cut the potatoes into thin slices. Using a paper towel pat dry the potato slices as much as possible. Pro tip – I used a sharp knife but you can also use mandoline to slice the potatoes.1 lb Starchy Potatoes
- Season – Sprinkle the sliced potatoes with salt. Then, add the olive oil and toss it well so each and every slice of potato is well coated with the oil.1 tsp Salt, 2 tbsp Olive oil
- Cheese – Then, sprinkle the parmesan mixture over the potato slices in three batches. Making sure to toss them well so all the slices are well coated.
- Stack – Layer a few slices of potatoes in each muffin cavity. Pro tip – I like to use different size slices so each and every slice gets crisp around the edges.
- Butter – Top each stack with a tablespoon of melted butter. This will ensure crisp edges with soft centers.
- Bake – transfer the muffin pan to the preheated oven and bake for 35 to 45 minutes. If the top starts to get too dark tent the pan with aluminum foil.
- Garnish – Sprinkle the baked potato slices with chopped parsley.¼ cup Parsley
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you