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.
Table of Content
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.
How long will you keep these potatoes?
These are best served fresh soon after they are made. But, leftovers will keep in the fridge for up to 3 days.
How to remove starch from potatoes?
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.
Do potatoes cook better with foil or without foil?
Cooking potatoes with foil cooks them faster but also makes them softer. I prefer to have them crispier so I cook them without foil.
Printable Recipe
Parmesan Crispy Stacked Potatoes in Muffin Pan
Print Pin Rate Share by Email Share on FB Save GrowCalories: 359kcal
Adjust Servings Here: 4 servings
Description
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.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (500 g) Starchy Potatoes (I like Russet)
- 1 teaspoon Salt
- 2 tablespoon Olive oil
- ¼ cup Parsley (finely chopped)
- ⅓ cup (75 ml) Unsalted Butter (melted )
Parmesan mix
- ½ cup (50 g) Parmesan (grated )
- ½ teaspoon Black pepper
- ½ teaspoon Garlic powder
- 1 tablespoon Rosemary (fresh, finely chopped)
- 1 tablespoon Thyme (fresh, finely chopped)
- 1 tablespoon 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 teaspoon Black pepper, ½ teaspoon Garlic powder, 1 tablespoon Rosemary, 1 tablespoon Thyme, 1 tablespoon 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 teaspoon Salt, 2 tablespoon 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
Nutrition Information
Calories: 359- kcalCarbohydrates: 24- gProtein: 8- gFat: 27- gSaturated Fat: 17- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 7- gTrans Fat: 1- gCholesterol: 70- mgSodium: 856- mgPotassium: 557- mgFiber: 2- gSugar: 1- gVitamin A: 1240- IUVitamin C: 16- mgCalcium: 195- mgIron: 2- mg
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
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