Parmesan Crispy Stacked Potatoes in Muffin Pan
Calories: 5
Adjust Servings Here: 12 cups
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.
Ingredients
- 4 - 5 large (500 g) Yukon Gold or Russet potatoes I like Russet
- 1 tsp Salt
- 2 tbsp Olive oil
- ½ tsp Black pepper
- ⅓ cup (75 ml) Unsalted Butter melted
Parmesan mix
- 1 cup (100 g) Parmesan grated
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tbsp Fresh Rosemary, finely chopped or ½ tsp dried
- 1 tbsp Fresh Thyme, finely chopped or ½ tsp dried
- ¼ cup Parsley , finely chopped finely chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a muffin pan with butter or cooking spray.
- Prepare the Potatoes: Peel and thinly slice the potatoes using a mandoline or sharp knife to ensure even slices. Coat them with olive oil and season with salt and pepper.4 - 5 large Yukon Gold or Russet potatoes, 1 tsp Salt, 2 tbsp Olive oil
- Marinate the Potato Slices: Add the potato slices to the bowl and the melted butter, grated Parmesan cheese, garlic powder, onion powder, dried thyme and rosemary. Toss them until they are well coated with the butter and seasoning mixture.½ tsp Black pepper, 1 cup Parmesan, 1 tsp Garlic powder, 1 tbsp Fresh Rosemary, finely chopped, 1 tbsp Fresh Thyme, finely chopped, 1 tsp Onion powder, ¼ cup Parsley , finely chopped
- Assemble the Potato Stacks: Stack the potato slices into each muffin cup, filling them to the top. Press down gently to ensure the slices are packed together. Drizzle melted butter on top of each stack.⅓ cup Unsalted Butter
- Bake: Place the muffin pan in the preheated oven and bake for 55-60 minutes, or until the potatoes are tender and the tops are golden and crispy. Cover the muffin pan with aluminum foil for the last 15 minutes of baking if the tops start to brown too quickly.
- Serve: Remove the muffin pan from the oven and let the potato stacks cool for a few minutes. Use a knife to gently release the stacks from the pan. Garnish with freshly chopped parsley if desired, and serve warm.
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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