Go Back
–+ servings
Crispy Parmesan Potato Stacks with Savory Garlic Butter

Crispy Parmesan Potato Stacks with Savory Garlic Butter Magic

Experience the delightful crunch of Crispy Parmesan Potato Stacks with Savory Garlic Butter, perfect for any gathering or family meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 stacks
Course: Snacks
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crispy Parmesan Potato Stacks Ingredients
  • 4 medium Potatoes Firm varieties like Russets or Yukon Golds work best
  • 1/2 cup Unsalted Butter Can substitute with plant-based butter for a vegan option
  • 2 tablespoons Olive Oil
  • 3 cloves Garlic Minced
  • 3/4 cup Parmesan Cheese Can use nutritional yeast for dairy-free option
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Dried Thyme or Italian Seasoning
  • 1/4 teaspoon Red Pepper Flakes Optional
  • 2 tablespoons Fresh Parsley For garnish
  • 1 pinch Flaky Sea Salt For finishing

Equipment

  • Oven
  • muffin tin
  • Mandoline slicer
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin.
  2. Thinly slice the potatoes to about 1/8 inch thick using a mandoline slicer.
  3. Whisk together melted butter, olive oil, minced garlic, parmesan cheese, salt, pepper, thyme and red pepper flakes.
  4. Coat the dried potato slices in the garlic butter mixture.
  5. Stack 8-10 slices vertically in each muffin cup and spoon remaining butter mixture over the top.
  6. Cover loosely with aluminum foil and bake for 20 minutes.
  7. Remove foil and bake for an additional 20-25 minutes until golden.
  8. Sprinkle remaining parmesan cheese and bake for an additional 3-5 minutes.
  9. Let cool in the muffin tin for 5 minutes before serving decorated with parsley and flaky sea salt.

Nutrition

Serving: 1stackCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Stack can be prepared ahead and refrigerated for up to 6 hours before baking. Can also be frozen before baking and used within 2 months.

Tried this recipe?

Let us know how it was!