Rosemary Parmesan Potato Stacks

Potatoes. Is there ever a wrong way to prepare potatoes? These Rosemary Parmesan Potato Stacks are simple yet elegant. Crispy edges and a creamy center, they’re just one more potato dish to add to your list to make! Bon Appetit!

I’m sure by now you already have your menu set for Thanksgiving. I mean I hope you do. But if you don’t and you need a new potato recipe that will WOW the crowd, these are the one! As a dietitian and diabetes educator I hear stories all the time about the poor potato and the ‘bad rap’ it gets. The key to any food is the portion, how it’s prepared, important also to mention that everyone’s digestion is different. If you’re eating potatoes as fries and chips all the time then we should have a discussion. Potatoes ‘air fried’, roasted, and/or mashed/riced can truly be an addition to any meal. They’re a side dish along with other foods and that also affects digestion. Give potatoes a chance. They’re just so dang delicious. A version of these with sweet potatoes and sage would be mighty nice!

Ingredients: Rosemary Parmesan Potato Stacks

1. Yukon Gold Potatoes – I tried these yesterday with Russet potatoes and they turned out delicious The only issue with Russets’ is their size. As you slice the potatoes, because Russets tend to be a bit bigger in size, their diameter can be too large to fit into the muffin tin. So I suggest splurging on the Yukon Golds and going for it!
2. Rosemary – Yesterday the grocery store I went to was out of rosemary – everyone’s preparing for their Thanksgiving feast! I had dried thyme and used that for the first round. I like thyme with potatoes. Use whichever herb you prefer. They’re both great.
3. Garlic Powder – I did use the powder and not the fresh here. You can definitely use fresh, but I’ve found that sometimes as you’re roasting garlic it can burn when it’s grated/minced. & that’s why I used the powder here – I want the flavor, I just don’t want to smell burnt garlic.
4. Olive Oil– I did use extra-virgin olive oil. You can use grapeseed oil if you’d like. The key with the oil is simply making sure the potatoes are as evenly coated as possible.
5. Parmesan Cheese – I buy a block of Parmesan and grate how much I need. This version doesn’t have any additives to it (to prevent flaking together) and it’s just fresher. I use Parmesan all the time – if you do find you have too much leftover, they make great quick bites to add to a cheese plate. That recipe by Giada says it take only 3-5 minutes and that’s not true. They take longer – just keep an eye on them so they don’t burn.
6. Pepper– I always use pepper and leave the salt out. The Parmesan has sodium and honest, it’s enough for me. But feel free to add a tad of flaked salt after they bake on top!

How To Make Rosemary Parmesan Potato Stacks

The key with these stacks is to make sure they’re cut evenly so they cook evenly. They’re potatoes, so that’s the last thing you want – a crunchy potato in the middle of your stack. I used a mandolin to ensure they were an even size. It’s an investment, but it does make life simpler. And if you’re buying a mandolin, you might as well buy cut resistant gloves. Trust me. You’ll save your fingers this way. They really should be sold together.

1. Slice the potatoes: Scrub the potatoes and dry them. Then start slicing away – the mandolin is set to about 1/16th of an inch in size. Remember the larger sized slices will go in the bottom of the muffin tin and the smaller ones towards the top.
2. Add all the spices: Sprinkle in the black pepper, rosemary, and Parmesan to the bowl of sliced potatoes. Next drizzle in the olive oil. Begin to rub the spices in and ensure that the oil is coating each slice of potato.
3. Start stacking: Spray the muffin tin with cooking spray. Start stacking the muffin tins with the larger potato slices and continue till you reach the top – and have the smaller slices on top. There may be a bit of Parmesan leftover in the bowl. Divide this among the muffin tins.
4. Bake. I rotate the pan halfway through, at 20 minutes. Even though my oven is new, this is just something I’ve always done to ensure even baking. You can add a little more Parmesan in the last 5 minutes to make sure there is some crispness on top.
5. Serve and enjoy! Let the potatoes rest for 5 minutes and then use a knife to run around the edges of the muffin tin (to make sure any Parmesan didn’t stick). Use the knife to lift the stacks out. Serve warm to enjoy!

OTHER POTATO RECIPES

• Twice-Baked Potatoes
• Sheet Pan Shrimp
• Mashed Potato Waffles

Rosemary Parmesan Potato Stacks

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Potatoes. Is there ever a wrong way to prepare potatoes? These Rosemary Parmesan Potato Stacks are simple yet elegant. Crispy edges and a creamy center, they’re just one more potato dish to add to your list to make! Bon Appetit!

• Total Time: 45 minutes
• Yield: 6 1x

Ingredients

Units USM Scale 1x2x3x

• 1 1/4 pounds Yukon Gold Potatoes, sliced (~4-5 Yukon Gold)
• 2 1/2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/4 cup Parmesan cheese, shredded
• 1/4 teaspoon black pepper
• 1 tablespoon fresh rosemary
• Cooking Spray, for pan

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Instructions

1. Preheat oven to 375°F.  Spray your 12-cup muffin pan with cooking oil spray.
2. Slice your potatoes ~1/16 inch thickness.  I used a mandoline to get them even, however, you could also cut them. 
3. Sprinkle to the potatoes your Parmesan cheese, garlic powder, rosemary, and black pepper as evenly as you can over the potatoes.  Drizzle the olive oil over the potatoes.  You want to make sure the potatoes are evenly coated as well.  I used my hands to separate the slices.  
4. Stack potato slices into each muffin tin until they reach the top.  You should have enough to fill all 12 molds.  Start with the wider slices at the bottom and then smaller slices on top.
5. Bake for 20 minutes and then rotate the pan to make sure they cook evenly.  Bake till they’re crispy on the edges and top.  If you want some extra crispness, add a little more Parmesan cheese in the last 5 minutes.
6. Cool the muffin stacks for about 5 minutes.  Use a knife and run around the edges of the tin just to make sure you’re able to lift the whole stack out.  Then use the knife to lift up from the bottom as well, making sure the stack stays together.
7. Garnish with additional rosemary and black pepper.  Serve while potatoes are warm and crispy.

Notes

*These are best served fresh.  If you try to re-heat them they’re not as crispy and can be a little tough around the edges.

*I used Yukon Gold as they are a bit smaller in size and that made sure the potatoes weren’t too large and were able to fit into the muffin tin.  You could use Russet potatoes, they’d just need to be on the smaller size.

*I polled everyone and they liked rosemary and not thyme, but you could substitute thyme here instead of rosemary.  If using fresh, use 1 tablespoon and if using dried, use just a teaspoon.

• Author: Amy’s Nutrition Kitchen
• Prep Time: 5
• Cook Time: 40
• Category: Sides