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Top Shot of Rosemary Parmesan Potato Stack

Rosemary Parmesan Potato Stacks

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5 from 1 review

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 Scale
  • 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

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.

Find it online: https://www.amysnutritionkitchen.com/rosemary-parmesan-potato-stacks/

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