Crispy Potato Stacks
These Crispy Potato Stacks are thinly sliced potatoes layered with butter, garlic, herbs, and plenty of cheese, then baked until golden and crisp around the edges.
Servings: 12 Servings
Calories: 174kcal
Ingredients
- 5 medium russet potatoes
- 1/2 cup butter melted
- 1 cloves garlic minced
- 1/2 cup Parmesan cheese finely grated
- 1/2 cup Cheddar cheese finely grated
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 12-cup mini muffin tin.
- Using a mandolin or a very sharp knife, cut the potatoes into 1/16” to 1/8” slices.
- In a large bowl, stir together the butter, garlic, cheeses, rosemary, thyme, salt and pepper. Add in the potatoes and toss well to coat.
- Layer the potato slices in each well of the muffin tin all the way to the top.
- Place the muffin tin on a baking sheet and cover with tinfoil.
- Bake for 15 minutes. Remove the foil and continue cooking for another 20-25 minutes. The potatoes should be tender and golden.
- Slide a paring knife around the outside of each stack to release it then use the knife to lift the stack out.
- Garnish with flake salt and some fresh thyme. Serve immediately.
Nutrition
Calories: 174kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 260mg | Potassium: 383mg | Fiber: 1g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 1mg