The any day any time snack stack!
Declining these crispy Parmesan potato stacks would be indecent as they’re are the kind of food that help soften the harshness of the world. The ultimate comfort food!
Potatoes always speak of comfort and homeliness and this stack is a testament to both.
My family love it served alongside any fried or roasted meat or chicken or simply as a brunch stack.
Drizzled with olive oil and rosemary, it’s simply marvellous.
These are made simply with butter, rosemary, thyme, garlic, a bit of cheese, salt, and some olive oil. Each cute little potato stack is crisp and utterly delicious. Slicing the potatoes and layering them together to create stacks, that as each stack bakes away, the edges of the potatoes gets crispy, while the middle turns out soft and buttery, with hints of thyme, rosemary and garlic throughout each stack.
If there’s one vegetable everyone in my family enjoys, it has to be potatoes. They can be in the form of chips, mashed potatoes, potato curry or simply roasted.
We all just love potatoes in any way, shape, or form. Who doesn’t, right?
I prefer using butter that is salted. Potato stacks can be made with or without the potato skin on.
No wastage and it tastes incredible too.
Potatoes don’t need much to make them delicious so use whatever seasonings you have at hand if you don’t have everything that is stated in the recipe.
If you have a mandolin to slice your potatoes, that will make your job so much easier.
Allow the edges to become crisp up, almost chip-like, which is totally addictive.
CRISPY PARMESAN POTATO STACKS
Ingredients
- 4-6 medium potatoes, cut thinly
- ¼ cup salted butter, melted
- 2 tbsp olive oil
- 2 tsp dried rosemary
- 1 tsp dried thyme
- 1-2 cloves garlic, grated
- ½ cup grated parmesan cheese
- salt and black pepper to taste
Instructions
- Preheat the oven to 200C
- Lightly grease a 12 cup muffin tin.
- Cut the potatoes using a Mandoline or very sharp knife into thin slices.
- In a large clean bowl, stir together the butter, olive oil, rosemary, thyme, garlic, cheese, salt and black pepper.
- Add the potatoes and toss well to coat. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top.
- The potatoes will shrink down as they cook through.
- Place into the oven and roast for 30 minutes. If it is browning too quickly and not yet cooked, cover it with foil to cook finish.
- Using a butter knife, run the butter knife around the edges of each stack to release them.
- Serve immediately!
