Garlic Parmesan Potato Stacks
Seasoned with garlic and parmesan, these sliced potato stacks are crispy of the outside and soft and fluffy in the middle. Easy to make and so delicious!
Print
Pin
Servings: 2 servings
Calories: 388kcal
Ingredients
- 2 potatoes (Russet or Yukon Gold)
- ½ stick salted butter (55g / 4 tablespoons)
- 1 garlic clove (minced)
- ¼ cup freshly grated parmesan (4 tablespoons)
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat the oven to 400F / 200c.
- Grease a muffin tin well with oil and place to one side.
- Place the butter and minced garlic in a small pot and place on a low heat so that the butter slowly melts.
- Meanwhile, peel the potatoes and cut them into round slices with a knife, about ⅛ inch thick. Add to a large bowl.
- Pour the melted garlic butter over the potatoes and add the parmesan and thyme leaves.
- Stack the potato slices in the greased muffin tin. Top the potatoes stacks with any of the parmesan mix still left in the bowl.
- Roast for around 40 minutes until golden brown and the potatoes are cooked through.
Notes
- Don't slice the potatoes too thinly or you won't get those fluffy middles.
- I found that one minced garlic clove gave a great final flavor. Feel free to add another if you are a garlic lover. For a milder garlic flavor you can use a teaspoon of garlic powder.
- Grease your muffin tin well with oil before adding the sliced potatoes.
- Toss the potato slices really well with the other ingredients so that they are well coated.
- Any garlic parmesan mixture left in your mixing bowl should be spooned on top of the stacks before roasting.
- This recipe serves two and makes six stacks. Recipe is easily doubled.
Nutrition
Calories: 388kcal | Carbohydrates: 31g | Protein: 8g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 413mg | Potassium: 761mg | Fiber: 4g | Sugar: 1g | Vitamin A: 973IU | Vitamin C: 40mg | Calcium: 192mg | Iron: 2mg