Make impressive, layered potato stacks that bake up crispy on the edges and tender inside using a simple muffin tin method. These stacks feature garlic butter and Parmesan cheese, making them an elegant side dish.
Author:ariathompson
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:12 stacks 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
5 pounds Yukon Gold potatoes, peeled and sliced to 1/8-inch rounds
Preheat your oven to 400 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
In a small bowl, combine the melted butter, Parmesan cheese, garlic powder, onion powder, paprika, salt, and white pepper. Mix this garlic butter mixture well.
Take the thinly sliced potatoes and place them in a large bowl. Pour the butter and cheese mixture over the potatoes. Use your hands to toss the slices gently until every slice is evenly coated.
Take about 5 to 7 potato slices and layer them inside each cup of the prepared muffin tin, pressing them down slightly to form a tight stack. Do not overfill the cups.
Bake the potato stacks for 35 to 45 minutes. The edges should look golden brown and crispy, and the potatoes should be tender when pierced with a fork.
Carefully remove the stacks from the oven. Let them cool in the muffin tin for about 5 minutes before gently lifting them out.
Garnish the tops of the potato stacks with fresh chopped parsley before serving immediately.
Notes
For the best results and crispest edges, use Yukon Gold potatoes as they hold their shape well when sliced thin.
If you want extra crispy edges, you can brush the tops of the stacks with a little extra melted butter halfway through baking.
These potato stacks are a perfect holiday potato recipe or an easy elegant side dish for any dinner.