Ingredients
Scale
- 2 large russet potatoes
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with cooking spray or butter.
- Wash and peel the potatoes, then slice them into thin rounds, about 1/8 inch thick.
- In a large bowl, combine the melted butter, minced garlic, salt, black pepper, and dried thyme. Add the potato slices and toss until they are well coated.
- Begin stacking the potato slices in the greased muffin tin, layering them vertically to create stacks. Aim for about 6-8 slices per cup.
- Once all the potato slices are stacked, sprinkle the grated Parmesan cheese evenly over the tops of each stack.
- Cover the muffin tin with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are golden brown and crispy on top.
- Remove from the oven and let cool for a few minutes. Carefully remove the stacks from the muffin tin using a fork or small spatula.
- Garnish with chopped fresh parsley before serving.
Notes
- For extra flavor, try adding a sprinkle of smoked paprika or cayenne pepper to the butter mixture before tossing with the potatoes.
- You can also substitute sweet potatoes for a sweeter twist on this dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stack
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg