Parmesan Potato Stacks
Fun fact about me: I despise mashed potatoes. Like .... want to throw up, gag, puke, can't look at them, or let them touch my fork. Ahh I can barely talk about them. There is something about the weird mushy texture and bland flavor that just grosses me out. And this hatred of mashed potatoes has carried over into other mushy potatoes so truthfully I only like crunchy potatoes, hash browns, and tater tots and all of those potatoes have to be dipped in ketchup or hot sauce. I know, I'm a freak. I can't help it.
So that being said, this potato post is a really big deal for me. I don't think I have ever done a potato post!? Maybe sweet potatoes, but that's about it. These potato crisp stacks are perfect. They are crispy, buttery, covered in salt, cheese, and thyme. And even then I poured hot sauce over my stack. But honestly they are delicious and they are easy to make and the perfect little side dish. They literally look fancy when all I did was stack them in a muffin tin with butter and cheese. I mean, only 8 ingredients .... Come on!? Scroll down for the recipe.
Parmesan Potato Stacks
2 tablespoons olive oil
1 tablespoon butter
1/8 teaspoon garlic powder
1 teaspoon Kosher salt
1/4 teaspoon pepper
1 3/4 pounds Yukon potatoes
1/2 tablespoons fresh thyme leaves
1/2 cup parmesan cheese divided (1/4 cup shredded Parmesan cheese for layers and 1/4 for the tops)
1. Preheat oven to 375F and coat a standard 12-cup muffin pan with cooking spray or olive oil.
2. In a medium bowl, mix olive oil, butter, garlic powder and salt together. Place in microwave for 45 seconds until butter is melted. Stir together and set aside.
3. Rinse and scrub your potatoes and thinly slice each potato about 1/8 inch thick. I used a mandoline so they were all the same size. Place all the potatoes in the oil mixture and use your hands to coat the slices.
4. Assemble your potato stacks about 5-6 slices high. Sprinkle a little parmesan cheese in between each slice and sprinkle some thyme leaves on top, but WAIT to put the parmesan cheese on top. Continue stacking several layers of potatoes, brushing the oil and sprinkle some thyme sprigs on top.
5. Bake for 30 minutes at 375 degrees, then remove from the oven and sprinkle the remaining cheese on top. Bake another 5 to 10 minutes, until slightly crispy. Sprinkle a pinch more of Kosher salt over the tops and I also like to add a little pepper. Serve immediately.