Crispy Parmesan Potato Stacks

By Leslie Blythe Cheese, Potatoes Roasting

February 19, 2023

These Crispy Parmesan Potato Stacks are SO crispy. I am always on a quest to find the crispest potato recipes. These are a quick and easy alternative to classic roast potatoes. Unless you have serious knife skills, I suggest you get a mandoline. You can get one on Amazon. Just be VERY careful!

Prep: 20 mins
Cook: 1 hrs 10 mins
Yields: 6 Servings

Ingredients

¼ cup butter, melted

¼ cup olive oil

⅓ cup Parmesan, finely grated

1½ tablespoons thyme leaves, chopped

1 clove garlic, minced

4 large russet potatoes

1 teaspoon flaked salt

black pepper

Directions

1Preheat your oven to 350°F on convection and coat your 12-cup muffin tray with non-stick cooking spray.

2Peel the potatoes. Slice them into thin, 1mm thick slices using a knife or mandoline.

3In a large bowl, combine the melted butter, oil, thyme, garlic, parmesan, and a large pinch of salt and pepper.

4Add the potato slices and toss in the butter and oil mixture until well coated. Layer the potato slices evenly in the muffin tin, until they just reach above the surface. The potatoes will shrink once cooked.

5Cover the muffin tray with foil and transfer to the oven. Roast the covered potatoes for 20 minutes, then remove the foil, and cook for a further 50 minutes or until deeply golden and crispy.

6If you like your potatoes extra crispy; keep them in the oven for a bit longer until they turn deep golden brown.

7Remove the potato stacks from the muffin tray.

 Chefs Tip

1For even compact stacks, remove the stacks from the oven once softened, and press them down gently with the back of a spoon. This will press the layers together aiding the presentation If the stacks are getting golden on top but are pale on the bottom, use a silicone spatula to flip them over to aid with even browning.

Recipe adapted from The Culinary Cartel.

close full screen

00:00