Here’s a simple and delicious way to make Mini Potato Stacks—crispy on the outside, tender inside, and perfect as a side dish or appetizer. 🥔✨
Ingredients (Serves 4–6)
- 4–5 medium Potatoes, peeled or scrubbed
- 2–3 tbsp Olive oil
- 2 tbsp Butter, melted
- ¼ cup Grated Parmesan cheese
- 1 tsp Garlic powder
- Salt and black pepper to taste
- Optional: Fresh herbs (rosemary, thyme, parsley) for garnish
Instructions
1. Preheat Oven
- Preheat oven to 425°F (220°C).
- Grease a muffin tin with a little olive oil or butter.
2. Slice Potatoes
- Slice potatoes thinly, about 1/8 inch thick. A mandoline works best for uniform slices.
3. Stack the Potatoes
- In each muffin cup, stack the potato slices, alternating with a tiny sprinkle of salt, pepper, garlic powder, and Parmesan.
- Drizzle a little melted butter or olive oil over each stack.
4. Bake
- Cover loosely with foil and bake for 25–30 minutes, until potatoes are tender.
- Remove foil and bake for an additional 10–15 minutes to crisp the tops.
5. Garnish & Serve
- Sprinkle with fresh herbs and a touch more Parmesan before serving.
💡 Tips for Best Results
- Use starchy potatoes like Russets for fluffier interiors.
- For extra flavor, mix in a little smoked paprika or onion powder in the layers.
- Can be made ahead: stack potatoes in the muffin tin, refrigerate, and bake later.
If you want, I can also show a quick 5-ingredient mini potato stack version that’s ready in under 30 minutes—super easy for weeknight dinners.