🥔 Crispy Potato Stacks
Ingredients
- 4–5 medium Potatoes (Yukon Gold or russet)
- 3 tbsp Butter, melted
- 1 tbsp Olive Oil
- 2 cloves Garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- ¼ cup grated Parmesan Cheese
- Optional garnish: chopped Parsley
Instructions
1️⃣ Preheat Oven
- Preheat oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin.
2️⃣ Slice the Potatoes
- Wash potatoes and slice them very thin (about 1–2 mm) using a knife or mandoline.
3️⃣ Season
- In a large bowl mix melted butter, olive oil, garlic, salt, pepper, and paprika.
- Add potato slices and toss until well coated.
4️⃣ Stack
- Layer the slices vertically in each muffin cup, forming small stacks.
- Sprinkle a little Parmesan cheese between layers or on top.
5️⃣ Bake
- Bake for 45–55 minutes, until the edges are golden and crispy and the centers are tender.
6️⃣ Serve
- Let cool 5 minutes, remove carefully, and sprinkle with parsley.
- Serve warm.
✅ Tips for extra crispiness
- Use starchy potatoes like russets.
- Slice very thin and evenly.
- Bake until the edges are deep golden brown.
🍽️ These crispy stacks pair great with:
- roasted chicken
- steak
- grilled fish
If you want, I can also give you a super-crispy 3-ingredient potato stack version that restaurants use (the secret is in the baking temperature).
