These crispy potato stacks are layered with Parmesan cheese and garlic, and baked in a muffin tin!
When the weather gets colder, I turn to baked potatoes for comfort.
It’s the perfect excuse to turn on the oven and warm up the house.
Lisa Lin
Besides who doesnt want a side of roasted taters for dinner?
A muffin tin is definitely required equipment for this recipe.
The walls of a muffin pan help keep everything in place.
Lisa Lin
Because they need to fit in the muffin tin, look for relatively small potatoes when shopping.
Potatoes that are 2 inches in diameter or so work well.
Yukons are usually a better size, plus they have a buttery flavor that I love.
Lisa Lin
(Yukons are also our top choice formashed potatoeshere at Simply Recipes!)
Slice the potatoes as thinly as possible.
Just venture to slice as thinly as you possibly can.
Lisa Lin
If you’re using a mandoline, verify to be very careful with the blade.
As an extra precaution, I always wear cut-resistant gloves when Im operating the mandoline.
One or two stacks is usually enough for each person.
Lisa Lin
If you have a big crowd coming around for dinner, feel free to double up the recipe!
Just be sure to save a stack for me, okay?
Coat a standard 12-cup muffin pan with cooking spray or brush on a thin layer of oil.
Lisa Lin
Rinse and scrub your potatoes.
Slice each potato thinly, between 1/8 and 1/16-inch thick.
I use a mandoline to get 1/16-inch thick slices.
Lisa Lin
Place 4 slices of potatoes at the bottom of each cup of the muffin tin.
Using a silicone brush, lightly brush the potatoes with some of the oil mixture.
Sprinkle some thyme leaves on top.
Each muffin cup should be filled to the top with potato slices.
Sprinkle half of the Parmesan evenly over the potato stacks.
Bake the stacks for 30 minutes, then pull out the potatoes and sprinkle the remaining cheese on top.
Use a spoon to help release the potato stacks from the muffin pan.
Season potato stacks with more salt and pepper, if you like.
Serve immediately while hot and crispy.
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