Ingredients
Potato Stacks
- ¼ cup extra virgin olive oil, plus more for brushing
- 1 tablespoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 3 garlic cloves, grated or finely minced
- 1 teaspoon Kosher salt
- 1 teaspoon sweet paprika
- 2 pounds medium-sized Russet or Idaho potatoes, scrubbed but not peeled
- ¾ cup finely grated Parmesan cheese, divided
- 2 tablespoons fresh minced chives or parsley leaves
Instructions
- Get ready: Arrange a rack in the middle of the oven and preheat to 400°F. Lightly brush the wells of a 12-cup muffin tin with olive oil to prevent sticking.
- Mix seasonings: In a large bowl, combine the extra virgin olive oil, chopped fresh thyme, rosemary, grated garlic, Kosher salt, and sweet paprika. Stir well to create a flavorful oil mixture.
- Slice and toss potatoes: Using a mandoline slicer with a safety guard or a very sharp knife, slice the potatoes into ⅛-inch thin slices. Add these slices to the bowl with the seasoned oil mixture and toss thoroughly to coat each slice. Using your hands for tossing ensures even coverage. Next, add ½ cup of the Parmesan cheese and toss again so the cheese adheres to the potato slices.
- Layer potatoes: Divide and stack the potato slices into each cup of the prepared muffin tin, filling all the way to the top. Expect the potatoes to shrink down as they bake.
- Bake until tender: Place the muffin tin on the middle oven rack and bake for 30 minutes. Test for doneness by piercing the stacks with a sharp paring knife—it should glide in easily without resistance. If tenderness is not achieved, bake for an additional 10-15 minutes.
- Top with cheese and broil: Remove the muffin tin from the oven and sprinkle the remaining ¼ cup Parmesan cheese evenly over the tops of the potato stacks. Switch the oven to broil and place the pan on the top rack. Broil the stacks for 3-5 minutes, watching carefully until the cheese is golden brown and the edges are crispy. Avoid burning them by staying attentive.
- Cool and serve: Allow the potato stacks to cool for 5-10 minutes to firm up. Run a knife or small offset spatula around the edges and bottom of each stack to release them from the tin. Serve immediately, garnish with extra salt and fresh minced chives or parsley.
Notes
- Use a mandoline slicer for uniformly thin potato slices for even cooking.
- Do not peel potatoes; the skin adds texture and nutrients.
- Watch the broiling step carefully to prevent the cheese from burning.
- Allow stacks to cool slightly before removing to maintain their structure.
- Feel free to swap Parmesan with a similar hard cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American/Mediterranean
