When the potato stacks have cooled for about 5 minutes, run a butter knife around the edges of each one and they will pop out perfectly! Serving SuggestionsĮlegant enough to serve at a fancy dinner party with Orange and Rosemary Pork Tenderloin and Grilled Asparagus and casual enough to pair with Texas Tommy Dogs and Cheeseburger Sliders, these potato stacks are really versatile. So your potato stacks don’t get stuck in the pan… Step 5: Remove the stacks, garnish with a sprinkle of fresh thyme. Step 4: Let the potato stacks cool in the pan for about 5 minutes-this makes them easier to remove. Remember, they’ll shrink down as they bake, so don’t be shy-pile them a little higher than the rim. Step 3: Neatly stack the seasoned potato slices into the prepared muffin tin. In a large mixing bowl, toss the potato slices with the melted butter, grated Parmesan cheese, fresh thyme leaves, garlic powder, salt, and pepper. The mandoline is your best friend here for even slices. Step 2: Grab your trusty mandoline slicer and carefully slice the unpeeled potatoes into whisper-thin rounds, about 1/16 inches thick. While it’s warming up, generously grease your muffin tin with cooking spray or butter. Step 1: Start by preheating your oven to a toasty 400☏. How to Make Crispy Muffin Tin Potato Stacks If you don’t have a mandoline, you can always use your favorite knife–you just want to make sure to slice the potatoes as thinly as possible and keep them all the same size and width. If you’ve never used one before, be very careful because the mandoline has extremely sharp blades. USING A MANDOLINEĪ mandoline is an amazing kitchen tool: it is quick, efficient, and will slice things evenly and really really really thin, which is what you want for Crispy Muffin Tin Potato Stacks. One of my favorite ways to eat these potato stacks is alongside Mini Broccoli Quiche for brunch or lunch (eggs and potatoes–what’s not to love?).

If you make them for dinner, try serving them with Baked Lemon Chicken or, for the meat and potatoes lovers in your family, with Red Wine Strip Steaks. And not peeling the potatoes creates the crunchy edges (and saves time, too!). The combination of thyme, garlic powder, and nutty Parmesan cheese creates the perfect seasoning for these stacks. But part of their charm comes from their size–they’re just too cute to resist! And they go with everything–not only are they a great side dish, they’re also perfect as an appetizer or to take to a party or even as a late-night snack (better than potato chips, for sure!). What makes these potato stacks so addictive? No doubt, their crispy edges and buttery layers of potato. Live and learn…now I make a double batch every time I serve them. The first time I made these Crispy Muffin Tin Potato Stacks, I knew they would become my family’s favorite way to eat potatoes because they disappeared within minutes of my serving them! No kidding–I set the platter on the table and when I returned to the table with the main course and salad, the potato stacks were gone! Garnish with grated Parmesan and a touch of rosemary, if desired.Everyone will love this fun way to serve potatoes! Place the potatoes on the serving dish and add some of the garlic sauce on top.ħ. If you wish, prepare the garlic topping by mixing the oil, water, and garlic together. Bake for about 45-55 minutes, until the edges and the tops of the stacks are golden brown and crispy.ĥ. Grease 12 muffin tins with butter, or spray them with cooking oil. Arrange the potato slices into stacks inside each muffin tin.Ĥ. Add the rest of the ingredients and mix well.ģ. Peel the potatoes and slice them about 1/10' thick. You can use a food processor with a special attachment for slicing, a mandolin slicer, or follow my old-fashioned example and simply slice them with a knife. Russet potatoes work best, but you can also use Yukon gold or red potatoes. You'll need to slice the potatoes about 1/10' thick for this recipe. So, if you have a dusty (dust-free works, too) muffin tin, it's time to utilize it and give these Parmesan Potato Stacks a try! HOW TO SLICE POTATOES Every once in a while, I make egg muffins or these delicious treats. I am not a baker, but I do have a muffin tin - which does get a little dusty from time to time. And to top it off, I suggest sprinkling these with some garlicky oil for extra aroma and flavor. The combination of Parmesan, rosemary, paprika, and butter make these Parmesan Potato Stacks simply irresistible.

Crispy on the outside and soft on the inside, these flavorful Parmesan Potato Stacks make a great snack, or a side dish.

Muffin tin potato stacks