Crispy Parmesan Potato Stacks Recipes

Steps:

• Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
• Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
• Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
• Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.

Steps:

• Preheat oven to 375°F. Grease the interior of a 12-cup muffin pan with cooking oil spray.
• Add all ingredients to a large bowl. Stir potatoes until they are evenly covered in oil, herbs, and cheese. You will need to separate the slices so that they all get coated.
• Stack potato slices into each muffin mold until they reach the top. You should have enough to fill all 12 molds. I start with the wider slices at the bottom and then smaller slices on top.
• Bake for about 50-60 minutes or until the tops and edges are crispy. If desired, sprinkle a little more parmesan cheese on top before the last 5 minutes of baking.
• Once finished cooking, remove muffin pan from oven. If any of your stacks have slid off-center, slide them back to the middle while the potatoes are hot and still in the muffin pan. Let the stacks cool for about 5-10 minutes in the muffin pan. This will let the potatoes crisp up further and will also stabilize the stacks so that you can easily remove them in one piece from the pan.
• If desired, garnish with fresh thyme and a sprinkling of sea salt and black pepper. Serve while potatoes are warm and still crispy.
• Notes:.
• I recommend using a mandoline slicer* to quickly and evenly slice the potatoes.
• I used gold potatoes because they are smaller and the slices fit within the muffin pan molds.
• Make sure to bake the potatoes in a muffin pan, which prevents the stacks from sliding and falling over when they bake.
• Let the potatoes cool in the muffin pan which will stabilize the stacks so that they will not fall apart.
• I don't recommend prepping this dish ahead of time. Sliced potatoes will start to turn gray if not cooked right away.