Description
Thinly sliced potatoes tossed with garlic butter and Parmesan, stacked in muffin tins, and baked until the edges are irresistibly crispy with tender, buttery centers.
Ingredients
2 lb russet or Yukon Gold potatoes, scrubbed
6 tbsp unsalted butter, melted
1 tbsp olive oil
3 garlic cloves, finely minced
1 cup finely grated Parmesan cheese, divided
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp dried thyme or Italian seasoning
1/4 tsp red pepper flakes (optional)
1 tbsp chopped fresh parsley (for garnish)
Flaky sea salt, for finishing
Instructions
1. Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
2. Thinly slice potatoes about 1/16–1/8 inch thick, ideally with a mandoline.
3. In a large bowl, whisk together melted butter, olive oil, garlic, 3/4 cup Parmesan, salt, pepper, thyme, and red pepper flakes.
4. Toss potato slices in the mixture until evenly coated.
5. Stack 8–10 slices into each muffin cup, spooning extra butter mixture on top.
6. Cover loosely with foil and bake 20 minutes.
7. Remove foil and bake another 20–25 minutes until edges are deeply golden and centers tender.
8. Sprinkle remaining Parmesan on top and bake 3–5 minutes more.
9. Cool for 5 minutes, then run a knife around edges to release. Garnish with parsley and flaky sea salt.
Notes
For maximum crispiness, slice potatoes very thin.
Assemble stacks ahead and refrigerate up to 6 hours before baking.
Swap Parmesan with Pecorino Romano for sharper flavor.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 230
- Sugar: 1g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg