Crispy Parmesan Potato Stacks
The fall side dish everyone’s obsessed with — simple ingredients, big flavor, and a show-stopping presentation.
Ingredients (makes about 12 stacks):
3–4 Russet potatoes, peeled and very thinly sliced (mandoline works best)
3 tbsp olive oil (or melted butter)
½ cup shredded Parmesan cheese
2 tsp fresh thyme (or rosemary)
Salt & black pepper, to taste
Optional garnish: extra Parmesan and thyme
Directions:
1) Preheat oven to 400°F. Lightly grease a 12-cup metal muffin tin with olive oil or nonstick spray.
2) In a large bowl, toss potato slices with olive oil, Parmesan, thyme, salt, and pepper until evenly coated.
3) Layer the slices into each muffin cup, stacking them high like little potato towers.
4) Bake 45–50 minutes, until the edges are crispy and golden and the centers are tender.
5) Let them cool 5 minutes before carefully lifting each stack out with a spoon or offset spatula.
6) Sprinkle with extra Parmesan and thyme before serving.
