These crispy Parmesan potato stacks are a fun twist on your standard baked potato, and they’re surprisingly easy to make.
Slice the potatoes as thinly as possible. A mandolin set to 1/16-inch is great for slicing uniform, thin slices, but you can use a chef’s knife, too. Just try to slice as thinly as you possibly can.
One or two stacks is usually enough for each person. If you have a big crowd coming around for dinner, feel free to double up the recipe! Just be sure to save a stack for me, okay?
Crispy Parmesan Potato Stacks Recipe
I purposely use a silicone pastry brush for this recipe because I found that a standard pastry brush with bristles added too much oil.
Ingredients:
- 2 1/2 tablespoons olive oil
- 1/8 teaspoon garlic powder
- 3/4 teaspoon salt
- 1 3/4 pounds Yukon potatoes
- 1/2 tablespoons fresh thyme leaves
- 1/4 cup shredded Parmesan cheese
- 12-cup muffin pan
- Silicone pastry brush
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