Stacked Potatoes 

 Preheat your oven to a toasty 400 degrees Fahrenheit. While it’s warming up, grab a 12-cup muffin tin and give it a good spray with non-stick cooking spray.

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 In a medium-sized bowl, whisk together the grated Parmesan cheese, olive oil, melted butter, crushed rosemary, thyme, oregano, garlic powder, salt, and black pepper.

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Take those thinly sliced potatoes and place them in a large bowl. Drizzle your aromatic Parmesan mixture over the top and gently toss to coat each slice evenly.

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Now for the fun part! Stack the herbed, oily potato slices into each muffin cup, pressing down lightly to compact them. Aim for a nice, neat stack that’s just above the rim of the cup.

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Full recipe & nutritional info on bakedbree.com