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Crispy Muffin Tin Potato Stacks

Crispy Muffin Tin Potato Stacks

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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine American
Servings 12
Calories 112 kcal

Ingredients
  

  • 2 lbs Russet potatoes
  • 4 Tbsp unsalted butter melted
  • 1 tsp fresh thyme leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Instructions
 

  • Start by preheating your oven to a toasty 400°F. While it's warming up, generously grease your muffin tin with cooking spray or butter.
  • Grab your trusty mandoline slicer and carefully slice the unpeeled potatoes into whisper-thin rounds, about 1/16 inches thick. The mandoline is your best friend here for even slices. In a large mixing bowl, toss the potato slices with the melted butter, grated Parmesan cheese, fresh thyme leaves, garlic powder, salt, and pepper.
  • Neatly stack the seasoned potato slices into the prepared muffin tin. Remember, they'll shrink down as they bake, so don't be shy—pile them a little higher than the rim. Bake for 40-45 minutes. You're looking for those edges to be crisped to perfection.
  • Let the potato stacks cool in the pan for about 5 minutes—this makes them easier to remove.
  • Remove the stacks, garnish with a sprinkle of fresh thyme.

Nutrition

Calories: 112kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 174mgPotassium: 328mgFiber: 1gSugar: 0.5gVitamin A: 162IUVitamin C: 5mgCalcium: 49mgIron: 1mg
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