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By Summer

Garlic & Parmesan Crispy Potato Stacks in Muffin Tins

These Crispy Potato Stacks are a fun and elegant way to serve potatoes as an individual appetizer, but also make a great side dish. They are cooked to a crispy golden brown perfection and are the perfect garlicky, buttery bite!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 Russet Potatoes or Yukon Gold Potatoes
  • 3 Tbsp Extra Virgin Olive Oil
  • 1/2 Tbsp Garlic, minced (about 2-3 cloves) 
  • 1/2 Cup Parmesan Cheese, grated (plus extra for topping)
  • 1/2 Tbsp Parsley, chopped (plus extra for garnish)
  • 1/2 Tsp Salt

Equipment

  • Mandoline slicer or sharp knife
  • 9×13 baking dish or large mixing bowl
  • Small sauce pan
  • Measuring spoons & cups
  • spatula
  • Muffin tin and/or muffin cups
  • Fork
  • Toothpicks or Cocktail Picks
  • Serving platter or board

Instructions
 

  1. Preheat your oven to 4oo°F (205°C) 
  2. Thinly slice your potatoes using a mandoline slicer. If you don’t have a mandoline, use a sharp knife and make sure the slices are thin and even. Then put the slices into a 9×13 baking dish or a large mixing bowl. 
  3. Pour the olive oil and minced garlic into a saucepan and saute over medium heat until the garlic is fragrant, about 2 minutes. 
  4. Remove from heat. After a few minutes, stir in the grated parmesan cheese, chopped parsley and salt. 
  5. Pour the oil mixture on the potatoes and stir to coat. After you give the potatoes a few stirs, use your hands to make sure all the slices are coated
  6. Place the sliced potatoes on top of each other into each section of your muffin pan, creating even stacks. Top with a little extra parmesan cheese.
  7. Bake in the oven at 4oo°F (205°C) for about 25 minutes or until the edges of the potatoes turn golden brown and a toothpick slides easily into the center of a stack.
  8. Remove from the oven and let the potatoes cool for about 5 minutes. 
  9. Place a toothpick in each stack, then, using a fork to scoop out the stacks and place them in rows on a serving platter. 
  10. Serve and enjoy with a side of ketchup or your favorite sauce!

Notes

  • If you don't have a mandoline slicer, slice by hand using a sharp knife. Try to keep the slices uniform in thickness so the potatoes will cook evenly.
  • If you’re not using a silicone muffin tin or cups, make sure to grease your muffin tin.
  • Make sure the potato slices are thin and stacked evenly. Pressing gently as you layer the slices can help the stacks hold together better. 
  • Let the stacks cool for a few minutes in the tins and place your toothpicks before removing, and this will prevent them from falling over. 
  • The stacks may be a little bubbly from the oil towards the end of the bake. They should not bubble over and will set once removed from the oven. If it looks like they are going to bubble over, pull them from the oven and carefully soak up a little of the oil with paper towels, and use a little less oil next time.