Ingredients
Scale
- 4 large russet potatoes, peeled and thinly sliced
- 1/4 cup unsalted butter, melted
- 1/3 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh thyme leaves for garnish (optional)
If you’re out of Parmesan, feel free to use Gruyère or even a sharp cheddar for a different flavor twist. And if dried thyme isn’t your thing, rosemary works beautifully too.
Instructions
- Preheat your oven to 400°F (200°C). This temperature ensures the potatoes will crisp up beautifully, something my dad would insist on for that perfect texture.
- In a large bowl, combine the sliced potatoes with melted butter, Parmesan, garlic powder, dried thyme, salt, and pepper. Toss everything together until the potatoes are well coated. Remember, there’s no need for perfection here—just ensure each slice gets some love.
- Layer the potato slices into stacks and place them in a muffin tin. This is a trick I learned from years of trying to make veggies fun for my kids—anything muffin-shaped is instantly more appealing!
- Bake in the preheated oven for 45-50 minutes, or until the edges are golden brown and crispy. You’ll know they’re done when the enticing aroma fills your kitchen, just like those late-night meals at home.
- Once baked, let them cool for a few minutes before gently removing them from the muffin tin. Garnish with fresh thyme if desired, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crispy Parmesan Potato Stacks, recipe, cooking, food
