Description
Savor the delightful layers of crispy potatoes and gooey Parmesan cheese in these easy-to-make muffin tin stacks. Perfect for any gathering or weeknight dinner!
Ingredients
Scale
- 4 large Russet potatoes
- 1 cup grated fresh Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (optional, e.g., thyme or rosemary)
Instructions
- Preheat your oven to 425°F (220°C).
- Grease a muffin tin with cooking spray or olive oil.
- Slice the potatoes into thin rounds (about 1/8 inch thick) using a sharp knife or mandoline.
- In a large bowl, toss the potato slices with olive oil, salt, pepper, and any desired herbs until well coated.
- Layer the potato slices in each muffin cup, alternating directions for visual appeal. Fill generously!
- Bake for 30–35 minutes or until golden brown and crispy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack (45g)
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg