Oh my gosh, have you ever bitten into a potato so crispy on the outside yet so tender inside that you just closed your eyes for a second? That’s exactly what happened when I first made these Crispy Roasted Garlic Parmesan Potato Stacks – they practically disappeared at my last dinner party! I swear, my friends were shamelessly picking at the crumbs left in the muffin tin. What I love is how something so simple – just thin potato slices stacked up with garlicky, cheesy goodness – transforms into these golden towers of perfection. And the best part? They’re ridiculously easy to make, even when you’re juggling three other dishes on the stove. Trust me, once you smell that garlic and parmesan wafting through your kitchen, you’ll be hooked just like we were!
Why You’ll Love These Crispy Roasted Garlic Parmesan Potato Stacks
Let me tell you why these little potato stacks became my go-to side dish for every occasion:
- Impossibly crispy yet tender – That magical contrast of golden crunch giving way to creamy potato inside? Absolute perfection.
- Garlic parmesan heaven – The buttery, garlicky, cheesy flavor in every bite will have you sneaking extras straight from the pan.
- Easier than they look – Just slice, stack, and bake! They practically assemble themselves while you work on other dishes.
- Crowd-pleasing versatility – Fancy enough for dinner parties, easy enough for weeknights, and perfect alongside everything from roast chicken to steak.
Seriously, these stacks are the potato side dish you didn’t know you needed in your life – until now!
Ingredients for Crispy Roasted Garlic Parmesan Potato Stacks
Here’s everything you’ll need – simple ingredients that pack massive flavor:
- 2 large russet potatoes, thinly sliced (about 1/8-inch thick – grab that mandoline if you’ve got one!)
- 3 tbsp melted butter (the real stuff, please – it makes all the difference)
- 2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder works in a pinch)
- 1/4 cup grated parmesan (the good, nutty kind you grate yourself)
- 1 tsp salt (I use kosher – it sticks to the potatoes better)
- 1/2 tsp black pepper (freshly cracked for maximum flavor)
- 1/2 tsp dried thyme (or rosemary if that’s what you’ve got)
See? Nothing fancy – just pantry staples that transform into something magical!
How to Make Crispy Roasted Garlic Parmesan Potato Stacks
Okay, let’s get stacking! These crispy beauties come together in just a few simple steps – I promise even first-timers will nail it.
Prep the Potatoes
First, grab your trusty mandoline (or a very sharp knife and steady hand) to slice those potatoes about 1/8-inch thick. Uniform slices are KEY – they’ll cook evenly and stack like a dream. Toss them in that glorious melted butter-garlic-parmesan mixture until every single slice is coated. You want them glistening but not drowning – we’re going for flavor here, not soup!
Assemble the Stacks
Now the fun part! Take about 8-10 slices per stack and arrange them vertically in your greased muffin tin. I rub butter in every crevice because nobody likes stuck potatoes. Press down gently – not too hard – just enough so they hold their shape but still have room to crisp up.
Bake to Perfection
Pop them in at 375°F and resist opening the oven for at least 40 minutes. You’ll know they’re done when the edges turn golden brown and crispy (about 45-50 minutes total). Let them rest 5 minutes – I know it’s torture, but this helps them firm up so they don’t collapse when you dig in!
Tips for the Best Crispy Roasted Garlic Parmesan Potato Stacks
After making these stacks more times than I can count, here are my foolproof secrets:
- Mandoline magic – Seriously, borrow one if you must! Uniform 1/8-inch slices mean even cooking and perfect crispiness.
- Press, don’t squash – Gently compact stacks with your fingers – just enough to hold shape, but loose enough for crispy edges.
- Fresh garlic always – That jarred stuff just won’t give you the same punch of flavor.
- Grease generously – Butter every muffin cup crevice or your crispy stacks might stick!
Follow these tips and you’ll get golden, crunchy perfection every single time.
Variations for Crispy Roasted Garlic Parmesan Potato Stacks
One of my favorite things about this recipe? How easily you can mix it up! Try swapping thyme for rosemary or oregano if that’s what’s in your spice rack. Out of parmesan? Asiago or pecorino work beautifully. For my vegan friends, nutritional yeast and olive oil make a fantastic dairy-free version. Sweet potatoes? Absolutely – just slice them extra thin!
Serving Suggestions for Crispy Roasted Garlic Parmesan Potato Stacks
Oh, these little golden stacks go with practically everything! They’re absolute magic alongside roasted chicken – the crispy potatoes soak up all those juicy drippings perfectly. For Sunday dinners, pair them with a juicy steak or pork chops. Weeknights? Toss a simple arugula salad alongside for the ultimate easy meal. Honestly, I’ve even served them atop eggs benedict for brunch (don’t judge me – it’s heavenly!).
Storage & Reheating
Okay, confession time – these rarely last long enough to store in my house! But if you’ve got leftovers (lucky you), they’ll keep in an airtight container in the fridge for about 3 days. Here’s my trick for bringing back that crispy magic: pop them in a 375°F oven or air fryer for 5-7 minutes until they’re sizzling hot and crunchy again. Microwaving? Don’t do it – you’ll lose all that beautiful texture we worked so hard for!
Crispy Roasted Garlic Parmesan Potato Stacks Nutrition
Each golden stack packs about 120 calories with that perfect balance of crispy carbs (14g) and savory richness (3g protein). Remember, nutritional values are estimates and may vary slightly based on your specific ingredients and brands used!
FAQ About Crispy Roasted Garlic Parmesan Potato Stacks
I get asked about these potato stacks all the time – here are the answers to the most common questions:
Can I use sweet potatoes instead? Absolutely! Just slice them extra thin (about 1/16-inch) since they take longer to crisp up. The caramelized sweetness pairs beautifully with the garlic and parmesan.
How do I prevent sogginess? Two secrets: 1) Don’t overcrowd your stacks – they need space to crisp, and 2) Make sure your oven is fully preheated before baking. A hot start is crucial!
Can I make these ahead? You can assemble them a few hours before baking, but for ultimate crispiness, bake them fresh. Leftovers reheat beautifully in the oven though!
What if I don’t have a muffin tin? No worries! Form loose stacks on a baking sheet – they won’t be as uniform but will still crisp up nicely.
Why aren’t my stacks crispy? Usually means your slices were too thick or the oven temp was too low. Invest in that mandoline and double-check your oven thermometer!
Well, there you have it – my foolproof secrets to those insanely delicious Crispy Roasted Garlic Parmesan Potato Stacks that disappeared faster than I could snap a photo at my last dinner party! Now I need to know – will these be gracing your table soon? If you make them (and trust me, you should), do me a favor and leave a quick rating below to let me know how they turned out. Better yet, tag me in your crispy potato stack photos – nothing makes me happier than seeing your kitchen creations! Happy stacking, friends!
Print
Crispy Roasted Garlic Parmesan Potato Stacks
- Total Time: 1 hr 5 mins
- Yield: 12 stacks 1x
- Diet: Vegetarian
Description
Crispy roasted potato stacks with garlic and parmesan make a perfect side dish. These golden bites are crispy on the outside and tender on the inside with a rich, savory flavor.
Ingredients
- 2 large russet potatoes, thinly sliced
- 3 tbsp melted butter
- 2 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix melted butter, garlic, parmesan, salt, pepper, and thyme.
- Toss potato slices in the mixture until evenly coated.
- Stack slices vertically in a greased muffin tin.
- Bake for 45-50 minutes until golden and crispy.
- Let cool for 5 minutes before serving.
Notes
- Use a mandoline for even potato slices.
- Press stacks gently before baking for stability.
- Substitute olive oil for butter if preferred.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
