CategoryHot dishes Hot vegetable dish Potato Appetizers Cheese appetizer Snacks Gluten free recipes
These crispy Parmesan potato stacks are a great combination of baked potato, Parmesan cheese and aromatic spices. They are so easy to cook that you won’t even notice how quick the process is! The result, however, will impress everyone!
- olive oil : 2.5 Tbsp
- powdered garlic : 1 pinch
- salt : 0.75 tsp
- Yukon Gold potatoes : 800 g
- thyme : 0.5 Tbsp (fresh leaves)
- parmesan : 0.25 cup (shredded)
Stages of cooking
Prior to cooking the dish, pre-heat the oven to 190 C (375 F). Set the oven rack to the middle position. Then take a muffin pan and coat it with a thin layer of oil. Take a small bowl and mix olive oil, salt and garlic powder. Set it aside for a while. Now, wash and scrub the potatoes. Slice them into thin equal pieces.
Form the potato stacks by placing 4 potato slices at the bottom of each muffin pan cup. Then take a silicone brush and cover the potatoes with a thin layer of oil mixture you have already prepared. Dredge with thyme leaves. Make as many layers as you need to fill each muffin cup. Dredge with half of grated Parmesan cheese.
Bake in the pre-heated oven for about 30 minutes. Then pull the potatoes out and dredge with the rest of the grated cheese. Keep baking for 5-15 minutes more until the potatoes becomes crispy and light brown.
Take the readymade potato stacks from the muffin cups and serve hot with black pepper and salt. Enjoy!