Description
Golden, crispy-edged Garlic & Herb Potato Stacks layered with buttery slices, aromatic garlic, and fresh thyme, all baked to perfection in a muffin tin. A stunning side dish that’s both elegant and easy.
Ingredients
Scale
- 4 to 5 medium Yukon gold potatoes, thinly sliced
- 4 garlic cloves, minced
- 2 teaspoons fresh thyme, finely chopped
- 1/2 cup grated parmesan cheese
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
- Use a mandoline or sharp knife to thinly slice the potatoes to about 1/8 inch thickness.
- In a large bowl, toss the sliced potatoes with garlic, thyme, parmesan, melted butter, olive oil, salt, and pepper until evenly coated.
- Layer the seasoned potato slices into each muffin cup, filling each just above the rim. Press down gently to compact them.
- Bake for 40 to 45 minutes or until the tops are golden and edges are crispy.
- Let rest for 5 minutes before carefully removing from the muffin tin.
- Serve warm and enjoy.
Notes
- Use a mandoline slicer for uniform slices.
- Add extra parmesan on top during the last 10 minutes for extra crispiness.
- Store leftovers in an airtight container and reheat in an oven or air fryer to maintain crisp texture.
- Swap in other herbs like rosemary or chives for variety.
Nutrition
- Serving Size: 1 stack
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: potato stacks, garlic potatoes, herb potato recipe, easy side dish, baked potatoes