Herby Potato Stacks

No ratings yet

Crispy on the edges and tender in the middle, these Herby Potato Stacks are layered with butter, garlic, fresh herbs, and Parmigiano Reggiano.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword Dairy Free, gluten-free, Nut Free, Refined Sugar Free, Vegan

Prep Time 20

Cook Time 50

Total Time 1 10

Servings Servings

Calories 247kcal

4 Pounds Yukon Gold Potatoes washed, dried, and sliced thin
¼ Cup Olive Oil
½ Cup Butter melted
4 Cloves Garlic mashed
2 Tablespoons Fresh Thyme stems removed and finely chopped
2 Tablespoons Fresh Rosemary stems removed and finely chopped
3 Tablespoons Dried Parsley
1 Teaspoon Kosher Salt
1 ½ Cups Parmigiano Reggiano Cheese freshly grated (plus more for garnish on top)
½ Teaspoon Ground Black Pepper

To make these Herby Potato Stacks, start by preheating your oven to 400F. Wash, dry, and thinly slice your Yukon gold potatoes to about 1/16 of an inch thick, then place them in a large bowl.
In a separate bowl, combine the olive oil, melted butter, mashed garlic, thyme, rosemary, parsley, salt, and Parmigiano Reggiano cheese. Mix well to create your herb and butter mixture.
Pour the mixture over the sliced potatoes and toss to coat every piece evenly. Take your muffin tin (either a jumbo pan or a standard 12-slot) and begin layering the potatoes neatly in each slot. Be sure to fill each one a little past the top, as the potatoes will shrink down as they bake.
Sprinkle the tops with black pepper, then cover the pan with foil. Bake for 25 minutes. Remove the foil and bake for another 25 minutes, or until the potatoes are fork tender and the tops are golden and crispy.
If you’d like even crispier edges, broil for about 2 minutes at the end. Carefully remove each stack from the muffin pan, sprinkle with extra cheese and chopped chives, and serve immediately.