Monday, April 6, 2015

Parmesan Potato Stacks

  • 3 tbsp. unsalted butter, melted
  • 2 tbsp. olive oil
  • 1 tsp. garlic powder
  • 1 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup finely grated Parmesan cheese
  • 4 large Russet potatoes, peeled and sliced 1/16-inch thick
  • Preheat an oven to 375°F. Spray 12 muffin cups with nonstick cooking spray; set aside. In a large bowl, whisk together the butter, olive oil, garlic, salt and pepper. Add the potato slices and toss to coat evenly.
  • Working quickly, layer the potato slices into stacks in the prepared muffin cups, filling each one to the top; pressing down on the stacks as you go. Sprinkle the top of each stack with 1 teaspoon of the cheese. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes. Let the potato stacks rest for 3 to 5 minutes, then carefully remove them with a small offset spatula. Enjoy!

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