Parmesan Rosemary Potato Stacks

These parmesan rosemary potato stacks will wow your guests! With thin layers of potatoes brushed with melted butter, sprinkled with parmesan and fresh rosemary, these potato stacks are pretty and delicious.

Potatoes are so versatile, aren't they? We can mash them, grill them, and even turn them into accordions! These parmesan rosemary potato stacks are another fun way we can enjoy potatoes.

These potato stacks are deceptively easy to prepare, but look like you slaved for hours. They are impressive looking, and more exciting than regular old roasted or mashed potatoes.

Serve them with herb crusted broiled salmon and balsamic winter kale salad for my version of the perfect dinner!

Slice potatoes evenly

The most important thing you need to know about this recipe is that you will need to slice your potatoes as evenly as possible. This ensures that the potatoes cook through evenly. I recommend using a mandoline (I have this really basic one).

When using a mandoline, it's very important to pay close attention so you don't cut your finger or hand. Some mandolines may come with a safefty guard, but if not, you can purchase a safety glove to protect your hand while using it.

Set your mandoline to cut 2 mm slices of potatoes.

Bake stacks in a muffin tray

After slicing the potatoes thinly, we arrange them in a muffin tray. Having the potato stacks surrounded by the muffin tray helps to keep them from drying out, and also helps conduct the heat around them, cooking them through. I do not recommend using a sheet pan as your potatoes may not cook through the same and may dry out.

When selecting potatoes for this recipe, be sure to keep in mind that they must fit into the muffin tray. Large or wide potatoes will not be suitable for this recipe.

Variations

Think of this recipe as a great base option that you can play around with. Here are some options for you:

• potatoes– this recipe calls for white or yukon gold potatoes, however you can also swap for sweet potatoes; check out our sweet potato stacks!
• butter– you may swap the butter for coconut oil or olive oil but you’ll want to add in some extra salt to enhance the flavors
• herbs– go wild here and use your favorites. Some ideas: thyme, rosemary, oregano, sage, tarragon
• parmesan– swap for mozzarella, gouda, havarti, or your favorite cheese. Make sure to finely grate it so it melts evenly between the layers.

More Tasty Potato Recipes!

• Unbelievably Crispy Grilled Potatoes
• Herb and Olive Oil Crock Pot Potatoes
• Grilled Potato Salad with Onions, Peppers and Arugula
• Slow Cooker Potato, Corn and Jalapeno Soup
• Instant Pot Sweet Potatoes for Meal Prep

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Crispy Potato Stacks

3 from 1 vote

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

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These Crispy Potato Stacks are brushed in a savory rosemary butter and topped with parmesan cheese. This is an impressive side dish everyone will love!

6 people

Ingredients

• ▢ ¼ cup butter melted
• ▢ 1 tablespoon fresh rosemary , finely chopped
• ▢ 1 teaspoon kosher salt
• ▢ ¼ teaspoon freshly cracked black pepper
• ▢ 4 small Yukon gold potatoes
• ▢ ¼ cup shredded Parmesan cheese

Instructions 

• Preheat the oven to 375 degrees F.
• Melt the butter and stir in the rosemary, salt and black pepper
• Using a mandoline, slice the potatoes to 2mm thick
• Layer the potatoes into a greased muffin tin, brushing lightly with the butter between each layer.
• Sprinkle the top of each stack with freshly grated parmesan
• Bake for 45-55 minutes until the potatoes are tender on the inside and crisp on the tops and edges.

Tips:

This recipe will also work with sweet potatoes. 

If you prefer an herb besides rosemary you can sub thyme, parsley or basil in this recipe. 

Nutrition Information

Serving: 2 stacks per person, Calories: 85kcal, Carbohydrates: 10g, Protein: 2g, Fat: 5g, Cholesterol: 12mg, Sodium: 275mg, Fiber: 1g, Sugar: -24g

Author: Annie Holmes

Course: Side Dish

Cuisine: American

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