Crispy Potato Stacks
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!
Servings: 6 people
Calories: 85kcal
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.
Notes
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
Serving: 2 stacks per person | Calories: 85kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Cholesterol: 12mg | Sodium: 275mg | Fiber: 1g | Sugar: -24g