Roast potatoes in a whole new way that leaves them deliciously crispy and full of flavor!
The humble potato might look plain, but there are so many creative ways to cook and serve it! Take these potato stacks in muffin tins, for example. They’re extraordinarily rich and crispy, almost like potato chip towers, but with tender insides. How could you not drool over these salty stacks of buttery fun? They make a stellar snack by themselves, but can also be paired with all kinds of mains, from burgers to salads.
And here I was thinking that I had tried all possible methods for baking potatoes… turns out I was wrong! Since you have to neatly stack the potato slices in a muffin tin, this method takes a bit more time than most recipes, but the wait is totally worth it. Plus, using a muffin tin makes it easy to keep the stacks straight and ensures they cook evenly.
After about an hour, you’re left with the gift of a dozen golden brown goodies seasoned to perfection with paprika, garlic, fresh thyme, and Parmesan cheese. A smidge of cayenne pepper kicks up the heat, and a squeeze of fresh lemon brightens up the flavors. Personally, I like to dish out potato stacks for special occasions, because they’re just as eye-catching as they are pleasing to the palate. As you can see—and will also taste—these taters are anything but ordinary!
How to stack ’em just right
Potato stacks can be tricky, but the muffin tin makes cooking them easier and even fun. There are a few tips you can follow for optimal results. Firstly, make sure to slice the potatoes as thinly as possible so they get nice and crispy. I prefer using a mandoline slicer, which cuts them all evenly. If, however, you prefer softer potato stacks, you can cut the slices free-hand to any thickness you’d like. Next, remember to grease the muffin tin with butter or oil. I find that butter helps them become richer in flavor, but coconut oil is another good option. Last but not least, I suggest stacking the slices slightly higher than the top of the muffin tin, since they’ll shrink when cooked.
How do I store leftovers?
Once cooled to room temperature, transfer your potato stacks into an airtight container. Refrigerate them for up to 4 days, or freeze them for up to 3 months. Set them in the fridge overnight to defrost. To reheat, simply pop the potato stacks in the oven at 350°F for 10 minutes, until they’re warmed all the way through.
Serving suggestions
Garnish your golden brown potato stacks with Parmesan cheese and freshly chopped thyme leaves. What a beautiful finish! Next, the serving options are abundant, so you could choose anything from Turkey Burgers In The Oven, Parmesan-Crusted Salmon, or Rosemary Steak, to vegetarian options like Squash and Zucchini Casserole. You can also incorporate potato stacks into a brunch with Cheesy Scrambled Eggs and Breakfast Sausage.
Ingredients
- Cooking spray or olive oil for greasing the muffin tin
- 5 tablespoons olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic minced
- 2 teaspoons fresh thyme leaves plus more for garnish
- 1 1/2 tablespoons lemon juice
- 3 tablespoons shredded Parmesan cheese plus more for garnish
- Kosher salt to taste
- Freshly ground black pepper to taste
- 10 Yukon Gold potatoes washed and thinly sliced (about 1/16 inch thick)
Instructions
- Preheat your oven to 400°F. Lightly grease a 12-cup muffin tin using cooking spray or a thin coat of olive oil.
- In a large bowl, combine the olive oil, paprika, cayenne pepper, minced garlic, fresh thyme leaves, lemon juice, Parmesan cheese, salt, and black pepper. Toss the potato slices in the bowl until they are well coated.
- Evenly distribute the seasoned potato slices across the muffin tin cups. Neatly stack the slices so that each cup is filled, keeping in mind that the potatoes will shrink during baking. Drizzle the remaining marinade evenly over the stacks.
- Cover the muffin tin with a piece of aluminum foil. Put the pan in the preheated oven and bake for 25 minutes. Then, take off the foil and bake for an additional 25 minutes, or until the edges of the potatoes are golden and crispy.
- Remove the tin from the oven and cool the stacks in it for 5 minutes. Run a knife around each cup to release the stacks, then gently lift them out. Transfer the potato stacks to a serving plate.
- Garnish with extra Parmesan and fresh thyme leaves when serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment