Crispy parmesan and thyme potato stacks
Discover the irresistible flavor of Crispy Parmesan and Thyme Potato Stacks! Made with perfectly sliced potatoes, rich olive oil, aromatic garlic, and generous layers of grated Parmesan cheese, these elegant stacks are perfect for any occasion. Impress your guests with this simple yet sophisticated side dish that boasts a crunchy golden exterior and a tender, flavorful inside.
- 06 Apr 2024
- Cook time 30 min
- Prep time 20 min
- 4 Servings
- 4 Ingredients
Crispy Parmesan and Thyme Potato Stacks are a delightful and elegant side dish that brings together the rich flavors of parmesan cheese, the aromatic touch of thyme, and the satisfying crunch of perfectly baked potatoes. Ideal for any meal, this recipe is simple to prepare and will impress your guests with its gourmet presentation.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil or cooking spray to prevent the potatoes from sticking.
- Peel the potatoes (if desired) and slice them thinly using a mandoline or a sharp knife. Aim for about 1/8-inch thick slices to ensure even cooking.
- In a large bowl, combine the sliced potatoes with the minced garlic, olive oil, grated Parmesan cheese, salt, and black pepper. Mix well to evenly coat the potato slices with the seasoning.
- Stack the seasoned potato slices in the prepared muffin tin, filling each cup to the top. Press down gently to compact the stacks.
- Place the muffin tin in the preheated oven and bake for 45-55 minutes, or until the potato stacks are golden brown and crispy on the edges. The potatoes should be tender when pierced with a fork.
- Once the potato stacks are done baking, remove them from the oven and allow them to cool for a few minutes. Use a spoon or a small spatula to carefully lift the stacks out of the muffin tin.
- Garnish with fresh thyme leaves (if using) and serve immediately.
Tips:
- Use a mandoline slicer to ensure your potato slices are uniform in thickness, which helps them cook evenly.
- Soak the potato slices in cold water for 10-15 minutes before drying them. This helps to remove excess starch and enhance their crispiness.
- Arrange the slices in the muffin tin in overlapping layers to create a beautiful stack and ensure they hold together well during baking.
- Keep an eye on the stacks during the last 10 minutes of baking to prevent over-browning. You can cover them with aluminum foil if they brown too quickly.
Crispy Parmesan and Thyme Potato Stacks are more than just a treat for the taste buds; they also add an elegant touch to any dining table. This straightforward recipe will make you feel like a gourmet chef in your own kitchen, delivering layers of flavor and texture in every bite. Serve them at your next gathering and watch them disappear in no time.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 4.24g | 11% |
| Sugar 1.67g | 2% |
| Fat | |
| Fat 11g | 13% |
| Saturated 3.32g | 11% |
| Cholesterol 13mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 27mg | 5% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 2.14mg | 13% |
| Vitamin B6 0.63mg | 37% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 40mg | 44% |
| Vitamin E 0.10mg | 1% |
| Vitamin K 4.28ug | 4% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.23mg | 0% |
| Iron, Fe 1.71mg | 16% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 880mg | 26% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 1.27mg | 12% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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