Description
Crispy, golden, and made in a mini muffin tin, these Mini Potato Parmesan Stacks make the perfect easy side dish.
Ingredients
Scale
- 2 lb Yukon Gold potatoes, thinly sliced
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup grated Parmesan
- 2 tbsp chopped parsley
Instructions
- Thinly slice potatoes and toss with butter, oil, seasoning, and half the Parmesan.
- Layer into a 24-cup mini muffin tin and bake at 400°F for 30–35 minutes.
- Let rest, then release with a knife and top with parsley.
Notes
Slice evenly for best stacking and browning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 52
- Sugar: 0.3
- Sodium: 98
- Fat: 2.5
- Saturated Fat: 1.3
- Carbohydrates: 7
- Fiber: 1
- Protein: 2
- Cholesterol: 6
Keywords: mini potato parmesan stacks, crispy potato stacks