Crispy Parmesan Potato Stacks

Save this recipe on:

I’ve made these Crispy Parmesan Potato Stacks more times than I can count, and they never disappoint. Each bite is a perfect mix of golden crispiness and cheesy, buttery tenderness. They look impressive, but they’re surprisingly simple to make. Whether it’s a cozy weeknight dinner or a holiday feast, these stacks are always the first thing to disappear from the table.

What I love most about this recipe is how it transforms humble ingredients into something elegant and crave-worthy. The thinly sliced potatoes fan out and crisp in the oven, while the Parmesan cheese melts into golden layers of flavor. With a sprinkle of fresh herbs and a touch of garlic, these little stacks become something truly special.

Why You’ll Love This Crispy Parmesan Potato Stacks

• The edges get irresistibly crispy while the centers stay buttery soft.
• They’re easy to prep ahead of time and pop in the oven when ready.
• These look fancy, but require no special equipment—just a muffin tin.
• The cheesy, garlicky flavor pairs beautifully with almost any main dish.
• They’re versatile enough to serve at casual dinners or holiday gatherings.

---

What Kind of Potatoes Work Best?

Yukon Gold potatoes are my go-to for this recipe. They have a naturally creamy texture and hold their shape well during baking. You could also use russet potatoes if you want a fluffier interior, but I find Yukon Golds offer the best mix of tenderness and structure. Just make sure to slice them thinly and uniformly—about 1/8 inch thick—for even cooking.

---

Options for Substitutions

If you’re out of Parmesan, try using Pecorino Romano or Grana Padano for a similar salty, savory bite. Olive oil can be swapped with melted butter or ghee for richer flavor. You can also experiment with different herbs—thyme, rosemary, or chives all work beautifully. Want to make it dairy-free? Use a vegan Parmesan-style cheese and olive oil instead of butter.

---

Ingredients for this Crispy Parmesan Potato Stacks

• Yukon Gold Potatoes – These are the heart of the dish. Their creamy texture and ability to hold shape make them ideal for stacking and roasting.
• Parmesan Cheese – Adds salty, nutty flavor and creates that beautiful golden crust.
• Garlic Powder – Infuses the potatoes with warm, savory depth.
• Butter (melted) – Coats the potatoes and helps them crisp up while adding richness.
• Olive Oil – Helps achieve a high-heat roast and balances the butter.
• Salt & Black Pepper – Essential for seasoning each layer.
• Fresh Parsley – For garnish, adding a pop of color and freshness.

---

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Lightly grease a standard muffin tin with nonstick spray or brush with olive oil. This helps prevent sticking and encourages a golden crust on the bottom of each stack.

---

Step 2: Slice the Potatoes Thin

Using a mandoline or a very sharp knife, slice the potatoes into thin rounds, about 1/8 inch thick. Uniform slices are key for even cooking and stacking.

---

Step 3: Make the Coating Mix

In a large mixing bowl, combine the melted butter, olive oil, garlic powder, salt, and black pepper. Stir in half of the grated Parmesan cheese. Toss the potato slices in this mixture until every piece is well coated.

---

Step 4: Stack into Muffin Tin

Layer the coated potato slices into each muffin cup, stacking them about 2/3 to 3/4 full. Each stack should be tight but not overflowing. Sprinkle the remaining Parmesan cheese over the tops of each stack.

---

Step 5: Bake Until Crispy

Place the muffin tin on the middle rack of your oven and bake for 45–50 minutes, or until the edges are crisp and golden and the centers are tender. Check with a toothpick or fork for doneness.

---

Step 6: Cool and Garnish

Let the stacks rest for 5 minutes in the pan before gently removing them with a spoon or small spatula. Garnish with freshly chopped parsley and serve warm.

---

How Long to Prepare the Crispy Parmesan Potato Stacks

Prep Time: The preparation takes about 20 minutes. This includes peeling (if desired) and slicing the potatoes, mixing the seasoning blend, and stacking the slices into muffin tins. If you’re using a mandoline slicer, it speeds up the process considerably.

Cook Time: Baking takes approximately 45–50 minutes. You’ll want to bake until the edges are golden brown and crispy, and the centers are fork-tender. The last 5 minutes of baking are when the tops really crisp up beautifully.

---

Tips for Perfect Crispy Parmesan Potato Stacks

• Use a mandoline slicer for even, thin potato slices—this ensures even cooking and better stacking.
• Grease the muffin tin generously or line with parchment rounds to avoid sticking.
• Toss the potatoes well in the butter and seasoning mix so every slice is flavorful.
• Don’t overfill the muffin cups—leave a little room for air to circulate so the edges can crisp.
• Let them rest a few minutes after baking so they hold their shape when removed.

---

Watch Out for These Mistakes While Cooking

• Cutting the potatoes too thick can lead to uneven cooking and soggy centers.
• Not enough fat—butter and oil are key to crisping up the edges.
• Under-seasoning—each layer needs flavor, so be generous with your seasoning.
• Skipping the preheat—make sure your oven is fully heated to 400°F before baking.
• Trying to remove too early—let them rest so they don’t fall apart when unmolding.

---

What to Serve With Crispy Parmesan Potato Stacks?

1. Grilled Steak

The crispy edges and creamy centers pair wonderfully with a juicy ribeye or sirloin.

2. Roasted Chicken

These stacks add elegance and texture to a classic roast chicken dinner.

3. Seared Salmon

The richness of salmon is beautifully balanced by the saltiness and crunch of these potatoes.

4. Creamy Mushroom Sauce

Serve alongside or drizzle on top for a vegetarian twist that adds depth.

5. Fresh Garden Salad

A crisp, refreshing salad balances the warmth and richness of the stacks.

---

Storage Instructions

Refrigeration: Store any leftover stacks in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F to bring back the crisp texture.

Freezing: You can freeze cooked stacks by letting them cool completely, then wrapping each individually in foil or plastic wrap. Store in a freezer bag for up to 2 months. Reheat directly from frozen in the oven at 375°F for 15–20 minutes.

---

Estimated Nutrition

• Calories per stack (approx): 110 kcal
• Fat: 7g
• Saturated Fat: 3g
• Carbohydrates: 10g
• Protein: 3g
• Fiber: 1g
• Sodium: 180mg
• Cholesterol: 10mg

---

Frequently Asked Questions

How do I keep the stacks from sticking?

Use plenty of nonstick spray or brush each muffin cup with butter or oil. You can also line with parchment rounds for easier removal.

Can I prepare them in advance?

Yes! You can slice and toss the potatoes ahead of time, and store them in the fridge. Assemble and bake when ready.

Can I make these without cheese?

You can skip the Parmesan, though you’ll miss out on that crispy, savory crust. Try nutritional yeast or a dairy-free cheese instead.

What if I don’t have a muffin tin?

Use a mini ramekin or simply stack the potatoes in a baking dish. Just make sure to keep them in tight stacks.

Can I add other flavors?

Absolutely! Try smoked paprika, rosemary, thyme, or even a touch of cayenne for a little kick.

---

Conclusion

Crispy Parmesan Potato Stacks are one of those side dishes that feel indulgent but come together with simple pantry staples. Whether you’re looking to impress dinner guests or elevate your weeknight meals, these buttery, golden stacks are guaranteed to be a hit. With just a little effort, you’ll end up with a stunning and delicious side that’s as fun to eat as it is to serve.

---

Print

Save this recipe on: