roasted potato stacks

Seasoned with garlic and parmesan, these sliced potato stacks are crispy of the outside and soft and fluffy in the middle. Easy to make and so delicious!

Garlic Parmesan Potato Stacks

potatoes ((Russet or Yukon Gold))

garlic ((minced))

¼ cup freshly grated parmesan ((4 tablespoons))

thyme leaves

Preheat the oven to 400F / 200c.

Grease a muffin tin well with oil and place to one side.

Place the butter and minced garlic in a small pot and place on a low heat so that the butter slowly melts.

Meanwhile, peel the potatoes and cut them into round slices with a knife, about ⅛ inch thick. Add to a large bowl.

Pour the melted garlic butter over the potatoes and add the parmesan and thyme leaves.

Stack the potato slices in the greased muffin tin. Top the potatoes stacks with any of the parmesan mix still left in the bowl.

Roast for around 40 minutes until golden brown and the potatoes are cooked through.

Cheesy, crispy cacio e pepe potato stacks made with super simple ingredients for a fun, unique potato side dish! These easy potato stacks get roasted to golden perfection and are such a great way to surprise and delight guests this holiday season.

Crispy Cacio e Pepe Roasted Potato Stacks

(1.3 ounces) finely shredded Pecorino Romano cheese

(1.3 ounces) finely shredded Parmigiano Reggiano cheese

½ lb. Yukon gold or yellow potatoes (about 5-6 small potatoes)

salted butter, melted

garlic,

lemon

salt

black pepper,

parsley,

Flaky sea salt,

Preheat the oven to 350ºF.

Line a baking sheet with parchment paper. Mix the shredded Pecorino Romano and Parmigiano Reggiano cheeses together in a bowl. Take half (¾ cup) of the shredded cheese and make 12 1-tablespoon piles of cheese on the parchment-lined sheet.

Slice the potatoes ⅛ of an inch thick using a mandoline or very sharp knife. Add sliced potatoes to a large bowl, then pour in melted butter, minced garlic, lemon zest, salt, and pepper. Use your hands to toss everything together until the potatoes are very well coated.

On top of each pile of cheese, layer the potato slices into 1 ½-inch stacks, using the widest potato slices at the bottom and smallest on top. Top each potato stack with 1 tablespoon of shredded cheese, then bake for 30-35 minutes until the potatoes are fork-tender and the cheese is golden brown.

Let cool on the baking sheet for 5 minutes, then place the potato stacks on a platter with more freshly ground black pepper, parsley, and flaky sea salt on top.

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Garlic Parmesan Potato Stacks

Crispy Cacio e Pepe Roasted Potato ...

The most viewed roasted potato stacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine