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Crispy Parmesan Potato Stacks

Enjoyed as an appetiser or side, these crispy parmesan potato stacks pack a punch. You’ll need only 5 ingredients to whip up this quick and easy alternative to classic roast potatoes. 

Crispy Parmesan Potato Stacks with herbs on a white plate

Enjoy them roasted, baked, fried, or serve them cold and call it a salad – potatoes are easily the most versatile vegetable. Tempted to try the TikTok famous 15 hour potatoes, but only have 1 hour to spare? This is the recipe for you! 

Simply cut thin slices of potatoes, add butter, olive oil, then some herbs, and pop everything in a muffin tin. The trick to making the perfect stack is the muffin tin, which holds these scrumptious stacks together. As they nestle in the muffin tin, they gently cook in the thyme, butter and parmesan mixture, turning deliciously crisp. 

For extra crispy potato stacks; keep them in the oven for a bit longer until they turn golden brown. We suggest serving them straight out of the oven, hot and steaming. If you are so inclined, sprinkle some extra parmesan on top for a stronger, more intense cheese kick.

If you try this crispy parmesan potato stacks recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. See our Instagram recipe video here

For more potato inspired recipes, give a few of these recipes on our website a go. Happy cooking!

Crispy Parmesan Potato Stacks with herbs on a white plate

Frequently Asked Questions

Can I make this gluten-free?

This dish is already gluten free! Enjoy!

Can I make this vegan?

Absolutely! You can use a plant-based alternative to replace the butter, and try nutritional yeast instead of parmesan to get that cheesy flavour.

Do I have to use a muffin tray?

You don’t have to, but we highly suggest it. The potatoes will nestle in the butter, cheese, and thyme, infusing the potatoes with their flavours, and getting the edges extra crisp. If you don’t have a muffin tray and want to freestyle it, then use toothpicks to keep the potatoes all together and baste often with oil. 

 

 

Crispy Parmesan Potato Stacks with herbs on a white plate
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Crispy Parmesan Potato Stacks with herbs on a white plate

Crispy Parmesan Potato Stacks


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4.7 from 3 reviews

  • Author: Jess Bunn
  • Total Time: 1 hour 10 minutes
  • Yield: 12 Stacks
  • Diet: Vegetarian

Description

Enjoyed as an appetiser or side, these crispy parmesan potato stacks pack a punch. You’ll need only 5 ingredients to whip up this quick and easy alternative to classic roast potatoes.


Ingredients

Units
  • 1/4 cup (60g) Butter, melted
  • 1/4 cup olive oil
  • 1/3 cup (15g) Finely grated Parmesan
  • 4g Fresh Thyme or 1 1/2 tbsp picked thyme leaves
  • 1 Clove garlic
  • 4 Large Floury Potatoes (800-880g roughly)*
  • 1 tsp Flaked salt
  • Black pepper

* Potato variety is important here. Pick a floury type suitable for roasting. Waxy varieties will not crisp, and go tough. We used Maris Piper in this recipe, widely available in the UK. Ask your supermarket if you need assistance on the best potato to use locally outside the UK.


Instructions

  1. Preheat your oven to 170°C on convection and coat your 12-cup muffin tray with non-stick cooking spray.
  2. Peel the potatoes. Slice them into thin, 1mm thick slices using a knife or mandoline.
  3. In a large bowl, combine the melted butter, oil, thyme, garlic, parmesan, and a large pinch of salt and pepper.
  4. Add the potato slices and toss in the butter and oil mixture until well coated. Layer the potato slices evenly in the muffin tin, until they just reach above the surface. The potatoes will shrink once cooked.
  5. Cover the muffin tray with foil and transfer to the oven. Roast the covered potatoes at 170°C for 20 minutes, then remove the foil.
  6. Lower the heat slightly to 165°C, and cook for a further 50 minutes or until deeply golden and crispy.
    Chefs Tip: For even compact stacks, remove the stacks from the oven once softened, and press them down gently with the back of a spoon. This will press the layers together aiding the presentation
    If the stacks are getting golden on top but are pale on the bottom, use a silicone spatula to flip them over to aid with even browning
  7. If you like your potatoes extra crispy; keep them in the oven for a bit longer until they turn deep golden brown.
  8. Remove the potato stacks from the muffin tray and enjoy!

Notes

Chef’s tip: Use a spoon to help release the potato stacks from the muffin tray.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Quick and Easy
  • Method: Baking

Nutrition

  • Serving Size: 12 Stacks
  • Calories: 376.54kcal
  • Sugar: 1.38g
  • Sodium: 648.28mg
  • Fat: 27.62g
  • Carbohydrates: 29.12g
  • Fiber: 3.62g
  • Protein: 5g
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12 Responses

  1. I found this recipe off of TikTok, oh my gosh! This is the best potato recipe I have ever made. So simple and so delicious. The potatoes were so crispy and flavorful. I would give this 100 stars if I could!!!






  2. Made these last night and they are Amazing! I didn’t have thyme so I used Italian seasoning and it worked. Also I used silicon cupcake cups instead of a muffin pan. They came out nice and crispy. Delicious!






  3. A small Pommes Anna. Great idea, but there’s a few things I would change. First I would use butter only-no oil and I would not use thyme. Rosemary maybe? It is very nice to have crunch on all sides. Super important is flipping them when you take them out of the muffin pan.






  4. I’d love to try these but don’t have a convection oven. How would you alter the recipe for conventional heat?

  5. Hi Alison, each oven is a little different so let me help as best I can. I would suggest cooking them at 190°C covered and then remove the foil and cook at 180C for the suggested time, or until golden. As your oven may be prone to hot spots without the air circulating, I would keep an eye on them and perhaps turn the tray if you notice one side getting more colour than the other. Great to have you cooking along, happy cooking!

  6. So happy to hear Sandy and great tip about the Italian seasoning! I love chopped rosemary too! They are a very adaptable recipe

  7. New to your website and salivating reading your recipes! Could you par-bake the potatoes in advance and crisp them up before serving?

  8. You could! Honestly they wont be as good as fresh though as once they turn colden and cool, the crisp will go. I would advise covering them in foil, baking until softening, but not really any colour, cooling then finishing to crispy if you need to save time.

  9. Thank you for the lovely comment Amber! I am so happy to hear that you enjoyed this recipe

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