Crispy Baked Parmesan Potato Stacks Recipe Is Why You Own a Muffin Tin (6 Ingredients) High Protein Recipes Side Dishes Budget Recipes Vegetarian Vegetables Gluten-free Low Sodium Recipes Low Sugar Recipes

Why do I always crave potatoes? I loved my creamy garlic and Parmesan baked potato stacks recipe. Delicious! Craving some roasted potatoes (shocker) and not having cream in the fridge, I came up with this equally yummy stacked potato recipe with fresh herbs. The high-protein potatoes took no time to prep and assemble, and baked away in the oven while I grilled a strip steak and cooked some fresh asparagus.

All you need for this simple crispy Parmesan potato stacks recipe is small Yukon gold potatoes (read about the health benefits of potatoes), olive oil, garlic powder, fresh thyme, fresh chives and freshly grated Parmesan cheese. The potatoes are tossed in the herbs, olive oil and garlic powder, then stacked in muffins cups. The gluten-free potatoes bake for about 30 minutes, then the grated cheese is sprinkled on top. A few more minutes in the oven, and you have a side dish that's worth bragging about.

Serve these Parmesan potatoes as a side dish with steak, chicken, pork or your favorite protein. Don't forget a fresh vegetable to round out the dinner.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes (ovens vary)
Total Time: 50 minutes
Servings: 4

Ingredients

• 1 1/2 pounds Yukon gold potatoes
• 2 - 3 tablespoons olive oil
• 1/4 teaspoon garlic powder (or to taste)
• 1/2 tablespoon fresh chopped thyme
• 1/2 tablespoon fresh chopped chives
• 1/4 - 1/3 cup shredded Parmesan cheese

Here's how to make it: 

1. Cut the washed potatoes into thin rounds. (Red potatoes could be substituted for the Yukon gold.)
2. Put the sliced potatoes into a bowl. Add the olive oil, garlic powder, chopped thyme, chopped chives, and salt and pepper, to taste. Toss to coat. (Use whatever fresh herbs you have on hand. Use a spoon to get all the herbs and olive oil that remain in the bowl and drizzle over the potatoes before baking.)
3. Stack the potatoes in muffin tins, filling to the top.
4. Bake in a preheated 375-degree F oven for about 30 minutes. Sprinkle with the cheese. Continue baking about 10 minutes more or until cheese is melted and crispy at the bottom and potatoes are tender.
5. Use a fork to gently remove the potatoes from the cups.
    

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