Crispy Parmesan Potatoes Stacks
Made simply with potatoes, butter, oregano, thyme, garlic, a bit of cheese, and, of course, some flaky sea salt and black pepper.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
- 4-6 medium Russet potatoes cut into 1/8 inch thick slices
- 2 Tbsp Olive oil Compliments of Dressed by an Olive
- 1/4 cup chopped fresh oregano
- 2 Tbsp chopped fresh thyme
- 1-2 cloves garlic grated
- 1/2 cup grated parmesan cheese
- kosher salt and black pepper
- red pepper flakes to taste
Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.
Cut the potatoes using a Mandoline into 1/8 inch thin slices.
In a large bowl, stir together the oil, oregano, thyme, garlic, cheese, and a large pinch of both salt and peppers. Add the potatoes and toss well to coat. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.
Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.