![]() ![]() This recipe is definitely going into rotation at my house. The potatoes have slightly crisp edges, and are so delicious! I could have used even more than I did for these photos!īake up for 45-55 minutes. Sprinkle the tops with some fresh parmesan cheese. Don’t go overboard with the butter as these can get a little greasy if you do. Stack the potatoes in a muffin tray, brushing each layer with a little melted butter. Then you melt the butter, add the salt, pepper, and rosemary. I used my mandoline, but using a sharp knife can get similar results. Here’s how it goes: Slice your potatoes extra thin. ![]() They might look fussy, but these potato stacks are SO easy! It took me less than 15 minutes to prep four potatoes. Of course, sometimes the routine can get a little old, and we are always looking for new ways to serve potatoes…so I’m super excited to share the recipe for these potato stacks with you! If desired, set your oven to low broil and broil a few. Bake zucchini stacks for about 10-12 minutes or until tops are crispy, cheese is melted and zucchini is cooked. Carefully transfer the zucchini stacks to the prepared muffin cups. Roasted potatoes are always on rotation at my house in the fall, they’re just so easy and the perfect side dish to go with almost everything. Sprinkle about 1/2 tsp of pork rind crumbs or panko breadcrumbs on the top layer of zucchini for each stack. Cheese slices Top with a slice of cheese. No need to be exact here, just use about half the cream. Pour over cream Drizzle about 1 teaspoon of cream over the potatoes. Stack them in the muffin tins, filling to the top. In a small bowl, mix olive oil, garlic powder and salt and set aside. Place sliced sweet potatoes in a medium bowl and toss with butter, olive oil, rosemary, thyme, garlic powder, grated parmesan, and a few pinches of salt and pepper until evenly coated. Coat 12 cup muffin pan with cooking spray. While I love summer and all of the fresh produce, there is something so nice about the comfort food that comes along with fall: soups, chili, anything warm from the oven. Fill halfway Place a stack of potato slices in the muffin tin hole so they come up halfway. Spray a standard muffin tin with nonstick spray. Serve these crispy on the outside, soft on the inside potato stacks with garlic aioli for the most delicious side dish or appetizer. Suddenly it’s October, and full-on into fall! These Crispy Garlic Parmesan Potato Stacks are easy to make and addictively delicious. ![]() Parmesan and Rosemary Potato Stacks are an easy and delicious way to serve potatoes! A sprinkling of parmesan cheese and fresh rosemary gives them extra flavor. ![]()
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