Crispy Parmesan Potato Stacks

These little potato stacks are what happens when a plain baked potato decides to dress up. Thin slices get tossed in garlic butter and Parmesan, then stacked into a muffin tin and baked until the edges go lacy and crisp while the middles stay soft and tender. They come out looking like something from a fancy steakhouse, but they’re honestly one of the easiest sides I make.

They’re perfect next to roast chicken, grilled steak, or even a simple weeknight pork chop. Kids love them because they can pick them up, and I love them because the muffin tin does all the shaping for me. Make a full tin — they disappear faster than you’d think.

Why You’ll Love This Recipe

• Crispy, cheesy edges with soft, buttery centers in every bite
• Just a handful of everyday ingredients — no long shopping list
• The muffin tin shapes them, so they look impressive with almost no effort
• Great for holidays, Sunday dinners, or spicing up a plain weeknight meal

Instructions

1. Preheat your oven to 400°F (200°C) and grease a muffin tin well. Slice the potatoes into thin rounds, about 1/8 inch thick — a mandoline makes this quick, but a sharp knife works fine.
2. In a large bowl, toss the potato slices with the melted butter, minced garlic, Parmesan, Italian seasoning, salt, and black pepper until every slice is coated.
3. Stack the slices into the greased muffin tin cups, pressing them down gently and filling each cup right to the top — they’ll shrink a little as they bake.
4. Bake at 400°F (200°C) for 35–40 minutes, until the tops and edges are deep golden and crispy and the centers are tender when poked with a knife.
5. Let the stacks rest in the tin for a couple of minutes, then run a knife around the edges and lift them out. Garnish with fresh parsley and serve warm.

Tips & Variations

• Slice the potatoes as evenly as you can — even slices mean even cooking, with no raw middles or burnt edges.
• Russets give you the crispiest edges, while Yukon Golds turn out extra buttery in the center.
• If the tops brown too fast, lay a loose piece of foil over the tin for the last 10 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or an air fryer for a few minutes so the edges crisp back up — the microwave makes them soft.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6