Potato Stacks With Garlic And Thyme
These potato stacks with garlic and thyme are crispy-edged, elegantly golden, and deeply savory. Thinly sliced potatoes are layered with melted butter, garlic powder, parmesan, fresh thyme, and a pinch of chili, then baked in a muffin tin until perfectly stacked and caramelized. They look impressive on any dinner table but are surprisingly simple to assemble. A wonderful appetizer or side dish for a special meal. Also try my Cabbage Pie, Spinach Cheese Puffs, or Yellow Split Peas Fritters.
Potato Stacks With Garlic And Thyme
These Parmesan Potato Stacks are Easy to make and are great as appetizers.
Dietary note: Contains dairy. This recipe is not vegan.
Ingredients
- 5-6 medium potatoes (yellow)
- 1 tsp (7 g) salt
- Pepper
- 1 tsp (3 g) Garlic Powder
- Chili Flakes, to taste (optional)
- 3 tbsp (20 g) Parmesan Cheese
- 5-6 sprigs Fresh Thyme
- 3 tbsp (45 g) unsalted butter, melted
- Butter additional, for greasing the pan
Instructions
- Peel the potatoes and slice thinly, about 1/16 inch (2 mm) thick.
- Toss the slices with salt, pepper, garlic powder, optional chili flakes, Parmesan, thyme leaves and melted butter until evenly coated.
- Grease a muffin pan with butter. Stack the potato slices in the cups and add a little thyme on top.
- Bake in a preheated oven at 375°F (190°C) for 55–60 minutes, until the potatoes are tender and the edges are golden. Let cool enough to handle, then lift the stacks from the pan.
Video
Notes
The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
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