These Parmesan Thyme Potato Stacks are a delightful twist on traditional potato dishes. They are crispy on the outside, tender on the inside, and bursting with the savory flavors of Parmesan cheese and fragrant thyme. Perfect as a side dish or appetizer, they are sure to impress your guests or add flair to any meal.
Ingredients:
- 4 medium-sized potatoes, peeled and thinly sliced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh thyme leaves
- 2 tablespoons melted butter
- Salt and pepper, to taste
- Olive oil (for greasing the muffin tin)
Directions:
- Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with olive oil.
- In a small bowl, mix together the grated Parmesan cheese and fresh thyme leaves.
- Place the thinly sliced potatoes in a large mixing bowl. Drizzle the melted butter over the potatoes and toss until evenly coated.
- Sprinkle the Parmesan and thyme mixture over the potatoes. Season with salt and pepper to taste. Toss again until the potatoes are coated with the cheese and herb mixture.
- Arrange the potato slices vertically in the prepared muffin tin, stacking them neatly until each cup is filled to the top.
- Bake in the preheated oven for 45-55 minutes, or until the edges are golden brown and crispy, and the potatoes are cooked through. If the tops start to brown too quickly, you can cover the muffin tin loosely with aluminum foil.
- Once done, remove the potato stacks from the oven and let them cool in the muffin tin for a few minutes. Carefully transfer the stacks to a serving platter using a spoon or spatula.
- Serve the Parmesan Thyme Potato Stacks warm as a delicious side dish or appetizer alongside your favorite main course. Enjoy!
