The title says it all. Need I say more?
But truly, something magical happens when thin-as-paper potato slices are glued together in a garlicky, buttery, cheesy blend and roasted until crackly brown on the outside and creamy on the inside. You’ll love these stacks, and they don’t take any longer than any other potato side in your repertoire!
1 pound baby red potatoes, sliced thin
3 tablespoons salted butter, melted in the microwave in a medium glass bowl
1/4 cup shredded Parmesan + Asiago cheeses, plus extra to garnish
1 tablespoon chopped Italian parsley
1 teaspoon garlic powder
Sea salt
Freshly cracked black pepper
Preheat oven to 425F. Add potatoes, cheese, parsley, and garlic powder to the bowl of melted butter. Use your hands to evenly coat every slice of potato with the garlic cheese butter mixture. (The butter will solidify and adhere to the potatoes perfectly!)
Form 1- or 2-inch-high potato stacks, and place each in a muffin pan hole. Sprinkle with extra cheese if desired. Spray a piece of foil with nonstick spray and cover pan tightly. Bake for 18 minutes to steam potatoes. Then, carefully remove foil and continue cooking for 15 minutes to crisp the potatoes. Turn oven to broil for 2 final minutes to crisp further. Remove from oven and use a fork to pop out the potato stacks to serve. Garnish with sea salt, pepper, and more parmesan and parsley.
