Small-batch recipes are perfect for an intimate gathering or for adding to a huge spread! These Garlic Parmesan Potato Stacks are crispy, tender, and full of flavor. Not to mention, they’re so easy to make!

These Garlic Parmesan Potato Stacks are one of my favorite ways to switch up my usual potato routine for weeknight dinners or holiday gatherings! 

Don’t get me wrong, I love a good mashed potato recipe, but sometimes I want a different texture on my plate. Especially during the holidays when 75% of the sides on my plate fall into the “mush” category. These Garlic Parmesan Potato Stacks are so crispy along the edges, and perfectly creamy middle.

Whether your dinner involves a few friends or your immediate family, these small-batch stacks can be doubled, tripled, or quadrupled easily to fit your guest list. 

Ingredients

red potatoes — I love using red potatoes for this because they create a beautiful color around the crispy edges. Russet potatoes and Yukon golds will work as well!
garlic powder 
dried thyme 
butter 
salt and pepper
parmesan cheese — pecorino Romano or asiago cheese will also work!

How to Make

1. Preheat the oven to 400ºF. Use a little bit of your melted butter to lightly grease a 6 cup muffin tin or 6 holes in a standard muffin tin.
   Slice the potatoes using a mandoline.
2. In a medium bowl, toss together the potatoes, garlic powder, thyme, butter, salt, pepper, and parmesan. Toss to thoroughly combine. I like to use my hands to make sure each slice is coated. Layer the potatoes evenly among the prepared muffin tin, stacking the layers to the top.
3. Cover with foil and place on a baking sheet. Transfer to the oven and bake for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden.
4. Run a paring knife around the edges of each stack to release them. Serve immediately, sprinkled with additional parmesan.

How to Store

You can store these in an airtight container in the fridge for up to 3 days or so. I’d recommend reheating in the oven to keep some of the crispiness. We ended up just popping these in our air fryer for about 5 minutes the next day and they were even crispier. They would go great with a brunch the morning after Thanksgiving or Christmas! 

Hot Tip

I highly recommend getting a mandoline. Not just for this recipe but for any recipe that you thin and uniform slices. I love using mine if I’m making homemade chips, pickles, or slaw. 

More Side Dishes You’ll Love!

No-Knead Artisan Rolls

Air Fryer Salt and Vinegar Brussels Sprouts

Sour Cream and Cheddar Deviled Eggs

Instant Pot Spinach and Artichoke Mac and Cheese

Blue Cheese and Walnut Stuffed Mushrooms

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

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Yield: 4 Servings

Garlic Parmesan Potato Stacks

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Small batch Thanksgiving recipes are perfect for an intimate gathering or for adding to a huge spread! These Garlic Parmesan Potato Stacks are crispy, tender, and full of flavor. Not to mention, they're so easy to make!

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Ingredients

• 4 medium red potatoes thinly sliced into 1/8 inch thick slices (I use a mandoline)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 stick butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup grated parmesan cheese

Instructions

1. Preheat the oven to 400ºF. Use a little bit of your melted butter to lightly grease a 6 cup muffin tin or 6 holes in a standard muffin tin.
2. Slice the potatoes using a mandoline.
3. In a medium bowl, toss together the potatoes, garlic powder, thyme, butter, salt, pepper, and parmesan. Toss to thoroughly combine. I like to use my hands to make sure each slice is coated. Layer the potatoes evenly among the prepared muffin tin, stacking the layers to the top.
4. Cover with foil and place on a baking sheet. Transfer to the oven and bake for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a paring knife around the edges of each stack to release them. Serve immediately, sprinkled with additional parmesan.

Notes

See the blog post above.

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