What Are Potato Stacks?
Years ago, I remember making hasselback potatoes for a fancy dinner I was making for my-then boyfriend, and eventual husband. Remember, the way to a man's heart is through his stomach. It's worked for me so far!
The concept of hasselback potatoes and these Parmesan Potato Stacks is similar with the point of achieving irresistible crispy edges. Hasselback potatoes are whole potatoes that are sliced not all the way through in thin, even layers. They are seasoned and/or stuffed with toppings and baked until the inside is tender and the tops and outer layers are perfectly crispy. Check out a recipe here.
Here's my two cents: I prefer the technique of potato stacks more than hasselback. I've found I am able to get the potatoes thinner and seasoned on all sides. After they are baked in the muffin tins, these Parmesan Potato Stacks get the best crispy bottoms that remind me of the crispy potatoes my family fights over when I make these Potatoes on the Grill.
How to Make Parmesan Potato Stacks
The key to perfect potato stacks is to cut the potatoes as thin and evenly as you can. The best tool for this is a mandolin. While a mandolin is the one kitchen tool that scares me the most, they are essential when cutting things in thin, even layers. The lesson I've learned the hard way is to use the cutting guard that is provided with the mandolin. It's there for a reason: the blade is extremely sharp! Let's just say I've never made a zucchini lasagna again.
Since recovering from that incident, Parmesan Potato Stacks have become a family favorite. Prepare the potatoes by washing, peeling and slicing them about ⅛ inch thick. The #2 setting on my mandolin works perfectly. If you don't have a mandolin, use a knife to get the potatoes sliced as thin and evenly as you can. A mandolin isn't required, but it sure makes things a lot easier.
To the sliced potatoes add melted butter, salt, pepper, garlic powder and parmesan cheese. Stack the potatoes into a tower that fits nicely in each muffin tin. The potatoes should just crest the top of the muffin tin. As you are building your stacks be sure to evenly distribute the shredded parmesan as it has a tendency to sink to the bottom of the bowl. Bake the potato stacks at 400 degrees for 50-60 minutes until the potatoes are tender and the edges are crispy.
How to Serve
I like to serve these Parmesan Potato Stacks with a meal I'd normally serve baked potatoes. These would be great with proteins like steak, chicken, pork or fish!
One of my favorite things about this recipe is how it can be used as an elegant side dish for a dinner party, but they are easy enough to make for a weeknight meal. This is another reminder that delicious food doesn't have to be hard!
To switch things up with this recipe, here are some delicious variations:
- Cheese - try a melty cheese like gouda or gruyere instead of the parmesan
- Fresh herbs - add some chopped rosemary, dill or parsley to the potatoes for a fresh pop of flavor
- Potatoes - Yukon Gold potatoes will give the inside of your potato stacks a more creamy, buttery flavor
Other popular potato recipes:
Have you made one of my recipes? I’d love your feedback on the comment box and star rating below the recipe!
Parmesan Potato Stacks
- 2 pounds russet potatoes about 5-6 medium
- 4 tbsp. butter melted
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. garlic powder
- ¼ cup shredded parmesan cheese
- Preheat oven to 400 degrees. Grease 12 count muffin tin with non-stick spray.
- Wash and peel potatoes. Slice potatoes into ⅛ inch slices using a mandolin or sharp knife. Place in mixing bowl.
- Add remaining ingredients and toss well. Place a "stack" of potatoes in each muffin tin, making sure to evenly disperse cheese throughout. Potatoes should just crest the top of the tin.
- Bake 50-55 minutes until potatoes are tender and edges are crispy.