Parmesan and Rosemary Potato Stacks are an easy and delicious way to serve potatoes! A sprinkling of parmesan cheese and fresh rosemary gives them extra flavor.
Suddenly it’s October, and full-on into fall!
While I love summer and all of the fresh produce, there is something so nice about the comfort food that comes along with fall: soups, chili, anything warm from the oven.
Roasted potatoes are always on rotation at my house in the fall, they’re just so easy and the perfect side dish to go with almost everything. Of course, sometimes the routine can get a little old, and we are always looking for new ways to serve potatoes…so I’m super excited to share the recipe for these potato stacks with you!
They might look fussy, but these potato stacks are SO easy! It took me less than 15 minutes to prep four potatoes.
Here’s how it goes: Slice your potatoes extra thin. I used my mandoline, but using a sharp knife can get similar results.
Then you melt the butter, add the salt, pepper, and rosemary.
Stack the potatoes in a muffin tray, brushing each layer with a little melted butter. Don’t go overboard with the butter as these can get a little greasy if you do.
Sprinkle the tops with some fresh parmesan cheese. I could have used even more than I did for these photos!
Bake up for 45-55 minutes. The potatoes have slightly crisp edges, and are so delicious!
This recipe is definitely going into rotation at my house. Perfect for an everyday dinner, but they would also be great for a special occasion!
- 1/4 cup unsalted butter melted
- 1 tablespoon rosemary
- 1 teaspoon kosher salt
- fresh black pepper
- 4 small white or Yukon gold potatoes
- 1/4 cup shredded Parmesan cheese
- Pre-heat oven to 375°F.
- Melt butter, and stir in the rosemary, salt and black pepper.
- Slice potatoes around 2mm thick (mandoline works best for this)
- Layer potatoes into a greased muffin tin, brushing lightly with butter between each layer.
- Sprinkle the tops of each stack with freshly-grated Parmesan cheese.
- Bake for 45-55 minutes, until potatoes are cooked through.
More delicious side dishes:
Cheesy Jalapeño Hasselback Potatoes
My hub is in love with these potatoes. Easy and thanks for the great recipe!
Aubrey Cota says
Same goes for my husband, thanks for trying them out!
I have made these several times as a side dish to beef, lamb and fish. Easy enough for my teenage son to make. These are delicious and look very impressive. Thank you for a great recipe!
P.S. I tried to rate the recipe 5 stars however when I click on the stars nothing happens.
Aubrey Cota says
Interesting, I will look into that. So glad this has been such a hit for you!
I am assuming you are using a standard cupcake/muffin tin? How full do you stack them? This looks wonderful and I would like to make this recipe for a special dinner for 15. Do you slice the potatoes and keep them in water till you are ready to “build” the stacks?
Can you pre-bake these potato stacks in advance and re-heat out of the muffin tins closer to serving time please?