Fresh Herb & Garlic Potato Stacks
In my opinion, these potato stacks should be right up there with the most famous of potato sides like the French Fry or mashed potato… yeah, they are that good.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6 stacks
- 5 medium-size potatoes sliced thin
- 2 Tbsp olive oil
- Handful finely chopped fresh parsley or about 3 Tbsp
- 1/2 tsp pink salt or sea salt or more to taste
- 1/2 tsp black pepper or more to taste
- 4-6 Tbsp fresh parmesan or vegan cheese like this
- 3 large garlic cloves grated
Preheat oven to 400.
Slice potatoes and place in a medium bowl
Chop parsley and add to bowl.
Grate garlic over potatoes.
Mix in olive oil, salt, and pepper.
Grate in fresh parmesan or cheese substitute.
Mix really well with a wooden spoon making sure the slices aren’t sticking together and everything gets seasoned.
Start stacking the potatoes in a Jumbo muffin tin biggest slices on bottom then littler ones on top (I used about 8 for each one, but it doesn’t have to be exact) until you use up all the potatoes. LINE WITH MUFFIN CUPS FOR EASY CLEAN UP!
Use what's leftover in the bottom of the bowl (parsley, cheese, garlic that fell to the bottoto top them with.
Cover (I just covered with a cookie sheet) and bake for 40 min. Halfway through baking time, remove cover and allow to finish baking.