Crispy Potato Stacks
Golden, cheesy, and perfectly crispy on top, these Crispy Potato Stacks are a fun twist on classic roasted potatoes. They’re easy to make, family-friendly, and impressive enough to add to your Thanksgiving menu.
Servings: 12 potato stacks
Calories: 116kcal
Ingredients
- 6 medium Russet potatoes, sliced into ⅛-inch thick rounds
- ⅓ cup (76 g) unsalted butter, melted
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ¾ cup (85 g) sharp cheddar cheese, shredded
- parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin with cooking spray or a little butter.
- In a large bowl, whisk together the melted butter, garlic powder, onion powder, paprika, salt, and pepper.
- Stir in the shredded cheddar cheese until evenly combined.
- Add the potato slices and toss gently until all slices are evenly coated in the butter-cheese mixture.
- Stack the coated potato slices into each muffin cup, filling them just above the rim. (They will shrink as they cook.)
- Cover the muffin tin with aluminum foil and place on a baking sheet. Bake for 30 minutes.
- Remove the foil and continue baking, uncovered, for another 30-35 minutes, or until the tops are golden and crispy and the potatoes are tender.
- Let the stacks cool for 5 minutes, then run a butter knife around the edges to loosen each stack.
- Serve warm, with a light sprinkle of kosher salt and chopped parsley, if desired.
Nutrition
Serving: 1potato stack | Calories: 116kcal