Who loves potatoes? I love potatoes! Is it true? MM HMM! I do, I do, I do! I love to roast my potatoes (in olive oil, some herbs, with a sprinkling of kosher salt & pepper), I really love to mash my potatoes (with roasted garlic, butter, cream, butter, sour cream, butter, salt & pepper….butter), I love to grill my potatoes, bake my potatoes, put my potatoes in soup and stews and pot pies, and I love to make little loaded sliced potato appetizers. My favorite preparation though is to fry up some home fries for Sunday breakfast in my cast iron skillet with some green peppers, onions, and bacon, because every once in a while, I get that craving (as I’m sure many of us do) and nothing else will do. [Story Note: I will never forget this one time, when my best friend in high school had me over for a study session one afternoon, we got the craving for potatoes, and using what we had in her kitchen, we diced and fried potatoes in olive oil and cayenne. It doesn’t sound entirely hearty, but they were actually very, very good, with just the right amount of heat, and we would dip them in a little sour cream, which cooled them off a little too!]
Essentially, there isn’t much I don’t love and haven’t done with potatoes, but there are a few. I haven’t made fries yet, but only because I feel like that would be the beginning of the end to my healthy habits (especially when my mandolin will cut those bad boys perfectly every time). I also have never put my potatoes through a ricer before either, but that’s because I don’t own one, but have it on my immediate list of things to add to my kitchen so I can knock out some actual potato gnocchi! I’ve also never made au gratin, but I have a recipe I’m ready to use in my Crock Pot soon, so this will be a short lived never have I ever.
There is also one other thing I haven’t done with my potatoes. Never have I ever made potato stacks. Not only that, but I’ve never made potato stacks in a muffin tin…and I don’t know why I’ve never used my muffin tin for more than just muffins and cupcakes before, but there you have it! Shocking, I know, but rest assured, I’ve officially moved over to the dark side of using my muffin tins for the greater power of feasting (or would it be the light/good side of using my muffin tins since feasting is more a pleasurable activity than a diabolical one?)…well regardless, I’m on board!
The main issue I had making these were simply that my mandolin (a hand-me-down from my mama) wouldn’t make 1/16″ slices of potatoes. They weren’t beautiful and round, but half slices or semi-slices…and I did try multiple times [ruining two potatoes in the process] before I gave up and moved up to 1/8″ slices, which came out AWESOME! I would also recommend filling just over the top of each muffin tin spot, only because the stacks did seem a little on the squat side, and there’s nothing wrong with a little more potato, am I right?!
But as you can see, while they ended up coming out super delicious, the cooking time from the recipe was just a little too long. The bottom was on the crispier side, which I didn’t mind because sometimes everyone needs a little crunch on the plate, but would definitely cook them a little less so they would come out more golden brown than over golden! I would also double the marinade only because I didn’t get as much of the thyme and Parmesan as I thought I would in the end. But these things you learn I guess! Oh, and I used the leftover sauce to coat a steak I had defrosted, and boy oh boy was that ever the tastiest! So this sauce can definitely be used to marinade pretty much anything and be delicious!
Here’s to the potato and our favorite ways to make them, Cooking Maggie Out!
Parmesan Potato Stacks
Adapted from What’s Gaby Cooking recipe
- 4 tablespoons unsalted butter, melted
- 4 tablespoons olive oil
- 4 tablespoons grated Parmesan cheese, plus extra for garnishing
- 1 tablespoon fresh thyme, plus extra for garnishing
- Kosher salt & black pepper
- 8-10 Yukon Gold potatoes, sliced to about 1/16 or 1/8 inch thick
- Preheat your oven to 375°F. Spray 12 standard muffin cups with nonstick cooking spray.
- In a large bowl, whisk together the butter, olive oil, Parmesan, chopped thyme, kosher salt and freshly cracked black pepper. Add the potato slices and toss to coat evenly.
- Layer the potato slices into stacks in the prepared muffin cups, filling each one to the very top, if not a little bit over the rim of each spot. Bake until the edges and tops are golden brown and the centers are tender, about 35 to 40 minutes depending on your oven.
- Remove the muffin tin from the oven and let the Parmesan Potato Stacks rest for 5 minutes. Carefully remove them with a small spoon and sprinkle with thyme leaves and extra Parmesan cheese if desired along with a sprinkle of salt and pepper. Serve immediately.