Ingredients
- 4 tablespoons melted butter
- 5 pounds Yukon Gold potatoes, peeled and sliced into ⅛-inch rounds
- 3 tablespoons grated Parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
1. Preheat the Oven and Prepare the Muffin Tin
Start by preheating your oven to 375°F (190°C). This ensures the oven is hot enough to crisp the potatoes while keeping them tender on the inside.
Using 1-2 tablespoons of melted butter, grease a 12-cup muffin tin. This prevents the potato stacks from sticking and enhances their golden-brown crust.
2. Season the Potato Slices
Place the thinly sliced potatoes in a large mixing bowl. Add the remaining melted butter, 2 tablespoons of Parmesan cheese, garlic powder, onion powder, paprika, salt, and white pepper. Toss everything together until the potatoes are evenly coated with the seasoning mixture.
Beginner Tip:
If slicing potatoes evenly seems difficult, use a mandoline slicer for uniform thickness. Evenly sliced potatoes cook at the same rate, preventing some stacks from burning while others remain undercooked.
3. Assemble the Potato Stacks
Layer the seasoned potato slices into small stacks, approximately 1½ inches high, and carefully place them into the buttered muffin cups. The muffin tin helps the potatoes hold their shape and encourages crispy edges.
Beginner Tip:
For extra crispiness, place the larger slices at the bottom and the smaller ones on top. This helps the stack hold together and creates an appealing layered effect.
4. Bake the Potato Stacks
Transfer the muffin tin to the preheated oven and bake uncovered for 1 hour. The edges should turn golden brown and crispy, while the centers remain soft and tender.
How to Check for Doneness:
- The edges should have a deep golden-brown color.
- A fork or knife should easily slide through the center of the stack without resistance.
- If the potatoes are still firm, bake for an additional 5-10 minutes, checking frequently.
5. Let the Stacks Rest and Garnish
Once baked, remove the muffin tin from the oven and allow the potato stacks to rest for about 5 minutes. This helps them firm up slightly, making it easier to remove them from the tin.
Garnish each stack with the remaining Parmesan cheese and fresh parsley for an extra burst of flavor and color.
Beginner Tip:
To remove the stacks easily, use a butter knife or small spatula to gently lift them out of the muffin cups.
Notes
1. Prevent Overcooking or Burning
If you notice the edges browning too quickly while the center is still undercooked, loosely cover the muffin tin with foil for the last 20 minutes of baking. This prevents burning while allowing the potatoes to cook through.
2. Make Ahead for Convenience
If you’re short on time, slice and season the potatoes a few hours ahead and store them in an airtight container in the fridge. When ready to bake, simply assemble and pop them in the oven.
3. What If the Potato Stacks Fall Apart?
If your stacks don’t hold their shape when removing them from the tin, they may need a bit more time to firm up. Let them cool for an extra 5-10 minutes before attempting to remove them.
4. Using a Muffin Tin for Other Recipes
This method of baking potatoes in a muffin tin works well for other variations, such as:
- Cheesy Potato Stacks – Add shredded mozzarella or cheddar between the layers for extra cheesiness.
- Herb-Infused Potato Stacks – Use rosemary, thyme, or oregano for a different flavor profile.
- Spicy Potato Stacks – Sprinkle a pinch of cayenne pepper or red pepper flakes into the seasoning mix for some heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour