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Make mealtime special with this Garlic Parmesan Parslied Potato Stacks recipe! #12bloggers

Garlic Parmesan Parslied Potato Stacks on a cutting board.

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Garlic Parmesan Parslied Potato Stacks

Goodness …. can you believe we’re already almost halfway into the month of November?! If you’re a regular reader you know that on the 12th of each month, I get together with some of my blogging friends to bring you the 12 Bloggers series! What is 12 Bloggers, you ask?! Every month, on the 12th of the month, 12 bloggers get together to bring you a themed recipe with 12 ingredients or less …. pretty cool, huh?!

Garlic Parmesan Parslied Potato Stacks on a cutting board.

This month, we were challenged with potatoes – and you better believe that there are there some good recipes this month! I have wanted to share a Potato Stack recipe with y’all for quite awhile now, so this was the perfect opportunity to share these pretty and delicious Garlic Parmesan Parslied Potato Stacks! With the holiday season upon us, they would be a fun addition to your feast! Although they’re great for the holiday’s, they’re just as great for a new dinner side dish idea anytime!

Garlic Parmesan Parslied Potato Stacks close up.
Garlic Parmesan Parslied Potato Stacks close up on a cutting board.

Don’t forget to stop by and see what my friends made this month!!

12 Scrumptious Potato Side Dishes collage.

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Garlic Parmesan Parslied Potato Stacks on a cutting board.
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Servings: 12 servings

Garlic Parmesan Parslied Potato Stacks

By Jamie Sherman
Make mealtime special with this Garlic Parmesan Parslied Potato Stacks recipe!
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes

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Ingredients 

  • 4 large russet potatoes, scrubbed and thinly sliced
  • ¼ cup unsalted butter, melted
  • 4 cloves garlic, minced
  • ¼ cup finely shredded Parmesan cheese
  • 2 tablespoons chopped parsley
  • ½ teaspoon sea salt
  • ¼ cup finely shredded Parmesan cheese
  • Additional chopped parsley, for garnish (optional)

Instructions 

  • Preheat oven to 375°F. Spray 12 standard muffin cups with nonstick cooking spray; set aside.
  • In a large bowl, whisk together the butter, garlic, ¼ cup Parmesan cheese, parsley, and salt. 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 top; pressing down on the stacks as you go. Sprinkle the top of each stack with an additional 1 teaspoon of the cheese.
  • Bake until the edges and tops are golden brown and the centers are tender, 45-50 minutes. Let the potato stacks rest for 5 minutes, then carefully remove them with a fork or small offset spatula. Sprinkle with additional parsley, if desired.

Notes

  • Fresh parsley is absolutely worth it here! The pop of color is perfect.

Nutrition

Calories: 149kcal, Carbohydrates: 23g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 13mg, Sodium: 171mg, Potassium: 526mg, Fiber: 2g, Sugar: 1g, Vitamin A: 208IU, Vitamin C: 8mg, Calcium: 69mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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6 Comments

  1. Jennifer Abel says:

    Look great and so easy, I am so keeping this recipe, thank you

  2. Deb@CookingOnTheFrontBurner says:

    These look so good Jamie! I love that we did potatoes this month – my favorite comfort food!

  3. Cathy Trochelman says:

    I love how you just completely elevated a simple potato! These look fancy enough to hold their own as an appetizer or elegant side dish, and SO delicious!

  4. Rachel @ I Love My Disorganized Life says:

    Loving how easy this recipe is, yet so elegant looking!

  5. Linda Nortje says:

    Genius to bake them in a muffin pan ! Potatoes are still going to be the death of me and now I most definitely have another recipe to try out – I have to 😉

  6. Evelyn Osborn says:

    I love this idea of baking these awesome flavored potato slices in a muffin tin! Can't wait to try them!!