Garlic Parmesan Parslied Potato Stacks
Make mealtime special with this Garlic Parmesan Parslied Potato Stacks recipe!
Servings: 12 servings
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
