Parmesan Potato Stacks Recipe

Parmesan potato stack recipe

Crispy Parmesan Potato Stacks 

Crispy, garlicky and cheesy potato bites. Perfect on their own or serve with a dip.  These are ideal for snacking whilst watching football, a film or as a side for a summer lunch or dinner. We used some new season Scotty Brand Ayrshire Potatoes for this, however you can use any potato variety. These were just the right size for nibbles.

Parmesan potato stack recipe

Parmesan potato stack recipe

Ingredients

2 1/2 tablespoons olive oil
1/4 teaspoon garlic powder
1 teaspoon salt
1 x 500g bag Scotty Brand Ayrshire New Potatoes
1/2 tablespoons thyme
25g grated Parmesan cheese

Instructions

Preheat oven to 375F/200C/ Gas mark 6.
Coat a standard 12-cup muffin pan with cooking spray or brush on a thin layer of oil.
Mix together olive oil, garlic powder, thyme and salt together in a bowl.
Set aside.
Rinse potatoes.
Slice each potato thinly, a mandoline gives even slices.
Place 4 slices of potatoes at the bottom of each cup of the muffin tin.
Brush the potatoes with the oil mixture. Add more potato slices and brush with the oil mixture again.
You should get about a potato per muffin hole.
Sprinkle the Parmesan evenly over the potato stacks.
Bake the stacks for 30 minutes, or until brown and crispy.
Use a tablespoon to release and move the stacks to plates.
Serve with dips of your choice.

Parmesan potato stack recipe

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Parmesan potato stack recipe

Parmesan potato stack recipe

Ingredients
  

  • 2 1/2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 500 g bag Scotty Brand Ayrshire New Potatoes
  • 1/2 tablespoons thyme
  • 25 g grated Parmesan cheese

Instructions
 

  • Preheat oven to 375F/200C/ Gas mark 6.
  • Coat a standard 12-cup muffin pan with cooking spray or brush on a thin layer of oil.
  • Mix together olive oil, garlic powder, thyme and salt together in a bowl.
  • Set aside.
  • Rinse potatoes.
  • Slice each potato thinly, a mandoline gives even slices.
  • Place 4 slices of potatoes at the bottom of each cup of the muffin tin.
  • Brush the potatoes with the oil mixture. Add more potato slices and brush with the oil mixture again.
  • You should get about a potato per muffin hole.
  • Sprinkle the Parmesan evenly over the potato stacks.
  • Bake the stacks for 30 minutes, or until brown and crispy.
  • Use a tablespoon to release and move the stacks to plates.
  • Serve with dips of your choice.

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Parmesan potato stack recipe

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Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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