Crispy Parmesan Potato Stacks

If you want an impressive yet simple side, try these potato stacks. Thinly sliced Yukon Gold potatoes are combined with olive oil, Parmesan, and seasonings, then layered in a muffin pan and baked until the edges brown and the middle becomes tender. Prep takes about 15 minutes, and the result pairs beautifully with grilled or roasted proteins or a relaxed brunch.

They make a versatile side for weeknight dinners or special occasions — savory, cheesy, and satisfying without a lot of fuss.

Recipe Overview

The most important step is slicing the potatoes thinly and evenly so they cook through and crisp at the edges. Aim for about 1/8-inch slices. If slices are thick or uneven, the stacks may be fragile and won’t crisp uniformly.

A mandoline produces fast, uniform slices; use the hand guard or a cut-resistant glove for safety. A food processor with a slicing attachment can also work, though it may not reach the same thinness — check the thickness before proceeding.

Step 1. Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.

Step 2. Slice the potatoes into very thin rounds (about 1/8 inch) and place the slices into a large mixing bowl.

Step 3. Add the olive oil, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Toss until every slice is lightly coated.

Step 4. Stack the potato slices neatly and transfer each stack into a muffin cup. It’s fine if they sit a bit above the rim; they’ll shrink while baking.

Step 5. Sprinkle any remaining Parmesan over the tops of the stacks.

Storage: Keep cooled potato stacks in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze on a baking sheet until solid, then transfer to a sealed container for up to 3 months.

Reheating: Reheat chilled or frozen stacks on a lined sheet pan at 350°F (175°C) for 10–20 minutes, until heated through and crisped again.

Sweet potato swap: Thinly sliced sweet potatoes can be used instead; they may require slightly less bake time, so check after 30 minutes.

Resting time matters: Allowing the stacks to cool briefly in the pan helps them hold together and makes removal easier.

Choose appropriate potatoes: Use potatoes that fit comfortably in your muffin cups so the stacks form neatly.

You can slice the potatoes and toss them with oil, seasonings, and cheese, then cover and refrigerate for 2–3 hours before baking. Avoid storing them dressed for much longer to prevent discoloration.

What type of potatoes are best?

Yukon Golds are recommended for their balance of creamy interior and crisping exterior. Waxy potatoes (like red-skinned) hold shape but may not crisp as much; starchy Russets crisp well but can be more fragile.

How thick should the slices be?

Aim for roughly 1/8 inch thick. Thicker slices may not crisp properly.

Do I need a mandoline?

A mandoline helps get uniformly thin slices quickly and safely when used with the hand guard. A very sharp knife can work if you have good knife skills.

Do I have to peel the potatoes?

No. Leaving thin skins on (especially with Yukon Golds) is fine; just scrub and dry the potatoes well before slicing.