How to make vegetarian Parmesan potato stacks (video)

With their crispy golden outsides and soft buttery insides, there's nothing not to love about these potato stacks!

The secret to success with this recipe is to use a waxy variety of potato, if possible. While any variety will work, waxy potatoes (e.g., new potatoes, rose or Inca gold potatoes, or fingerlings) have a low starch content and hold their shape well during cooking. They also tend to have a creamy, moist flesh that givees these potato stacks their to-die-for texture.

See how to prepare the potato stacks in the video below, and then give them a try yourself!

Cooktop Cove

Vegetarian Parmesan potato stacks

30 minutes

45 minutes

1 hour, 15 minutes

5 medium-sized potatoes, peeled and very thinly sliced (1/8 inch thick)

4 tablespoons butter, melted

1 teaspoon onion powder

6 cloves garlic, minced

1 tablespoon fresh thyme, finely chopped

1½ teaspoons salt

½ teaspoon pepper

¾ cup freshly grated Parmesan cheese

1 tablespoon finely chopped fresh parsley (optional)

1 teaspoon finishing salt (optional)

Heat oven to 350 degrees Fahrenheit.

In a large bowl, add all ingredients from potatoes to Parmesan (use 3 tablespoons of butter and reserve 1 tablespoon for later).

Gently mix using your fingers, making sure potatoes are coated evenly. Avoid breaking the potato slices.

Grease a muffin tin with oil or butter.

Arrange potato slices on top of one another to make small stacks in each muffin cup. Stacks should be ½ inch taller than the rim.

Brush tops with remaining 1 tablespoon butter.

Bake in oven for 45 minutes, or until potatoes are tender and golden brown with crusty edges.

Garnish with extra Parmesan, parsley and finishing salt, if desired.