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Stacked Roasted Rosemary Parmesan Potatoes

Servings 4

Ingredients

Garlic Rosemary Butter

  • 1/2 cup unsalted butter
  • 3 cloves garlic minced
  • 2 tsp finely chopped rosemary
  • 1 tsp Kosher salt
  • black pepper to tast

Potato Stacks

  • 3 lbs small yellow potatoes, sliced 1/16" thick
  • 12-24 rosemary leaves
  • 1/2 cup grated parmesan cheese
  • olive oil or spray for muffin tins

To Finish

  • pinches of flakey sea salt like Maldon

Instructions

  • Preheat oven to 375°F. Lightly brush the cups of a 12-cup muffin tin with oil. Pile stacks up high for 12 slightly heaped stacks, keeping in mind the potatoes sink down as they cook.
  • Melt butter and stir in garlic, parsley, chopped thyme, salt and black pepper. Set aside to cool
  • Slice potatoes with skin on, very thinly about 1/16”. I highly recommend using a mandolin to get super thin slices of potatoes in relatively little time. Evenly-thick slices are important for even cooking. If you don’t have a mandolin, slice carefully with a sharp knife. Place sliced potatoes in a large mixing bowl and toss with cooled garlic herb butter.
  • Assemble potato stacks. In each oiled muffin cup, place a couple rosemary leaves followed by slices of potatoes starting with smaller pieces and ending with the larger pieces. About 1/3 and 2/3 of the way up the stack, sprinkle a bit of grated parmesan. For the prettiest stacks, stagger potato slices a little rather than matching them up in a neat column. Divide evenly among the 12 cups.
  • Cover muffin tin tightly with foil. Bake in preheated 375°F (190°C) oven for 25 minutes or whenever potatoes are tender (use a wooden skewer to poke one stack to check – the skewer should easily slide all the way through and back out). Increase oven heat to 425°F (220°C). Remove foil and return to bake uncovered for 13-15 minutes more, or whenever edges are browned and crispy, and tops are golden brown. Keep a close eye on them during the final few minutes of browning.
  • Dislodge the stacks from the muffin tin with a fork. Serve upside down with a sprinkle of Maldon Sea Salt Flakes.