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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Get ready for a love story between garlic bread and potatoes! These little stacks of joy are golden, buttery, and full of flavor—basically, your new holiday side dish obsession. One bite and you’ll be dramatically yelling 'WHY DIDN’T I MAKE MORE?!' They’re crispy on the edges, soft in the center, cheesy, garlicky heaven. Trust me—this is the Thanksgiving plot twist you didn’t know you needed.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat your oven to 400°F.
In a bowl, mix together the melted butter, garlic, parsley, Parmesan, salt, and pepper.
Add the sliced potatoes and toss until each slice is beautifully coated.
Stack the potato slices into the cups of a greased muffin tin. Stack them high.
Cover with foil and bake for 20 minutes.
Remove foil and bake another 15–20 minutes, or until golden, crispy edges appear.
Sprinkle with fresh parsley, serve warm, and enjoy.
Use a mandoline slicer for evenly thin potato slices to ensure even cooking.
Grease the muffin tin well to prevent sticking and make cleanup easier.
For extra crispiness, broil the potato stacks for 2–3 minutes after baking.
Can I use a different type of potato?
Yes, you can use Russet or red potatoes, but Yukon Gold potatoes are ideal for their creamy texture.
Can I make this recipe ahead of time?
Yes, you can prepare the stacks and refrigerate them before baking. Bake them fresh when ready to serve.
What can I substitute for Parmesan cheese?
You can use Pecorino Romano or Gruyère cheese as alternatives for Parmesan.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I add other herbs or spices?
Absolutely! Try adding thyme, rosemary, or paprika for additional flavor.
