gluten free,  vegetables + sides,  vegetarian

Crispy Rosemary Parmesan Potato Stacks

I am salivating as I type this recipe. These are So.D@mn.Good!  cheese + carbs + herbs + buttery crispness = a stack of ooey gooey potato awesomeness!

And here is a BIG secret:  they are sooooo simple yet soooo impressive. Your friends will think you are fancy even if in reality you are quite basic. Trust me—I speak from experience. AND…these potatoes will give you a good excuse to pull out your buy a mandoline. Yaaaay!

This is the kind of recipe I ADORE—the kind where you do you and make it fabulously you. You can pretty much add any herb(s) and cheese(s) and this stack of yum will take you to a magical place. Heck, you could throw on a dollop of sour cream, some bacon crumbles and chives and make a loaded potato stack. (If you do, I wanna hear about it!)

Let me break it down for you: these delectable delights could should be called Crispy (insert the name of herb) (insert the name of cheese) Potato Stacks. I mean, the possibilities are endless. In fact, tomorrow night I am making Crispy Thyme Bleu Cheese (and prosciutto) Potato Stacks. Check in with me later.

I first saw these on Half Baked Harvest, a blog created by a really cool chick named Tieghan. Unbeknownst to her, she is my foodie crush and creative muse. Check out her blog and you will agree: elle est une inspiration pour nous tous!

So while her recipe inspired me, I didn’t want to be a complete jerk by flat out copying her. I modified it a bit, such as stacking my thinly sliced potatoes with an herb and a cheese different from hers. The result? They didn’t last very long around here!  As I told a friend—The Man and I went through an entire bag of Russets in two days. THAT is how good they were!

Let me share something I did that was a little fancy.  This step is NOT NECESSARY to make the potatoes stack together in cute little towers, but it was a pretty touch. I took some woody sprigs of rosemary and skewered them through the stacks. Not only did the stems hold the towers upright (like I said, not necessary), they also infused beautiful hints of rosemary into the potatoes. Fancy, huh?

Please note: I used dried herbs in addition to my fresh rosemary sprigs.  If you substitute fresh herbs, use 2 Tablespoons fresh in lieu of the ½ teaspoon dried.

Another note: stack the potatoes tall. What I mean is don’t be afraid to go beyond the rim of the cups beyond because the potatoes will shrink down as they cook.

Pop a bottle of bubbles and make a meal out of these savory stacks!



I am dying to know how these turn out for you!  Let me know so we can celebrate together! Either leave comments below or tag your photo #nakedepicurean on Instagram.

  • 4 medium Russet potatoes cut into 1/8 inch thick slices (skins on)
  • 2 teaspoons dried herbs (thyme, oregano, rosemary, Italian seasoning…)
  • ¾   stick salted butter,  melted
  • 1 cup of grated cheese (Parmesan, cheddar, Asiago…)
    generous S&P

1. Preheat the oven 400 degrees F. Lightly grease a muffin tin.

2. Cut the potatoes using a mandoline on about ⅛-1/16  inch.

3. In a medium bowl, toss together the potatoes, spices, butter, S&P, making sure to coat all the potato slices. Add the cheese and toss again.

4. Layer the potatoes evenly among the muffin tin cups, stacking the layers all the way to the top or beyond.

5. Cover a baking sheet with foil. Cover the muffin pan with foil and place it on top.  

6. Roast in the oven for 30 minutes. Remove the foil and continue roasting another 25-30 minutes or until the potatoes are tender yet golden and crispy (watch them the last 5 minutes).

7. Run a butter knife or narrow spatula around the edges of each stack to release it.

Sprinkle with S&P and serve immediately.

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