Crispy Parmesan Potato Stacks

Crispy Parmesan potato stacks a very simple yet delicious side, which can be whipped up in no time. Flavored with parmesan,rosemary these stacks of potatoes are beautifully crisp on the outside and soft on the inside. They are a perfect side for Thanksgiving!!

There are pumpkins, apple everywhere you go, even potatoes in every shape and size. The other day I picked some Russet potatoes and when it is potatoes, we love them in any form, baked, fried or mashed. But, yes there is somebody I live with hates potatoes and simply refuses to eat, my younger one he does not even touches French fries. It was again potatoes on my mind today but this time with a thought that Arnav must eat or atleast even taste and then decide what he wants. So keeping him in mind I decided to make something cheesy and he loves cheese.

Something quick yet delicious yes I am baking potatoes in stacks with parmesan, few herbs and basic spices. Stacked potatoes have been on my mind for quite some time, so finally decided to give it a try. They are quick and work well for those busy weeknights as well, just slice potatoes toss in cheese mixture and pop them in the oven. While the potatoes are roasting I shall whip up my mains, toss a salad and in no time potatoes are done, and there we have our dinner ready. The potatoes look so so good.

I actually enjoy cooking potatoes in new ways. And I’m really happy to try stacked potatoes as it take only a few minutes to get the prep done before popping into the oven. They are delicious, crispy on the outside
and tender on the inside. Here I’ve sliced my potatoes really thin, as thinner the potatoes are the crispier it gets and flavored them with parmesan, cream, some Italian seasoning, rosemary garlic fried in brown butter. Sound delish isn’t it and taste equally good too and nothing like when served with some roasted chicken. Have you tried my Roasted Chicken Indian Style yet??

You can try out other flavor combinations as well. Thyme, chives, dill, oregano, Cajun spice, peri peri spice I mean why not if you want it on a spicy side and use any cheese of your choice, cheddar would work really well. Get creative and let your imaginations run wild, after all food is all about trying different flavor combinations and see which one works the best. Parmesan Rosemary Stacked Potatoes are just so good and you simply cannot stop at one, you tend to go on and on. The best part of the whole story my little boy Arnav ate them and he loved them and requested me to make them again. Yayyy!! I’m so happy and everything seems so worth.

Not only pretty do they look and taste equally good, I fell they are great for entertaining as well, the stack look so pretty and the guests are sure gonna love them. So toss a pasta dish, you have the roasted chicken, stacked potatoes, onions rings and all these with some chilled beer or white wine whatever you prefer. And to finish it off we have mini Dark Chocolate Almond Oats Walnut Tarts.

And they are just perfect side for Thanksgiving feast!!

Crispy Parmesan Potato Stacks

Ingredients for tart

· 4 Russet potatoes

· 6 tbsp salted butter

· ½ tsp grated parmesan + 2 tbsp to sprinkle

· 5 – 6 gloves of garlic chopped

· 1 tbsp fresh rosemary chopped

· ¼ cup fresh cream

· 1 tsp Italian seasoning

· Salt

· ¾ tsp black pepper

Instructions

· Preheat the oven to 400 F. Lightly grease 12 cup muffin pan.

· Thoroughly wash and wipe dry the potatoes using paper towels.

· Take a bowl, add the parmesan, Italian seasoning, garlic, chopped rosemary, salt & pepper. Mix well and set aside. Careful with the salt as we are using salted butter here.

· Over medium heat add butter to the pan, as it starts to melt swirl pan occasionally till it begins to foam and gives nutty aroma. Take the pan off heat.

· Add the browned butter the parmesan mixture and mix well.

· Thinly slice the potatoes and add to the cheese mixture and toss well to coat evenly.
Divide and arrange the potato slices among the greased muffin cups, sprinkle more parmesan.

· Bake for 40 – 45 minutes. After 30 minutes of baking remove the muffin pan from the oven and drizzle cream all over the potatoes, top with sage leaf. Return to the oven and continue baking for the remaining time or until golden and crisp on the edges.

· Once done allow to cool slightly, remove the stacks from the pan and serve.

Please, please be very careful while slicing the potatoes. I cut my finger , you don’t.

Thanks so much

Xo,