Crispy Potato and Cheese Stacks

Name: Crispy Potato and Cheese Stacks
Total time: 55 min
Yield: 8
Ingredients: 450 g Yukon gold potatoes, sliced 3 mm thick using a mandoline; 30 ml olive oil; 5 ml salt; 2.5 ml minced fresh parsley; 1.25 ml garlic powder; 1.25 ml ground black pepper; 60 g shredded Cheddar cheese

Thin potato slices baked to crispy perfection, topped with melted cheese, and seasoned with herbs and spices.

55 min

easy

112kcal

calories

12g

carbohydrates

fat

fiber

protein

184mg

sodium

sugar

Dinner Side Dish American

Ingredients

450 g Yukon gold potatoes, sliced 3 mm thick using a mandoline

30 ml olive oil

5 ml salt

2.5 ml minced fresh parsley

1.25 ml garlic powder

1.25 ml ground black pepper

60 g shredded Cheddar cheese

Directions

Step 1

Preheat the oven to 190°C (375°F).

Step 2

Place the potato slices in a large bowl. In a separate bowl, whisk together the olive oil, salt, parsley, garlic powder, and black pepper until well combined. Pour the olive oil mixture over the potatoes and toss to coat them evenly.

Step 3

Using a muffin pan, stack the potato slices into 8 of the muffin molds, ensuring they reach the top of the mold without overflowing.

Step 4

Bake in the preheated oven for 40 minutes. Divide the cheese over the top of the 8 stacks. Bake for an additional 5 minutes until the cheese is melted. Remove the stacks using a spoon and serve immediately.