Potato Stacks With Parmesan Cheese

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 55 minutes

Składniki

2 pounds Yukon Gold potatoes

2 tablespoons olive oil

½ cup finely grated Parmesan cheese

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon kosher salt

½ teaspoon black pepper

chopped fresh parsley (optional garnish)

Wskazówki

Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin.

Using a mandoline, slice the 2 pounds Yukon Gold potatoes into very thin rounds (about ⅛ inch thick). Place the slices into a large mixing bowl.

Add in the 2 tablespoons olive oil, ½ cup finely grated Parmesan cheese, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss thoroughly until every potato slice is lightly coated.

Arrange the potato slices into neat stacks and transfer each stack into a muffin cup. Don't worry if they're slightly taller than the muffin tin; they'll shrink as they bake.

Sprinkle any remaining Parmesan from the bowl over the tops.

Bake for 35 to 40 minutes, until the tops are deep golden brown, the edges are crispy, and the centers are tender when pierced with a knife. If the tops brown too quickly, loosely tent with foil during the last 10 minutes.

Allow the stacks to cool in the muffin tin for 5 minutes. Carefully remove using a spoon or offset spatula.

Top with chopped fresh parsley and freshly cracked black pepper, if desired.

Wartości Odżywcze

• Kalorie: 290 kcal
• Tłuszcz Całkowity: 10 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 7 g
• Cholesterol: 9 mg
• Sód: 796 mg
• Węglowodany Całkowite: 41 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 2 g
• Białko: 9 g