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- 4 medium-sized russet potatoes - 1 cup finely grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - Salt and freshly ground black pepper - 1/4 cup extra-virgin olive oil - Fresh parsley (for garnish) - Alternatives to russet potatoes: You can use Yukon gold or red potatoes. They provide a slightly different flavor but work well. - Vegan cheese options: For a dairy-free version, try using a vegan Parmesan or nutritional yeast. They offer a cheesy taste without the dairy. - Herbs and spices variations: Feel free to mix it up! Rosemary or paprika add a nice twist. You can also try Italian seasoning for more depth. First, preheat your oven to 400°F (200°C). This heat makes the potatoes crispy. While the oven warms, wash the russet potatoes under cold water. This removes dirt and makes them clean. Next, peel the potatoes with a vegetable peeler. Now, slice the potatoes. Use a mandoline slicer or a sharp knife. Aim for slices that are about 1/8 inch thick. Thin slices help the potatoes crisp up nicely. In a large mixing bowl, add the potato slices. Pour in 1/4 cup of extra-virgin olive oil. Then add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of dried thyme. Sprinkle in salt and black pepper to taste. Toss the potato slices well. Make sure every slice is coated evenly. This mix adds great flavor to your stacks. Now it's time to build the stacks. On your lined baking sheet, layer the potato slices in circular shapes. Overlap them slightly. This helps air flow around each slice, making them crisp. Stand the slices up so they can cook evenly. After layering, grab your grated Parmesan cheese. Sprinkle it generously over the top of each stack. Make sure some cheese gets between the layers too. This adds extra flavor and crispiness. Place your baking sheet in the oven. Bake the stacks for 30 to 35 minutes. Watch them closely as they cook. You want them golden brown and crunchy. When they look perfect, take them out. Let them cool for 3 to 5 minutes. This helps them firm up. Use a spatula to lift them off the sheet. Enjoy your crispy potato stacks! To make your potato stacks super crispy, slice the potatoes thin. Aim for about 1/8 inch thick. This size helps them cook evenly and get nice and crunchy. Use a mandoline for best results. Air circulation is key to crispiness. When stacking, overlap the slices slightly. This allows hot air to flow around each slice as they bake. It’s like giving them a little space to breathe, which makes a big difference. Garnishing can elevate your dish. Fresh parsley looks great on top of the stacks. It adds a pop of color and freshness. You can also use chives or green onions for a different flavor. For an extra kick, try adding a sprinkle of chili flakes or lemon zest. These small touches can enhance the taste and make your dish stand out. One big mistake is overcrowding the baking sheet. If the stacks are too close, they won’t crisp up well. Make sure to leave space between each stack. Another mistake is not seasoning enough. Salt and pepper are essential to bring out the flavors. Don’t be shy with your seasonings; every slice needs it for the best taste. {{image_4}} You can change the flavor of your crispy potato stacks easily. Try adding spices like paprika or cayenne pepper for a kick. A little chili powder gives it some heat. Use herbs like rosemary or oregano for a fresh twist. Cheese lovers will enjoy changing the cheese. Instead of Parmesan, try cheddar for a sharp taste. Gruyère can add a nutty flavor, while mozzarella brings a gooey texture. Mixing cheeses can also give depth to your stacks' flavor profile. If you need gluten-free options, you’re in luck! This recipe is already gluten-free, so you can enjoy it as is without worry. Just check your spices to ensure they are gluten-free too. For a fun twist, you can create vegetable stacks. Use zucchini, eggplant, or sweet potatoes instead of russet potatoes. Slice them thin and stack them just like the potatoes. This way, you can enjoy different flavors and add some color to your plate. To store leftover potato stacks, let them cool first. Place them in an airtight container. Keep them in the fridge for up to three days. This helps maintain their flavor. To keep the stacks crispy, do not stack them on top of each other. Lay them flat in the container. You can also use parchment paper between layers. This helps absorb moisture and keeps them crunchy. Yes, you can freeze cooked potato stacks. Let them cool completely before freezing. Place them in a single layer on a baking sheet first. Freeze for about an hour. Then, transfer them to a freezer-safe bag. They can last up to three months in the freezer. For thawing, take them out the night before and place them in the fridge. When ready, reheat them in the oven. Set the oven to 375°F (190°C) and heat for about 15-20 minutes. This will help them regain that crispy texture. To keep your potato stacks crispy, slice the potatoes thinly. A mandoline works best. Rinse the slices in cold water. Soaking the slices for 30 minutes helps remove excess starch. Dry them well with a towel before baking. Overlapping the slices slightly on the baking sheet allows for better airflow. This also helps them crisp up nicely. Crispy Parmesan Potato Stacks pair well with many dips. Sour cream is a classic choice. You can also try ranch dressing for a creamy touch. For something zesty, use barbecue sauce or a spicy aioli. Each dip adds a new flavor to the dish. Choose your favorite or mix and match! Yes, you can make these stacks in advance. Prepare the potato slices and season them. Layer the slices in stacks and refrigerate them. When ready to bake, take them out and let them sit at room temperature for 10-15 minutes. This helps them cook evenly. Reheat in the oven for crispy results. Baking these stacks takes about 30-35 minutes at 400°F (200°C). Keep an eye on them towards the end. If they start to brown too quickly, lower the temperature. The stacks should be golden and crunchy when done. Let them cool for a few minutes before serving for the best texture. This blog covered how to make Crispy Parmesan Potato Stacks using simple steps and key ingredients. You learned how to prepare, assemble, and bake them for great results. Remember, some easy swaps and tips can help enhance your dish. Avoid common mistakes for crispy stacks. Whether you’re cooking for yourself or a crowd, these stacks are sure to impress. Enjoy experimenting with flavors and variations to make them your own!

Crispy Parmesan Potato Stacks

Indulge in the deliciousness of Crispy Parmesan Potato Stacks with this easy recipe! Perfectly baked to golden perfection, these potato slices are layered with savory Parmesan cheese and seasoned to perfection. Ideal as a snack, appetizer, or side dish, they’re sure to impress at any gathering. Ready to elevate your snack game? Click through to explore the full recipe and make these delightful crispy stacks today!
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Ingredients
  

4 medium-sized russet potatoes

1 cup finely grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

1/4 cup extra-virgin olive oil

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper for easy cleanup.

    Rinse the russet potatoes under cold water to remove any dirt. Carefully peel them with a vegetable peeler. Using a mandoline slicer or a sharp knife, cut the potatoes into thin slices, aiming for about 1/8 inch thick for optimal crispiness.

      In a large mixing bowl, combine the potato slices with extra-virgin olive oil, garlic powder, onion powder, dried thyme, salt, and freshly ground black pepper. Toss the mixture gently but thoroughly to ensure every slice is evenly coated.

        Start forming the stacks on the prepared baking sheet by layering the potato slices in circular formations. Overlap each layer slightly to allow room for air to circulate for better crisping. Arrange them so they stand upright and can be easily lifted once cooked.

          Once all the potato stacks are arranged, take the grated Parmesan cheese and sprinkle it generously over the top of each stack, allowing it to nestle between the layers for added flavor.

            Place the baking sheet in the preheated oven and bake for approximately 30-35 minutes, or until the potato stacks are golden brown and have a delightful crunch. Keep an eye on them towards the end to avoid burning.

              After baking, carefully remove the baking sheet from the oven, and let the potato stacks cool for 3-5 minutes to firm up before gently lifting them off with a spatula.

                To enhance the dish, sprinkle freshly chopped parsley over the stacks for a touch of color and freshness before serving.

                  - Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Serving Suggestions: Serve these stacks as an appetizer or side dish. They pair beautifully with a dollop of sour cream or your favorite dipping sauce on the side. Enjoy!