Parmesan Potato Stacks
- 6 large potatoes
- 1 cup grated Parmesan cheese
- 3 tbsp melted butter
- 1 tbsp finely chopped fresh rosemary (dried works too)
- 1 tsp sweet paprika
- 1/2 tsp pepper
- salt to taste
- 2 tbsp olive oil
- 2 tbsp water
- 1 large garlic clove, minced
Peel the potatoes and slice them about 1/10″ thick. Place them in a large mixing bowl.
Add the rest of the ingredients and mix well.
Preheat the oven to 375 degrees. Grease 12 muffin tins with butter, or spray them with cooking oil. Arrange the potato slices into stacks inside each muffin tin.
Bake for about 45-55 minutes, until the edges and the tops of the stacks are golden brown and crispy.
If you wish, prepare the garlic topping by mixing the oil, water, and garlic together. (I really recommend it!)
Place the potatoes on the serving dish and add some of the garlic sauce on top.
Garnish with grated Parmesan and a touch of rosemary, if desired.
Whisk the oil, water and garlic together.