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March 8, 2021

Potato Stacks with Parmesan and Thyme

Posted on April 18, 2015 by in vegetables, vegetarian

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Potato Stacks

Potato stacks are the perfect  side dish for your Sunday roast and they are so, so good!

They are the new roast potatoes, the new kids on the block! Potato stacks are by no means my own invention, Pinterest has loads of mouthwatering photos of them! However potato stacks are new to me, but now that I know how easy they are to make, they will definitely feature more often!

Potato stacks are mini blank canvasses, the flavor possibilities are endless, you can even work in some form of meat, like bacon and elevate it to a main meal!

Potato Stacks

This coming week, I will be cooking a delicious meal at [spasie] and I will be serving potato stacks alongside a gorgeous piece of pork belly and some lamb shanks. So I am keeping the flavors pretty basic with thyme and Parmesan, but just imagine how divine Gruyere and ham would be, or even sweet potato stacks!

Potato Stacks with Parmesan and Thyme

Serves 8


1 kg potatoes – choose medium size potatoes, remember the slices must fit into a muffin pan

125 g butter – melted

fresh thyme

125 ml grated parmesan

Salt and pepper to taste


Preheat the oven to 180 C. Wash the potatoes. Fill a large bowl with clean water and use a mandolin to cut the potatoes in very thin slices, over the bowl of water. Rinse the potato slices and dry them either in a clean dish cloth or spin them dry in a salad spinner. Transfer the potato slices to a bowl. Pour the melted butter over the potatoes and season with thyme, salt and pepper. Spray a muffin pan with Spray and Cook and start stacking the potatoes  in the muffin pan. Between the layers of potato, sprinkle a little Parmesan cheese.

Bake for 30 – 35 minutes or until the potato is cooked and has golden brown edges.

Serve with your favorite roast.

Potato Stacks

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