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Roasted Garlic Parmesan Potato Stacks

Roasted Garlic Parmesan Potato Stacks: Irresistibly Crisp Delights

Enjoy Roasted Garlic Parmesan Potato Stacks, a vegetarian-friendly side dish that offers a crispy texture and delicious flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 minutes
Total Time 49 minutes
Servings: 4 stacks
Course: Appetizers
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potato Stacks
  • 4-5 pieces Yukon Gold Potatoes Sub with other waxy potatoes if needed.
  • 2 tablespoons Olive Oil Can be replaced with avocado oil.
  • 2-3 cloves Fresh Garlic Swap with garlic powder in emergencies.
  • to taste Salt Essential for enhancing flavors.
  • to taste Pepper Essential for enhancing flavors.
For the Glaze
  • 2 tablespoons Butter Use coconut oil for a dairy-free option.
  • ½ cup Heavy Cream Substitute with oat cream for dairy-free.
  • ½ cup Grated Parmesan Cheese Try Pecorino Romano for a different twist.
  • to taste Fresh Thyme Rosemary is a suitable replacement.
  • to taste Smoked Paprika Regular paprika can stand in if preferred.

Equipment

  • Oven
  • Baking Sheet
  • saucepan
  • Sharp knife
  • Paper towels

Method
 

Step-by-Step Instructions
  1. Begin by washing 4-5 Yukon Gold potatoes thoroughly. Slice each potato into ¼-inch rounds using a sharp knife for uniformity. Once sliced, pat them dry with paper towels to remove any moisture.
  2. In a small saucepan, melt 2 tablespoons of butter and 2 tablespoons of olive oil over low heat. Add 2-3 minced garlic cloves to the mixture and sauté for about 1-2 minutes until fragrant. Next, pour in ½ cup of heavy cream and whisk in ½ cup of grated Parmesan cheese. Allow the glaze to simmer for about 2 minutes.
  3. Preheat your oven to 425°F (220°C).
  4. Take a rimmed baking sheet and arrange the potato slices in neat stacks, approximately 3-4 slices high. Brush each layer generously with the garlic-Parmesan glaze.
  5. Carefully place the baking sheet in the preheated oven and roast the potato stacks for 25-30 minutes. Brush the remaining glaze over the stacks halfway through the roasting time.
  6. Once roasted to perfection, remove the baking sheet from the oven and let the stacks rest for 3-4 minutes. Garnish with fresh parsley before serving.

Nutrition

Serving: 1stackCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 220mgPotassium: 800mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Ensure potato slices are uniform for even cooking. Pat them dry for a crispy texture. Don't overcrowd the baking sheet to avoid steaming. Broil for the last 2 minutes for extra crispness. Let them rest after roasting for better shape.

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