Instructions
step 1 Preheat your oven to 375°F (190°C) and grease a muffin tin or baking dish.
/ n step 2 In a bowl, mix melted butter, olive oil, minced garlic, salt, pepper, thyme, and rosemary.
/ n step 3 Add the sliced potatoes to the bowl and toss until all slices are evenly coated.
/ n step 4 Stack the potato slices into small piles and place them into the muffin tin or arrange stacks on the baking dish.
/ n step 5 Sprinkle cheddar and Parmesan cheese evenly over each potato stack.
/ n step 6 Bake for 45–55 minutes, or until the potatoes are tender and the tops are golden and crispy.
/ n step 7 Remove from the oven and let cool slightly before carefully removing from the pan.
/ n step 8 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftover potato stacks in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10–15 minutes until warmed through and crispy again. You can also reheat them in an air fryer for best texture. Avoid microwaving if possible, as it may make them soggy.
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