What are rosemary potato stacks?

Rosemary potato stacks are a simple, elegant side dish made by thinly slicing potatoes, layering them in a muffin tin with butter, fresh rosemary, garlic, and often cheese like Parmesan, then baking until crispy and golden. They offer a flavorful twist on roasted potatoes, with the rosemary infusing earthy, aromatic notes. This recipe serves 6 as a side, using about 2 pounds of potatoes. They're perfect for holidays or weeknight dinners, providing a gluten-free option that's naturally low-carb. Prep time is 15 minutes, bake for 45-60 minutes at 400°F. The stacks hold their shape when unmolded, making them easy to serve. Pair with roasted chicken or steak for a complete meal. (92 words)

How do you make rosemary potato stacks at home?

Start with 2 lbs Yukon Gold or russet potatoes, sliced 1/8-inch thin using a mandoline for evenness. Melt 4 tbsp butter, mix with 2 minced garlic cloves, 2 tbsp chopped fresh rosemary, salt, and pepper. Stack 5-6 slices per muffin cup, brushing with butter mixture and topping with grated Parmesan. Bake at 400°F for 45-60 minutes until edges are crispy. Let cool 5 minutes before removing. Tip: Spray tin with oil to prevent sticking. Total time: 1 hour. This yields 12 stacks. For best results, don't overcrowd layers. Store leftovers in fridge up to 3 days; reheat in oven. (112 words)

What kind of potatoes work best for rosemary potato stacks?

Yukon Gold potatoes are ideal for rosemary potato stacks due to their creamy texture and thin skin that crisps up nicely without peeling. Russets work too for a fluffier interior, but slice evenly to avoid sogginess. Avoid waxy red potatoes as they hold too much moisture. Use 2 lbs for 12 stacks. Aim for uniform 1/8-inch slices—a mandoline slicer ensures this. Freshness matters: choose firm potatoes without sprouts. Organic options enhance natural flavors when paired with rosemary. This choice keeps stacks tender inside, crunchy outside. Experiment with sweet potatoes for a variation, reducing bake time by 10 minutes. (98 words)

Can you make rosemary potato stacks ahead of time?

Yes, assemble rosemary potato stacks up to 24 hours ahead: slice, layer in the muffin tin, cover tightly with foil, and refrigerate. Add 5-10 extra baking minutes straight from fridge at 400°F. For freezing, bake fully first, cool, then freeze stacks in a single layer up to 1 month. Reheat at 375°F for 15-20 minutes. This makes them great for meal prep or holidays. Pro tip: Brush tops with extra butter before baking for crispier results. They'll stay fresh-tasting, retaining rosemary aroma. Serves as a time-saver without sacrificing texture. (89 words)

What can I substitute in rosemary potato stacks recipe?

Swap fresh rosemary for 1 tsp dried if needed, but use half as it's more potent. Butter can be replaced with olive oil or ghee for dairy-free. Parmesan? Try cheddar, pecorino, or vegan cheese shreds. Garlic powder (1 tsp) works if fresh isn't available. For low-sodium, reduce salt and rely on herbs. Add thyme or bacon bits for variety. Potatoes: sweet potatoes or a mix with parsnips. These tweaks keep stacks under 200 calories each. Always test bake time adjustments, as substitutes affect moisture. Links to full vegan version in our potato side dish recipes. (102 words)

Crispy Rosemary Potato Stacks with Parmesan Recipe

Name: Rosemary Potato Stacks
Prep time: 27 min
Cook time: 55 min
Total time: 1 h 22 min
Cuisine: Italian
Ingredients: 2 pounds Yukon Gold or russet potatoes; 4 tablespoons butter, melted; 2 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; Salt and pepper, to taste; 1/2 cup grated Parmesan cheese; Cooking spray or extra butter

Description

🥔 Create elegant individual potato stacks with crispy edges and tender layers infused with aromatic rosemary and savory Parmesan cheese
🌿 Impress your dinner guests with these sophisticated-looking potato stacks that are surprisingly easy to make and perfect for special occasions

Ingredients

Scale

2 pounds Yukon Gold or russet potatoes

4 tablespoons butter, melted

2 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

Salt and pepper, to taste

1/2 cup grated Parmesan cheese

Cooking spray or extra butter

Instructions

1-First Step: Prepare the Mise en Place
Wash and slice 2 pounds of potatoes to 1/8-inch thickness using a mandoline for uniformity. This prevents sogginess in your rosemary potato stacks. Mince 2 garlic cloves and chop 2 tablespoons fresh rosemary. Grate 1/2 cup Parmesan. Melt 4 tablespoons butter. Mix butter, garlic, rosemary, salt, and pepper in a bowl. For vegan, use oil here.

2-Second Step: Assemble the Stacks
Stack 5 to 6 potato slices per muffin cup, slightly overlapping. Brush each layer with the butter mixture. Top each stack generously with grated Parmesan. Press down gently for compact potato stacks. Fill all 12 cups. This builds the crispy potatoes texture fans love.

3-Third Step: Bake for Perfection
Bake at 400°F for 45 to 60 minutes. Check at 45 minutes; edges should be golden and crispy. If tops brown too fast, tent with foil. For low-calorie versions, bake 5 minutes longer for crisp without extra fat. The aroma of rosemary potatoes fills your kitchen.

4-Fourth Step: Cool and Unmold
Let cool in tin for 5 to 10 minutes. They hold shape better. Run a knife around edges and pop out each stack. For gluten-free assurance, no changes needed. Serve warm.

5-Final Step: Finishing Touches and Serving
Garnish with extra rosemary sprigs. Pair with proteins like steak or chicken. These stacks shine as a side. For busy parents, scale up for meal prep. Experiment with sweet potatoes, reducing bake time by 10 minutes. See our Ruth Chris sweet potato casserole for more potato ideas. Store as noted below.

Notes

🥔 Use a mandoline slicer for uniformly thin potato slices – this ensures even cooking and professional-looking results
🧈 Don’t skip the step of drying the potato slices thoroughly – excess moisture will make the stacks steam instead of getting crispy
⏰ Let the stacks rest in the muffin tin for a few minutes before removing – this helps them set and hold their shape better

Prep Time: 20 minutes
Resting time: 7 minutes
Cook Time: 55 minutes
Category: Side Dish
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 stack
Calories: 180
Sugar: 2g
Sodium: 380mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg

Keywords: undefined