Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- Melt 4 tablespoons of unsalted butter with 2 tablespoons of olive oil over low heat. Stir in 3 minced garlic cloves.
- Thinly slice the potatoes using a mandolin or knife, aiming for 1-2 mm thickness.
- Grease a muffin tin with cooking spray or olive oil.
- Layer the potato slices in each muffin cup, brushing with garlic butter and sprinkling Parmesan cheese between layers.
- Bake for 25-30 minutes until crisp and golden brown. Sprinkle more Parmesan halfway through if desired.
- Let the stacks rest for about 5 minutes before removing from the tin.
- Garnish with fresh parsley before serving warm.
Nutrition
Notes
For best results, ensure even slicing and avoid overcrowding the muffin cups for optimal crispiness.
