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Crispy Truffle Parmesan Potato Stacks

crispy truffle Parmesan potato stacks - featured image
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These indulgent potato stacks are layered with truffle oil and freshly grated Parmesan, baked until golden and crispy in a muffin tin. Perfect as an elegant appetizer or side dish for gatherings, they deliver steakhouse flavor with minimal effort.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, scrubbed and thinly sliced (about 6 medium potatoes)
  • 6 tbsp unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tbsp truffle oil (white or black)
  • 1 cup Parmesan cheese, freshly grated
  • 1/2 tsp garlic powder (optional)
  • 1 tsp sea salt (or kosher salt, to taste)
  • 1/2 tsp black pepper
  • 1 tbsp fresh thyme leaves (optional)
  • Extra Parmesan cheese, for sprinkling (garnish)
  • Fresh chives or parsley, finely chopped (garnish)
  • Drizzle of truffle oil, for serving (garnish)

Instructions

  1. Scrub and dry potatoes. Slice into thin rounds, about 1/16-inch thick, using a mandoline slicer or sharp knife. Pat slices dry with paper towels if needed.
  2. Preheat oven to 400°F (200°C). Generously butter or oil a 12-cup muffin tin.
  3. In a large bowl, whisk together melted butter, olive oil, and truffle oil. Add garlic powder, salt, pepper, and thyme leaves if using.
  4. Add potato slices to the bowl and toss gently to coat. Sprinkle in grated Parmesan and toss again until evenly distributed.
  5. Layer potato slices into each muffin cup, overlapping slightly. Fill each cup almost to the top (about 10-12 slices per stack). Brush tops with extra butter or oil if desired.
  6. Bake for 35-40 minutes, rotating the pan after 20 minutes for even browning. Stacks are done when edges are deep golden brown and stacks lift easily with a fork. Cover loosely with foil if browning too quickly.
  7. Let stacks cool in the tin for 5 minutes. Use a small spatula or butter knife to loosen and lift stacks out.
  8. Arrange stacks on a platter. Sprinkle with extra Parmesan and chopped chives or parsley. Drizzle with a touch more truffle oil before serving.

Notes

Slice potatoes as thinly and evenly as possible for maximum crispiness. Use a mandoline for best results. For dairy-free, substitute vegan butter and cheese. Stacks can be assembled ahead and baked just before serving. If stacks stick, line muffin cups with parchment. Rotate pan halfway through baking for even browning.

Nutrition

Keywords: potato stacks, truffle oil, Parmesan, appetizer, party food, crispy potatoes, muffin tin, gluten-free, vegetarian, easy recipe

Find it online: https://avabake.com/crispy-truffle-parmesan-potato-stacks-recipe-for-easy-indulgent-appetizers/