Confession, while in Orlando, I’m pretty sure I had a hash brown every day! I’m not even kidding, Jen and I practically went to IHOP daily and had as many hashbrowns, pancakes, waffles, and chicken that we physically could! We booked the Hyatt Regency Grand Cypress through Expedia.ca and lucked out as IHOP was literally around the corner from them. So it was hashbrowns everyday for this potato addict.
Now that I’m home, I’m in a bit of a potato withdrawal! While scrolling through Instagram, I stumbled upon something called a Tornado Potato which is a spiraled potato on a skewer and I totally wanted one! However, I only had little russet potatoes available and I’m a “go big or go home” type of gal, so I made the next best thing I could think of – parmesan potato stacks!
Before when I made this, I had used a mandolin to cut the potato slices but apparently I do not own one anymore!! I have no idea what happened to it so I used the next best thing, my new 3-in1 Electric Spiralizer from Hamilton Beach. They have a ribbon function so I picked that feature for the potato stacks.
These parmesan potato stacks are super easy to make and are perfect to snack on. You can make them two ways, a neat little circular stack like pictured above or you can do pack it in a bit on the messier side like pictured below. While the neat little stacks look great for photos, I kind of prefer the messier way because you can make a few little peaks on the top and have extra crispy bits!
Okay so like I mentioned earlier, for this recipe, you used a spiralizer (you can substitute with a mandolin), and a muffin tin. The muffin tin is a must as it keeps the potatoes from toppling over while it is baking so keep this in mind while picking out your potatoes (aka don’t just super jumbo ones)!
Parmesan Potato Stacks (With a Spiralizer)
- 6-8 little russet potatoes sliced thin
- 3 tablespoons of butter, melted* (extra butter if you want to butter your tin or you can use a spray)
- 3 tablespoon parmesan cheese
- 1.5 teaspoon of garlic powder
- salt and pepper
- Heat the oven to 375 F.
- Spray your muffin tin or butter it before leaving it to the side.
- Slice your potatoes thin and place it into a large bowl.
- Melt your butter add it to your bowl of potatoes before adding in garlic powder, parmesan cheese, salt, and pepper.
- Coat evenly.
- Either layer your potato slices into your muffin tins or just grab a handful and place it into your tin. Tip: Stack it at least a few cms above the tin as they decrease in height when they are baking.
- Bake until the edges and tops are a nice golden brown colour (50-60 minutes).
QOTD: What’s your go to potato based dish?
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