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Crispy Rosemary-Parmesan Potato Stacks

  • Author: Isabelle Boucher (Crumb)
  • Total Time: 55 mins
  • Yield: 4 1x


Take your potato side dish game to the next level with these golden-brown crispy-edged potato stacks seasoned with fresh rosemary and loads of grated parmesan.


  • 1/4 cup melted butter
  • 1 tbsp finely chopped fresh rosemary
  • 1 tsp kosher salt
  • ½ tsp fresh ground black pepper
  • 4 medium-sized russet or Yukon Gold potatoes
  • 1/4 cup shredded Parmesan cheese, plus 2 tbsp for topping


  1. Preheat oven to 375F. Lightly butter a large baking sheet.
  2. Using a mandoline (or a very sharp knife and a steady hand), slice the potatoes into 2mm-thick slices. In a large bowl, toss the sliced potatoes with butter, rosemary, salt and pepper until thoroughly coated.
  3. Place the potato slices on the prepared baking sheet, making stacks of 5-6 similarly sized slices and sprinkling a pinch of parmesan between each layer. Sprinkle the tops of the stacks with the remaining 2 tbsp parmesan.
  4. Bake for 35-45 minutes, or until the edges of the stacks are golden-brown and crispy and the potatoes are tender.
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Side