Potatoes, onions and more.

Pesto Parmesan Potato Stackers

Description

Roasted Yukon Gold potato stacks layered with fresh basil pesto and melted parmesan cheese. For a twist, layer potatoes with your favorite flavors—from garlic and olive oil to mozzarella and marinara.

Ingredients

6 Yukon Gold potatoes (About 2 inches in diameter)
1⁄2CupShredded parmesan*
3TablespoonPesto*
1⁄4TeaspoonPepper
1⁄2TeaspoonSea salt

Instructions

Preheat oven to 400°F and spray muffin tin with nonstick cooking spray. Peel the potatoes (optional) and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. Place in mixing bowl, add shredded parmesan and pesto, and mix well with a spoon, separating potato slices so that all are evenly coated with mixture. Add salt and pepper to taste. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dishes or appetizers.

*If you are looking for a gluten-free recipe, please ensure that the (*) ingredient is indeed gluten-free.

Notes

Variations:

Garlic and Olive Oil

6–8 Yukon Gold potatoes (about 2 inches in diameter)

2 tablespoons extra virgin olive oil

3 cloves (2 teaspoons) of garlic minced

1/4 teaspoon pepper

1/2 teaspoon sea salt

Preheat oven to 400°F and spray muffin tin with nonstick cooking spray. Peel the potatoes (optional) and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. In a small sauce pan heat olive oil and garlic on medium heat until garlic is fragrant (approximately 2 minutes). Remove from heat. In a mixing bowl, combine sliced potatoes, garlic olive oil, pepper and sea salt. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dishes or appetizers.

Italian potato stackers

6–8 Yukon Gold potatoes (about 2 inches in diameter)

1/2 cup shredded part-skim mozzarella cheese

1/2 cup prepared marinara sauce

1/4 teaspoon pepper

1/2 teaspoon sea salt

Preheat oven to 400°F and spray muffin tin with nonstick cooking spray. Peel the potatoes (optional) and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. Place in mixing bowl, add remaining ingredients, and mix well with a spoon, separating potato slices so that all are evenly coated with mixture. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dish or appetizers.

Summary

Yield
12 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time5 minutes
Cook time25 minutes
Recipes30 Minutes or Less Baked Gluten-Free Vegetarian