Crispy Ghee Potato Stacks
If you’re looking for a side dish that feels a little fancy but is secretly very simple, these Crispy Parmesan Potato Stacks are it. Thinly sliced potatoes are tossed in golden OMGhee with garlic and thyme, then baked until they’re buttery-soft in the middle with irresistible crunchy edges. Perfect alongside a roast, served at a dinner party, or even as a snack straight from the tray — they’re comfort food with a touch of elegance.
Crispy Ghee Potato Stacks
OMGhee
4
15 minutes
45 minutes
side dish
These Crispy Parmesan Potato Stacks combine thin layers of potato with garlicky OMGhee, thyme, and a sprinkle of parmesan for a golden, crunchy-edged side dish that serves 4. Easy to prepare and impressive to serve, they’re guaranteed to be a crowd-pleaser.
Ingredients
3 large potatoes, peeled
- 60g OMGhee, melted
- 2 cloves garlic, finely minced
- 2 tsp fresh thyme leaves
- 1 tsp sea salt
- 60g grated parmesan
- ½ tsp freshly ground black pepper
- Extra thyme sprigs, for garnish
Directions
Preheat oven to 200°C (fan-forced).
Lightly grease a 12-hole muffin tin.
- Using a mandoline or sharp knife, thinly slice the potatoes (about 2 mm thick).
In a large bowl, combine melted OMGhee, garlic, thyme leaves, salt, and pepper.
Add the potato slices and gently toss to coat.
Stack the potato slices evenly into each muffin hole, pressing down gently to compact. You might need to use a round cookie cutter or simply stack the smaller slices first, and the bigger ones the higher you go
- Wrap in foil and bake for 25 minutes, then remove from the oven, sprinkle some parmesan on top and return for another 15 minutes uncovered until golden and crispy.
- Let cool slightly before removing. Garnish with extra thyme and serve.
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