Published: by Absolutely Recipes, in the recipes category.

Pesto Parmesan Potato Stackers Recipe.

Ingredients:

6–8 yellow potatoes (about 2 inches in diameter)
1/2 cup shredded parmesan
3 TBSPs pesto
1/4 TSP pepper
1/2 TSP sea salt

Recipe Instructions:

Preheat oven to 400 Degrees 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.


You may also like our Olive Oil and Yogurt Whipped Potatoes with Sunflower Seed Dukkah recipe.


Search: Potato Recipes

Variations

Garlic and Olive Oil:

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

2 TBSPs extra virgin olive oil

3 cloves (2 TSPs) of garlic minced

1/4 TSP pepper

1/2 TSP sea salt
Preheat oven to 400 Degrees 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.


Nutritional analysis per serving:

Calories: 81, Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 101mg, Potassium: 319mg, Carbohydrates: 14g, Fiber: 1g, Sugar: 0.
5g, Protein: 2g, Vitamin A: 0%, Vitamin C: 8%, Calcium: 1%, Iron: 4%

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 TSP pepper

1/2 TSP sea salt
Preheat oven to 400 Degrees 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.


Nutritional analysis per serving:

Calories: 78, Fat: 1g, Saturated Fat: 0.
5g, Trans Fat: 0g, Cholesterol: 3mg, Sodium: 174mg, Potassium: 354mg, Carbohydrates: 15g, Fiber: 1g, Sugar: 1g, Protein: 3g, Vitamin A: 2%, Vitamin C: 8%, Calcium: 5%, Iron: 1%

Back To Main Recipe List...