Pesto Parmesan Potato Stackers
This Pesto Parmesan Potato Stackers recipe includes roasted yellow 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
- 6-8 yellow potatoes about 2 inches in diameter
- 1/2 cup parmesan shredded
- 3 tablespoons pesto
- 1/4 teaspoon pepper
- 1/2 teaspoon sea 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.
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