Pesto Parmesan Potato Stackers

As seen in popular women’s and cooking magazines!

Pesto Parmesan Potato Stackers

Pesto Parmesan Potato Stackers

By Laura Engel
Published: July 16, 2013

  • Yield: 6 Servings
  • Prep: 5 mins
  • Cook: 25 mins
  • Ready In: 30 mins

Roasted Dakota White Diamond 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

Instructions

  1. 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.

  2. VARIATIONS: Diary Free!
    Substitute garlic and olive oil for pesto and cheese

    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 2 tablespoons of olive oil and 2 teaspoons of minced 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.