Mashed potatoes might have some competition on the table with these stacks-on-stacks crispy and oh-so cheesy taters.
With a healthy helping of our best-selling, fan favorite Greek Freak Mediterranean blend, these potatoes are easy to throw together and the perfect combo of crispy on the outside and melty-creaminess on the inside.
This side dish comes from the amazing Heather Scholten, Spiceology Co-Founder and recipe muse behind Farmgirl Gourmet.
Greek Freak Cheesy Potato Stacks
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Ingredients
Scale
- 2 lbs small russet potatoes, about 5–8, sliced thin
- 1 tablespoon Spiceology Greek Freak Mediterranean blend
- 5 garlic cloves, pressed or minced
- 2 tablespoons olive oil, divided
- ¼ cup grated parmesan cheese, plus 1 tablespoon
- Fresh oregano for garnish, optional
Instructions
- Preheat oven to 375ºF. Lightly oil a muffin tin.
- In a large bowl add the potato slices, Spiceology Greek Freak, garlic, olive oil and ¼ cup grated parmesan. Use your hands to toss to coat the potato slices.
- Divide potato slices into prepared muffin tin and top with remaining cheese.
- Bake 45 minutes. Remove and top with fresh oregano and serve immediately.
Notes
Small potatoes work best to fit into the muffin tin easily.
