Servings: 6 stacks
Prep Time: 10 minutes
Cook Time: 18-22 minutes
Ingredients:
- 3 medium potatoes (Yukon Gold or Russet), thinly sliced
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme (or rosemary)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika (optional)
- 2 tbsp heavy cream (for extra creaminess, optional)
- Fresh parsley, for garnish
Instructions:
- Prep the Potatoes: Thinly slice the potatoes (about 1/8 inch thick) using a knife or mandoline slicer.
- Make the Coating: In a bowl, mix melted butter, olive oil, Parmesan cheese, garlic powder, onion powder, thyme, salt, pepper, and paprika. Add heavy cream if using.
- Coat the Slices: Toss the potato slices in the butter mixture, making sure each slice is evenly coated.
- Stack in Muffin Tin: Grease a muffin tin and stack the potato slices in each cup until nearly full.
- Air Fry: Preheat your air fryer to 375°F (190°C). Place the muffin tin in the air fryer basket and cook for 18-22 minutes, or until golden brown and crispy on top.
- Serve: Let cool for a few minutes, then carefully remove from the muffin tin. Garnish with fresh parsley and extra Parmesan.
