Pesto Parmesan Potato Stackers

Tuesday , 28, January 2014 Leave a comment

Pesto Parmesan Potato Stackers

These look sinful..but they’re baked not fried ūüėČ

But..they are sinfully delicious!!


  • 6‚Äď8 Yukon Gold Potatoes (about 2 inches in diameter)
  • 1/2 cup shredded Parmesan
  • 3 tbsp. Pesto
  • 1/4 tsp. Pepper
  • 1/2 tsp. Sea Salt


  • Preheat oven to 400¬†degrees.
  • Spray a regular size¬†Muffin Tin with nonstick cooking spray or grease slightly.
  • Peel Potatoes (optional) and thinly slice them discarding rounded ends.
  • Combine in a medium bowl..shredded Parmesan and Pesto..mix well with a spoon.
  • Add Potatoes to bowl…stir…separating potato slices so that all are evenly coated with mixture.
  • Add Salt & Pepper to taste.
  • Stack slices beginning with smaller slices¬†at the bottom¬†of¬†muffin tin until Potato slices reach the top of the tin.
  • Scrape bowl to remove all remaining cheese mixture and spoon over Potatoes
  • Bake 25-30 minutes… until potatoes are tender when pierced with a sharp knife.

Recipe courtesy of

Pesto Parmesan Potato Stackers

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