Ingredients
Scale
- 4 medium Russet potatoes
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Paprika (optional)
Instructions
- Preheat your oven to 425°F (220°C) and spray a muffin tin with nonstick cooking spray.
- Thinly slice the russet potatoes using a sharp knife or mandoline for even thickness.
- In a large bowl, mix olive oil, garlic powder, salt, pepper, and paprika (if using). Toss in potato slices until well coated.
- Layer the potato slices vertically in each muffin cup, packing them snugly.
- Bake for 25-30 minutes or until golden brown and crispy on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 0g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg