Pesto Parmesan Potato Stackers

Appetizer, Side Dish

Pesto Parmesan Potato StackersEnlarge Image
Pesto Parmesan Potato Stackers
684 votes

At a Glance

  • Potato Type: Yellow
  • Prep Method: Baked
  • Special Requests: Gluten Free, Low Fat
  • Cuisine: American, Italian
  • Yield: 6
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

As seen in popular women’s and cooking magazines!

This Pesto Parmesan Potato Stackers recipe includes Roasted Yukon Gold 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

  • 6–8 Yukon Gold potatoes (about 2 inches in diameter)
  • 1/2 cup shredded parmesan
  • 3 tablespoons pesto
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sea salt

Preparation

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.

Variations

Garlic and Olive Oil:

  • 6–8 Yukon Gold potatoes (about 2 inches in diameter)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves (2 teaspoons) of garlic minced
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sea salt

 

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 olive oil and 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.

Nutritional analysis per serving:

Calories: 81, Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 101mg, Potassium: 319mg, Carbohydrates: 14g, Fiber: 1g, Sugar: 0.5g, Protein: 2g, Vitamin A: 0%, Vitamin C: 8%, Calcium: 1%, Iron: 4%

Variation:

Italian potato stackers

  • 6–8 Yukon Gold potatoes (about 2 inches in diameter)
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup prepared marinara sauce
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sea salt

 

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 remaining ingredients, and mix well with a spoon, separating potato slices so that all are evenly coated with mixture. 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 dish or appetizers.

Nutritional analysis per serving:

Calories: 78, Fat: 1g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 3mg, Sodium: 174mg, Potassium: 354mg, Carbohydrates: 15g, Fiber: 1g, Sugar: 1g, Protein: 3g, Vitamin A: 2%, Vitamin C: 8%, Calcium: 5%, Iron: 1%

Calories: 93 Fat: 3g Cholesterol: 4mg Sodium: 185mg Vitamin C: 8% Carbohydrates: 14g Fiber: 1g Protein: 3g Potassium: 320mg


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Lainey

Instead of the muffin tin, I just stack these in a regular Pyrex dish. The stack isn't as high, but they are just as delicious. They are still good reheated a few days later too.

Eleanor

These recipes look and sound absolutely delicious and look forward to trying all of the variations. I especially look forward to trying the recipe for the "Pesto Parmesan Potato Stackers" first. Will re-rate if necessary. Til then it's a (5).

Kate

Sounds really great, but I won't be making this recipe until the COOLER weather arrives....can't wait on both accounts! P.S. Wonder if this recipe could be adapted for the microwave??

Karen

So easy to make and super yummy! Guests are always impressed when I serve these with dinner.

Karen

Quick, easy, inexpensive and very flavorful

Ruth Malvern

Yum, Yum double Plus

Alliwoo

I made these last night for my family of 5 and got rave reviews. Super easy and delicious!

Mama B

Isaw this recipe in BHG and came to this website just for it. DELICIOUS!!! If you like potatoes. you'll LOVE this one!

bayboo

I saw this in BHG also and it looked soooo amazing that I made a point to come to this website if only to find the recipe! I will definitely try this one too - and check out all the others since we often have potatoes for dinner. Thing is, our potatoes get boring - baked or mashed or roasted - can't wait to try some of these and especially this one! YAY!

Sherry

Served this as a side dish with scallops....yummy!!! All of our friends really liked them and asked for the recipe.

Christine

The photo in Better Homes and Gardens made this look absolutely perfect for my next dinner party! Can't wait to try it on my best friends!

jim k

thanks for a new and great way to serve potatoes

meredith

This is an awesome recipe!