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Crispy Potato Stacks Recipe

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Elegant crispy potato stacks made with thinly sliced potatoes layered in a muffin tin, brushed with garlic herb butter, and baked until golden and crispy. These beautiful individual servings are perfect for special occasions and feature crispy edges with tender, creamy centers. Restaurant-quality presentation that’s surprisingly easy to make at home!

  • Total Time: 60 minutes
  • Yield: 12 potato stacks (serves 6-12) 1x

Ingredients

Scale

For the Potato Stacks:

  • 4-5 medium Yukon Gold potatoes (about 2 lbs)
  • 6 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves (or 1 tsp dried)
  • 1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • ¼ cup freshly grated Parmesan cheese (optional but recommended)
  • Fresh herbs for garnish (parsley, thyme, or chives)
  • Cooking spray or additional butter for greasing

Instructions

  1. Preheat and prepare: Preheat your oven to 375°F (190°C). Generously spray a 12-cup muffin tin with cooking spray or brush each cup with melted butter. This step is crucial for preventing sticking and ensuring you can remove the potato stacks intact later.
  2. Prepare the garlic herb butter: In a small saucepan over low heat (or in a microwave-safe bowl), melt the butter. Add the minced garlic, thyme, rosemary, salt, and pepper. Stir well and let it sit for a few minutes to allow the flavors to infuse. The butter should smell incredibly aromatic.
  3. Slice the potatoes: Wash and scrub the potatoes thoroughly but don’t peel them—the skin adds flavor, texture, and helps hold the stacks together. Using a mandoline slicer set to about ⅛-inch thickness (or a very sharp knife), slice the potatoes into thin, uniform rounds. Try to keep the slices as consistent as possible for even cooking. Place sliced potatoes in a large bowl.
  4. Season the potato slices: Pour about half of the garlic herb butter over the potato slices and gently toss with your hands to coat each slice. Be gentle to avoid breaking the delicate slices. This pre-coating ensures every layer is flavorful.
  5. Stack the potatoes: Begin layering the potato slices vertically in each muffin cup, standing them on their edges and overlapping them slightly like shingles on a roof. Pack them in fairly tightly—they’ll shrink as they cook. Each cup should be filled to just slightly above the rim. As you stack, occasionally brush layers with more of the garlic herb butter.
  6. Brush with remaining butter: Once all cups are filled, brush the tops generously with any remaining garlic herb butter, making sure to get the garlic and herbs on top of the stacks. If using Parmesan, sprinkle it evenly over the tops of all the stacks now.
  7. Cover and bake: Cover the muffin tin tightly with aluminum foil. Place in the preheated oven and bake for 30 minutes. This covered baking time allows the potatoes to steam and become tender.
  8. Uncover and crisp: After 30 minutes, carefully remove the foil (watch out for hot steam!). Continue baking uncovered for an additional 15-20 minutes, until the tops are golden brown and crispy, and the edges are beautifully caramelized. The potatoes should be tender when pierced with a knife.
  9. Cool and remove: Let the potato stacks cool in the pan for about 5 minutes. This brief cooling period allows them to set up and makes removal much easier. Run a thin knife or offset spatula around the edges of each stack, then gently lift them out using the spatula or a fork. They should release fairly easily if the pan was well-greased.
  10. Serve immediately: Transfer potato stacks to a serving platter or individual plates. Garnish with fresh herbs and serve hot. These are best enjoyed immediately while the edges are still crispy!

Notes

  • Mandoline safety: If using a mandoline slicer, always use the hand guard to protect your fingers. Mandolines are incredibly sharp!
  • Uniform slices are key: Consistent thickness ensures even cooking. Too thick and the centers will be undercooked; too thin and they’ll fall apart.
  • Don’t skip the greasing: Generously greasing the muffin tin is essential for releasing the stacks intact.
  • Pack them tight: The potatoes will shrink as they cook, so pack the muffin cups fairly full.
  • Customization: Add layers of thinly sliced onions, different cheeses, or bacon bits between potato layers for variation.
  • Make them crispier: For extra crispy tops, broil for 1-2 minutes at the very end, watching carefully.

  • Author: Samantha Nelson
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French-American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 2 potato stacks
  • Calories: 195
  • Sugar: 1g
  • Sodium: 425mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://charmingsnacks.com/potato-stacks-recipe/