Ingredients

3 large Yukon Gold or Russet potatoes

½ cup (1 stick) unsalted butter

4 cloves fresh garlic, minced

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

1 teaspoon fresh chives, chopped

1 teaspoon salt

½ teaspoon black pepper

Grated Parmesan cheese (optional)

Olive oil (for greasing)

Optional: lightly beaten egg (for binding)

Optional: panko breadcrumbs (for topping)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly grease a muffin tin or line it with parchment paper, or use silicone molds placed on a baking sheet.

Step 2: Peel the potatoes and slice them into 1/8-inch (3 mm) thick rounds using a mandoline or sharp knife. Rinse the slices under cold water to remove excess starch, then pat them completely dry with a clean kitchen towel.

Step 3: In a small saucepan, melt the unsalted butter over low heat. Stir in the minced garlic and cook for 2–3 minutes until fragrant. Remove from heat and mix in parsley, thyme, rosemary, chives, salt, and pepper.

Step 4: Dip each potato slice into the warm garlic herb butter to coat it fully. Layer the slices vertically in each muffin cup, slightly overlapping them like flower petals to form a tight spiral. Press gently after each slice to compact the stack, aiming for 6–8 slices per stack.

Step 5: Brush the tops of the stacks with the remaining garlic herb butter. Sprinkle with grated Parmesan cheese and a pinch more salt and pepper if desired.

Step 6: Bake in the preheated oven for 40–50 minutes, rotating the tray halfway through to ensure even browning. The stacks are done when golden brown, crispy on the edges, and a knife inserts easily into the center.

Step 7: Let the stacks cool in the pan for 5 minutes. Gently loosen the sides with a small offset spatula or butter knife and lift them onto a serving platter.

Step 8: Drizzle with extra melted garlic butter, garnish with fresh chives or microgreens, and serve immediately while hot and crispy.

Tips & Variations

Use a mandoline slicer to ensure uniform potato slices for even cooking and crispiness.

Dry potatoes thoroughly after rinsing to prevent sogginess and promote browning.

For extra crispiness, broil the stacks for 1–2 minutes at the end of baking—watch closely to avoid burning.

Substitute shredded Gruyère or sharp cheddar between layers for a cheesy pull-apart version.

Try mixing smoked paprika and minced chipotle into the butter for a smoky, spicy twist.

For a vegan option, replace butter with vegan butter or olive oil and use nutritional yeast instead of cheese.

Use mini muffin tins to create bite-sized appetizer stacks perfect for parties.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes make a delicious alternative and add a natural sweetness. Slice them the same way and bake using the same method, adjusting baking time if needed.

Do I need to use fresh herbs, or can I use dried?

Fresh herbs provide the best aroma and flavor, but if you only have dried, use about one-third the amount. Add them during the butter melting step to help release their flavor.