Description

Crispy Potato Stacks are a delightful, savory dish featuring thinly sliced Yukon Gold or Russet potatoes layered with a fragrant garlic herb butter and baked to golden perfection. These stacks offer a perfect balance of crispy edges and tender centers, enhanced by fresh herbs and optional Parmesan cheese for added umami. Ideal as a side or appetizer, they bring elegance and irresistible flavor to any meal.

Ingredients

Scale

Potatoes

3 large Yukon Gold or Russet potatoes, peeled and thinly sliced (1/8-inch thick)

Garlic Herb Butter

½ cup (1 stick) unsalted butter
4 cloves 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

Additional Ingredients

Olive oil, for greasing pan
Grated Parmesan cheese (optional), for topping
Pinch of extra salt and black pepper, for seasoning

Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Lightly grease a muffin tin or line with parchment paper for easy removal, or use silicone molds placed on a baking sheet.
Prepare the Potatoes: Peel the potatoes and slice them thinly (about 1/8-inch thickness) using a mandoline or sharp knife. Rinse the slices under cold water to remove excess starch, then pat completely dry with a clean kitchen towel to ensure crispiness during baking.
Make Garlic Herb Butter: Melt the unsalted butter in a small saucepan over low heat. Add minced garlic and cook gently for 2–3 minutes until fragrant but not browned. Remove from heat and stir in chopped parsley, thyme, rosemary, chives, salt, and black pepper.
Layer the Stacks: Dip each potato slice into the warm garlic herb butter, coating thoroughly. Arrange the slices vertically in each muffin cup, overlapping slightly like flower petals to form a spiral. Press gently after adding each slice to compact the stack. Use 6–8 slices per muffin cup depending on size.
Brush and Season: Brush the tops of each stack with any remaining garlic herb butter. Sprinkle grated Parmesan cheese on top if using, and season with a pinch of salt and pepper.
Bake Until Golden: Bake the stacks in the preheated oven for 40–50 minutes, rotating the pan halfway through. They are done when the edges are deeply golden and crispy, and a knife inserts easily into the center.
Cool Slightly & Release: Let the stacks rest in the pan for 5 minutes. Use a small offset spatula or butter knife to gently loosen the sides and remove them onto a serving platter.
Garnish & Serve: Drizzle with additional melted garlic butter if desired and sprinkle with fresh chives or microgreens. Serve immediately to enjoy the hot, crispy texture.

Notes

Use a mandoline slicer for consistent potato slices to ensure even cooking.
Dry potato slices thoroughly after rinsing to avoid sogginess.
Cook garlic gently in butter to avoid bitterness.
Overlap potato slices tightly for structural integrity and better caramelization.
Maintain oven temperature at 400°F to achieve crispy edges and tender centers.
Do not overfill muffin cups; leave about ¼ inch space at the top for expansion.
For extra crispiness, broil for 1–2 minutes at the end of baking, watching carefully.
Well-greased pans or silicone molds prevent sticking; use parchment for metal tins.
Variations include adding cheese between layers, bacon, or making vegan substitutions with plant-based butter and nutritional yeast.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: Potato stacks, crispy potatoes, garlic herb butter potatoes, baked potato stacks, side dish, appetizer, Yukon Gold potatoes, Russet potatoes