Description

Crispy Potato Stacks are a delightful layered potato dish featuring thinly sliced Yukon Gold or Russet potatoes coated in a fragrant garlic herb butter, baked to golden perfection with crispy edges and tender centers. These elegant stacks are perfect as a side dish or appetizer, boasting a perfect balance of savory richness, fresh herb brightness, and optional cheesy or crunchy toppings. Simple to prepare yet impressive in presentation, they offer versatile customization to suit various tastes and dietary needs.

Ingredients

Scale

Potatoes

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

Garlic Herb Butter

½ cup (1 stick) unsalted butter, divided (melted and softened)
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
1 tablespoon olive oil (optional for brushing)

Optional Toppings

Grated Parmesan cheese, for sprinkling
Lightly beaten egg (for binding)
Panko breadcrumbs, for extra crunch

Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Lightly grease a muffin tin or line it with parchment paper, or use silicone molds on a baking sheet for easy removal and non-stick baking.
Prepare the Potatoes: Peel the potatoes and slice them into 1/8-inch (3 mm) thick rounds using a mandoline or sharp knife. Rinse slices under cold water to remove excess starch and pat thoroughly dry with a clean kitchen towel to ensure crispiness.
Make Garlic Herb Butter: In a small saucepan, melt ½ cup unsalted butter 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 pepper.
Layer the Stacks: Dip each potato slice into the warm garlic herb butter to coat fully. Arrange slices vertically in each muffin cup, overlapping like flower petals to form a tight spiral. Press gently to compact each layer, aiming for 6–8 slices per stack depending on size and mold depth.
Brush and Season: Brush tops with remaining garlic herb butter. Sprinkle grated Parmesan cheese and additional salt and pepper if desired. Optionally, add panko breadcrumbs for extra crunch or brush with olive oil to further promote browning.
Bake Until Golden: Place the pan in the oven and bake for 40–50 minutes. Rotate the tray halfway through for even browning. The stacks are done when the edges are deeply golden and crispy, and a knife inserts easily into the center.
Cool Slightly & Release: Let the potato stacks cool in the pan for 5 minutes. Use a small offset spatula or butter knife to gently loosen the sides and lift each stack onto a serving platter.
Garnish & Serve: Drizzle with additional melted garlic butter, sprinkle with fresh chives or microgreens, and serve immediately while hot and crispy.

Notes

Use a mandoline for uniform potato slices to ensure even cooking and prevent burning or undercooking.
Dry the potato slices thoroughly after rinsing to maximize crispiness.
Cook garlic gently in butter to extract flavor without bitterness; avoid browned or burnt garlic.
Overlap slices tightly to create structural integrity and maximize caramelized surface area.
Maintain high oven temperature (400°F/200°C) to crisp edges without soggy centers.
Do not overfill muffin cups; leave about ¼ inch at the top for expansion during baking.
For an extra crisp finish, broil the stacks for 1–2 minutes at the end, watching carefully to avoid burning.
Well-greased or silicone molds prevent sticking; use parchment liners if using metal pans.
Customize with added cheese, spices, herbs, or toppings to suit your taste and dietary preferences.

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

Keywords: Crispy Potato Stacks, Garlic Herb Butter Potatoes, Baked Potato Stacks, Holiday Side Dish, Easy Potato Recipe, Gluten Free Potato Dish