Potato Stacks
Crispy on the edges, soft in the middle, these Garlic Herb Potato Stacks are baked in a muffin tin for an easy yet elegant side dish. Perfect for holidays or weeknights!
Servings: 6 servings (2 stacks per serving)
Ingredients
- 2 pounds Russet potatoes
- 2 tablespoons Salted butter melted
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme leaves stripped
- 1 teaspoon Fresh parsley chopped
- 2 Large garlic cloves pressed or minced
- 1 ½ teaspoons Kosher salt
- ½ teaspoon Black pepper
- ¾ cup Freshly grated parmesan cheese plus more for serving
Instructions
- Preheat oven to 375 degrees F. Coat each cup of a 12 cup muffin pan with non stick cooking spray.
- In a large bowl add the melted butter, oil, thyme, parsley, garlic, salt and pepper, mix well to combine.
- Peel and thinly slice the potatoes about 1/16” thick with a mandolin. Toss the sliced potatoes in the butter mixture to coat evenly.
- Add about 5 slices of potatoes to each muffin cup then sprinkle with about 2 tablespoons of Parmesan cheese onto the stacks. Distribute the remaining slices of potatoes to each muffin cup and top with more Parmesan cheese, reserving about ¼ cup.
- Bake at 375 degrees until the potatoes are golden brown, cooked through and tender, about 35-40 minutes. Allow to sit for 5 -10 minutes after removing from the oven.
- Using a butter knife or offset spatula remove each potato stack and place on a serving dish. Garnish with more fresh herbs, parmesan and serve.
Notes
- Yukon gold or white potatoes will work as well, but starchy, fluffy russets will yield the best texture with crispy edges
- Use thin, uniform slices (~1/16-inch).
- Use both butter and oil for best texture.
- Avoid pre-cutting potatoes as they will turn brown.
- Overfill muffin cups slightly — they’ll shrink during cooking.
- Wider-sliced potatoes will fit better as the stacks fill the muffin tin. It's okay also to pack down the stacks a bit before baking.
- Rest before removing from the pan.
- Reheat in air fryer for crisp edges.
- Optional: Add a sprinkle of Parmesan between layers.
- This dish is best served hot out of the oven; making ahead is not recommended.
Nutrition
Calories: 249kcal | Carbohydrates: 29g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 838mg | Potassium: 663mg | Fiber: 2g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 1mg
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