Introduction

Crispy Potato Stacks are a delightful side dish that elevates simple potatoes into a flaky, golden masterpiece. Layers of thinly sliced potatoes are infused with aromatic garlic butter and fresh herbs, then baked until irresistibly crispy on the edges. Perfect for impressing guests or treating yourself to something special!

There are four small stacks of thinly sliced roasted potatoes arranged closely on a white plate. Each stack has about eight to ten yellowish golden potato layers with crispy browned edges and sprinkled with green herbs in between. On top of every stack is a small piece of melted butter or cheese, lightly browned, and each is garnished with a short green rosemary sprig. The potato layers show a crunchy and slightly oily texture, and the plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large Yukon Gold or Russet potatoes (about 1.5 lbs / 700g)

½ cup (1 stick / 113g) unsalted butter

4 cloves garlic, minced

2 tbsp fresh parsley, finely chopped

1 tbsp fresh thyme leaves

1 tbsp fresh rosemary, finely chopped

1 tsp fresh chives, chopped

2 tbsp olive oil

1 tsp kosher salt (plus more to taste)

½ tsp freshly ground black pepper

¼ cup (25g) grated Parmesan cheese (optional)

1 large egg, lightly beaten (optional, for binding)

Panko breadcrumbs (optional, for topping)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Grease a 6-cup standard muffin tin or line it with parchment paper or silicone molds for easy removal.

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

Step 3: In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and cook for 2–3 minutes until fragrant but not browned. Remove from heat and stir in parsley, thyme, rosemary, chives, salt, and black pepper.

Step 4: Lightly brush each potato slice with the garlic herb butter. Begin stacking the slices vertically in each muffin cup, overlapping slightly and pressing down gently to form a compact tower. Aim for 6 to 8 slices per stack.

Step 5: Once all stacks are assembled, brush the tops with the remaining garlic herb butter. Sprinkle with grated Parmesan cheese and a dash of black pepper. For extra stability, drizzle a bit of beaten egg between layers or on top if using.

Step 6: Bake for 40 to 50 minutes, rotating the pan halfway through, until the stacks are golden brown, crispy on the edges, and tender in the center.

Step 7: Allow the stacks to cool in the pan for 5 minutes. Carefully run a knife around the edges to loosen and transfer them to a serving plate.

Step 8: Garnish with fresh herbs and a drizzle of warm garlic butter. Serve immediately while hot and crispy, optionally with sour cream or aioli on the side.

Tips & Variations

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

Dry potato slices thoroughly to prevent soggy stacks and promote browning.

Try adding shredded Gruyère, mozzarella, or sharp cheddar between layers for a cheesy pull-apart version.

For a smoky twist, mix smoked paprika and minced chipotle in adobo sauce into the garlic butter.

Substitute vegan butter or olive oil and nutritional yeast for a vegan-friendly option.

Make bite-sized versions using a mini muffin tin for parties and appetizers.

Broil for 1–2 minutes at the end of baking for extra crispness, watching carefully to avoid burning.

Storage

Store leftover potato stacks in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispness, warm them in a 375°F oven for 10–15 minutes. Avoid microwaving as it can make them soggy. You can also freeze cooked stacks by placing them on a tray first to freeze individually, then transferring to freezer bags. Reheat in the oven straight from frozen.

FAQs

Can I make these ahead of time?

Yes, you can assemble the stacks up to one day in advance and refrigerate them covered. Bring them to room temperature before baking. Alternatively, fully bake them, cool completely, refrigerate, and then reheat in the oven to bring back crispness.

Why are my stacks soggy?

Soggy stacks usually result from wet potato slices, not drying them thoroughly after rinsing, using too little butter, or underbaking. Make sure to dry the potato slices completely and bake at the recommended temperature until golden and crispy.