Description

Crispy Potato Stacks are an elegant and flavorful side dish made by layering thinly sliced potatoes infused with garlic herb butter, fresh herbs, and optional Parmesan cheese, then baked until golden brown and crispy on the edges. This dish elegantly transforms simple ingredients into a gourmet experience with rich, savory layers and crunchy textures.

Ingredients

Scale

Potatoes

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

Garlic Herb Butter

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
1 tsp kosher salt (plus more to taste)
½ tsp freshly ground black pepper
2 tbsp olive oil (for additional browning and crispness)

Optional Toppings and Binding

¼ cup (25g) grated Parmesan cheese
1 large egg, lightly beaten (optional, for binding the layers)
Panko breadcrumbs (optional, for extra crunch on top)

Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Lightly grease a 6-cup standard muffin tin or line it with parchment paper or silicone molds for easy removal and to prevent sticking.
Prepare the Potatoes: Peel the potatoes and slice them into 1/8-inch (3 mm) thick rounds using a mandoline slicer or a sharp knife. Rinse the slices thoroughly under cold water to remove excess starch, then dry completely with paper towels or a clean kitchen towel to maximize crispiness.
Make Garlic Herb Butter: In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook gently for 2–3 minutes until fragrant but not browned. Remove from heat and stir in fresh parsley, thyme, rosemary, chives, kosher salt, and black pepper to infuse the butter with herbaceous flavor.
Layer the Stacks: Dip each potato slice into the warm garlic herb butter to coat it thoroughly. Begin stacking the slices vertically in each muffin cup, overlapping slightly to create a compact spiral stack. Press down gently after adding each slice to help the stacks hold together. Aim for 6–8 slices per stack, depending on the size of potato slices and the muffin cup depth.
Brush and Season: After forming all the stacks, brush the tops evenly with the remaining garlic herb butter. Optionally, drizzle beaten egg between layers or on top to bind the stacks for sturdier structure. Sprinkle grated Parmesan cheese and an extra pinch of salt and pepper over the stacks. Optionally, add panko breadcrumbs on top for additional crunch.
Bake Until Golden: Place the muffin tin or molds in the preheated oven and bake for 40–50 minutes. Rotate the pan halfway through baking to ensure even browning. The stacks are ready when they develop a deep golden crust, crispy edges, and the centers are tender when pierced with a knife.
Cool & Release: Allow the potato stacks to cool in the pan for 5 minutes. Carefully run a butter knife or offset spatula around the edges to loosen them, then gently lift each stack out and transfer to a serving plate.
Garnish & Serve: Drizzle some additional warm garlic herb butter over the stacks, sprinkle with fresh chives or microgreens, and serve immediately while hot and crispy. They pair well with sour cream or aioli on the side for extra flavor.

Notes

Use a mandoline slicer to ensure uniform thin slices for even cooking and crispiness.
Dry the potato slices thoroughly after rinsing to prevent sogginess.
Low and slow cooking of the garlic in butter maximizes flavor without bitterness.
Do not overfill the muffin tins; leave about ¼ inch from the top for expansion during baking.
For extra crispiness, broil the stacks for 1–2 minutes at the end of baking, watching carefully to prevent burning.
The recipe is naturally gluten-free if you omit the breadcrumbs or use gluten-free panko.
These stacks can be prepared one day ahead and refrigerated before baking.
For a vegan version, substitute butter with vegan butter or olive oil, omit cheese, and add nutritional yeast for cheesy flavor.
Leftovers can be frozen on a tray and reheated in the oven for best texture retention.
Air fryer option: cook at 390°F (200°C) for 20–25 minutes, turning halfway, using heat-safe molds.

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

Keywords: crispy potato stacks, garlic herb butter, baked potatoes, side dish, potato recipe, baked potato stacks, Parmesan potato stacks, herb potato stacks, gluten-free side