If you need a side dish recipe that is sure to impress AND super easy to make, look no further. My crispy herbed potato stacks recipe is just delicious and I love having a different presentation for a potato. I’m telling you, making and eating potato stacks is so much fun! They’re simple and delicious!
Now, at first glance, this might look like a high-effort recipe, but potato stacks are easy to make. Having the right cutting tools helps a lot—then all you have to do is combine everything in a bowl, mix, and layer it up! I like to use the bigger potato slices for the bottom layers and stack my way up. It looks super cute on the plate, and it makes a wonderful side for my Herb Garlic Leg of Lamb Roast recipe! They are so delicious that the last time I made them, we ate them ALL. There were NO leftovers and everyone wanted more!
What are stacked potatoes?
Stacked potatoes are as simple as they sound! Thin slices of potato are stacked on top of one another like pancakes, then baked to achieve perfect, crispy layers. You can start with larger slices at the bottom, then work your way up to smaller ones towards the top of each stack. The thinner the layers, the crispier your potato stacks will be.
What are the best potatoes to use for stacks?
I use russet potatoes because they are low in moisture and have a high starch content. And that means they’ll come out crispy! I recommend looking for uniformly medium-sized potatoes so that your potato rounds are about the size as the openings of your muffin wells.
Tips on How to Make the Best Herbed Potato Stacks
You’ll need a mandoline slicer or a very sharp chef’s knife!
I cannot recommend having a mandoline slicer in your kitchen enough! I swear by this tool whenever I need thin layers of any vegetable. The key to this recipe is cutting those potatoes super thin (about ⅛-inch thick) and a good mandoline slicer makes it a breeze. If you don’t have a mandoline slicer and don’t want another kitchen gadget, you can use a sharp chef’s knife. It will take more time and the slices will likely be less uniform, so just try to slice them as thinly and evenly as you can.
Use fresh herbs for your potato stacks—it makes a huge difference!
I like using fresh herbs for my potato stacks instead of dried. Something about the freshly chopped herbs really makes a difference, plus that little effort elevates the look of the potatoes. I love some fresh thyme and rosemary, chopped and sprinkled on top of the finished potatoes. Finish them off with a little microplane grate of fresh Parmesan to put them over the top!
Bake potato stacks in a muffin tin for perfect stacks.
My special trick is to stack them up in a muffin tin! That way everyone gets their own little stacks. It’s also much easier to make sure they stay stacked and don’t topple over if you bake them in a muffin tin. It just makes the whole process easier. Remember to press down on the stacked potatoes so that they are compressed in the tin—then add more potato slices as needed so the potatoes are stacked above the tin. The potatoes will shrink as they bake.
Can you reheat potato stacks?
If you have leftovers, you can reheat them in a 200 degree oven for about 5 minutes. You may want to keep the cooked stacks in the muffin tin while reheating so they retain their shape. The stacks may fall over a bit if you reheat them in other flat baking trays. Disclaimer: These potato stacks are best served straight out of the oven!
More Savory Potato Side Dishes
Crispy Herbed Potato Stacks Recipe—Easy Muffin Tin Method
Thinly sliced potatoes are layered with butter, fresh herbs, and parmesan, then baked to crispy, golden perfection in a muffin tin. A simple and elegant side dish all year round!
Ingredients
Instructions
- Preheat the oven to 400 degrees. Spray a 12-well muffin tin with nonstick cooking spray. Set aside.
- In a large bowl, combine the butter, fresh herbs, garlic, ½ cup grated Parmesan, and some salt and pepper to taste.
- Using a mandoline slicer, cut the potatoes into ⅛-inch-thick rounds. Add the potato slices to the bowl with the butter, herbs, and cheese. Toss them to combine. You want to evenly coat all the potato slices.
- Layer the potatoes evenly throughout the prepared muffin tin, stacking the potato layers all the way to the top. I try to go a bit over the top if possible. As the potatoes bake, they will shrink a little.
- Cover the muffin tin with aluminum foil and place it on a baking sheet. I do this to catch any butter that may bubble over during the baking process.
- Bake covered for 30 minutes. Remove the foil and continue to bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown.
- Remove them from the oven and let them cool for 5 minutes. Run a paring knife around the edge of each stack to release them. I use a teaspoon or soup spoon to go under the potato rounds and carefully lift the stacks out. Garnish tops with additional fresh herbs and microplane some grated Parmesan on top if you like.
