Introduction

Crispy Potato Stacks are a deliciously elegant side dish featuring thinly sliced potatoes layered with garlic herb butter and fresh herbs. Baked until golden and crisp, these stacks transform simple ingredients into a gourmet treat perfect for any occasion.

Four stacks of thinly sliced golden brown potato layers, each about eight to ten layers high, are arranged on a white plate with a slightly worn rim. The potatoes have crispy browned edges and a soft, creamy inside with bits of green herbs mixed in. Each stack is topped with melted cheese, lightly browned on top, and garnished with a small sprig of fresh green rosemary. The plate is placed on a white marbled surface with a blurred dark green and golden light background. 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 thick rounds using a mandoline or sharp knife. Rinse the slices in 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 sauté gently for 2–3 minutes until fragrant but not browned. Remove from heat and stir in the 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 like flower petals to form a tight spiral. Press down gently after each layer to compact the stack. Aim for 6–8 slices per stack depending on potato size and muffin depth.
Step 5: Once all stacks are assembled, brush the tops with any remaining garlic herb butter. Sprinkle with grated Parmesan cheese and add an extra dash of salt and pepper if desired. For added stability, drizzle a small amount of beaten egg between layers or on top (optional).
Step 6: Bake the potato stacks in the preheated oven for 40–50 minutes. Rotate the pan halfway through baking to ensure even browning. The stacks are done when they are deeply golden, crispy on the edges, and tender inside.
Step 7: Let the stacks cool in the pan for 5 minutes. Use a small offset spatula or butter knife to gently loosen the sides and carefully lift them out onto a serving platter.
Step 8: Garnish with fresh chives or microgreens and drizzle with a bit more warm garlic butter. Serve immediately while hot and crispy for the best texture and flavor.

Tips & Variations

Use a mandoline slicer for uniform potato slices to ensure even cooking and crispiness.
Dry potato slices thoroughly after rinsing to prevent sogginess.
Overlap slices tightly to build sturdy stacks that hold their shape during baking.
For extra crispy edges, broil the stacks for 1–2 minutes at the end—watch carefully to avoid burning.
Try adding shredded cheese like Gruyère, mozzarella, or sharp cheddar between layers for a cheesy variation.
For a smoky twist, mix smoked paprika and chipotle in adobo sauce into the garlic herb butter.
Substitute butter with vegan butter or olive oil for a dairy-free version, and use nutritional yeast instead of cheese.
Use sweet potatoes and season with cinnamon and thyme for a sweet-savory alternative.
Use a mini muffin tin to make bite-sized stacks perfect for appetizers or parties.

Storage

Store leftover potato stacks in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 375°F oven for 10–15 minutes until warmed through and crisp again. Avoid reheating in the microwave to maintain crispiness. You can also freeze cooked stacks by placing them on a tray to freeze individually, then transfer to freezer bags. Reheat in the oven from frozen for best results.

How to Serve

Four stacks of thin potato slices are layered neatly on a white plate with a slight sheen. Each stack is roughly six to eight layers high, with a golden brown crispy edge that looks crunchy and a softer, yellow inside. The top layer of each stack is covered with melted cheese and small green herb pieces, topped with a small fresh green rosemary sprig. The background is blurred with warm tones and soft light, while the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the stacks and refrigerate them covered for up to one day before baking. Bring them to room temperature before placing in the oven. You can also bake them fully in advance, then reheat in a 375°F oven to restore crispness.

Why are my stacks soggy?

Soggy stacks are usually caused by wet potato slices, not enough butter or oil, or underbaking. Be sure to dry the slices thoroughly and bake at the proper temperature until golden and crispy on the edges.