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Crispy Garlic Herb Butter Potato Stacks

A close-up of several golden brown potato stacks with garlic herb butter, garnished with fresh parsley.
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Make elegant, crispy potato stacks baked in a muffin tin, flavored with a rich garlic herb butter. This recipe is perfect for holiday dinners or special gatherings.

Ingredients

Scale
  • 2 large Russet potatoes (about 1.5 lbs)
  • 4 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a standard 12-cup muffin tin.
  2. Peel the potatoes. Using a mandoline or a very sharp knife, slice the potatoes very thinly, aiming for about 1/16 inch thickness. Uniform thickness is key for even cooking.
  3. In a small bowl, combine the melted butter, minced garlic, thyme, rosemary, salt, and pepper. Mix well.
  4. Take one thin potato slice and dip it into the butter mixture, coating both sides lightly.
  5. Place the buttered slice into one muffin cup. Layer the next slice on top, slightly overlapping or folding it if necessary to fit the cup. Repeat this process until the muffin cup is full, usually fitting 6 to 8 slices per stack.
  6. If using, sprinkle a small amount of Parmesan cheese over the top of each potato stack.
  7. Bake for 30 to 35 minutes, or until the edges of the potatoes are golden brown and crispy.
  8. Let the stacks cool in the tin for 5 minutes before carefully removing them with a small offset spatula or butter knife. Serve warm.

Notes

  • For the crispiest results, ensure your potato slices are very thin. A mandoline slicer works best for this.
  • You can prepare the butter mixture up to one day ahead and store it covered in the refrigerator. Reheat gently before using.
  • To make ahead, assemble the stacks completely but do not bake. Cover the muffin tin tightly with plastic wrap and refrigerate for up to 12 hours. Add 5 to 10 minutes to the initial bake time if cooking directly from the refrigerator.
  • To hold warm, you can place the baked stacks on a baking sheet in a 200 degree Fahrenheit oven for up to 30 minutes after they are fully cooked.

Nutrition

Find it online: https://cookingzenith.com/potato-stacks-with-garlic-herb-butter/