Dinner

Crispy Potato Stacks with Garlic Herb Butter Recipe

ByVictor Layne December 19, 2025December 19, 2025

Introduction

Crispy Potato Stacks are a delightful and elegant side dish that brings simple ingredients to life with rich garlic herb butter and fresh herbs. Layers of thinly sliced potatoes bake until golden and crispy on the edges, creating an irresistible texture and flavor. Perfect for special occasions or elevating everyday meals.

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 thick rounds using a mandoline or sharp knife. Rinse the slices in cold water to remove excess starch, then dry thoroughly with paper towels or a clean kitchen towel.
Step 3: In a small saucepan, melt the 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 pepper.
Step 4: Lightly brush each potato slice with the garlic herb butter. Begin stacking the slices vertically in each muffin cup, slightly overlapping and pressing down gently to form a compact tower of 6–8 slices, depending on size.
Step 5: Once all the stacks are assembled, brush the tops with remaining garlic herb butter. Sprinkle with Parmesan cheese and a dash of black pepper. For extra stability, drizzle a bit of beaten egg between layers or on top if desired.
Step 6: Bake for 40–50 minutes, rotating the pan halfway through, until golden brown, crispy on the edges, and tender in the center.
Step 7: Let the stacks cool for 5 minutes. Carefully run a knife around the edges to loosen and transfer the stacks to a serving plate.
Step 8: Garnish with fresh herbs and a drizzle of warm garlic butter. Serve immediately while hot and crispy, with optional sour cream or aioli on the side.

Tips & Variations

Use a mandoline for uniform potato slices to ensure even cooking.
Dry the potato slices thoroughly after rinsing to achieve maximum crispiness.
Try adding shredded Gruyère or sharp cheddar between layers for a cheesy pull-apart version.
For a spicy twist, mix smoked paprika and minced chipotle in adobo sauce into the butter.
Substitute butter with vegan butter or olive oil for a dairy-free option.
Use mini muffin tins for bite-sized stacks perfect for appetizers.
Broil the stacks for 1-2 minutes at the end of baking for extra crispiness, but watch carefully to avoid burning.

Storage

Store leftover potato stacks in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 375°F oven for 10–15 minutes to restore crispiness. Avoid microwaving, which can make them soggy. You can also freeze uncooked assembled stacks, then bake from frozen, adjusting time as needed.

How to Serve

Four small stacks of thinly sliced potato layers, each about six to eight layers high, are arranged closely on a white plate. The potato edges are golden brown and crispy with a slightly crunchy texture, while the inside layers are soft and creamy with green herb flecks throughout. Each stack is topped with melted, slightly browned cheese and a small sprig of fresh green rosemary. The plate sits on a white marbled surface with a soft light glowing warmly in the background. 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 up to one day in advance and refrigerate them covered. Bring them to room temperature before baking. Alternatively, fully bake, cool, and reheat in the oven to restore crispness.

Why are my stacks soggy?

Sogginess usually comes from wet potato slices, insufficient butter browning, or underbaking. Make sure to dry potato slices well and bake at the recommended temperature until golden and crisp.