Introduction

Crispy Potato Stacks with Garlic Herb Butter are a delightful side dish that combines thinly sliced potatoes with rich, fragrant herbs and butter. Their golden, crispy edges and tender centers make them perfect for elevating any meal with minimal effort.

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 to prevent sticking.
Step 2: Peel the potatoes and slice them into 1/8-inch thick rounds using a mandoline slicer. Rinse the slices in cold water to remove excess starch, then dry them 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 cook for 2–3 minutes until fragrant but not browned. Remove from heat and stir in the 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, overlapping them slightly and pressing down gently to form a compact tower with 6–8 slices per stack.
Step 5: Once all stacks are assembled, brush the tops with the remaining garlic herb butter. Sprinkle grated Parmesan cheese and a dash of black pepper over them. For extra stability, drizzle a little of the beaten egg between or on top of the layers if using.
Step 6: Bake the stacks for 40–50 minutes, rotating the pan halfway through to ensure even browning. They are done when the edges are golden and crispy and the centers are tender.
Step 7: Let the stacks cool in the pan for 5 minutes. Carefully run a knife around the edges to loosen and transfer them 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 slicer to ensure uniform potato slices for even cooking.
Dry the potato slices thoroughly after rinsing to help them crisp up beautifully.
For extra crispiness, broil the stacks for 1–2 minutes at the end of baking, watching carefully to prevent burning.
Try adding shredded Gruyère, mozzarella, or sharp cheddar between layers for a cheesy twist.
Substitute butter with vegan butter or olive oil for a dairy-free version, and use nutritional yeast instead of cheese.
Add crumbled cooked bacon and extra chives for a savory brunch option.
Use mini muffin tins for bite-sized appetizer stacks perfect for parties.
Replace potatoes with sweet potatoes for a naturally sweet variation; add cinnamon and thyme for flavor.

Storage

Store leftover potato stacks in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10–15 minutes to restore crispness. Avoid microwaving, as it can make them soggy. You can also freeze the stacks by placing them on a tray, freezing until solid, and then transferring to a freezer-safe bag. Reheat in the oven from frozen for best texture.

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 keep them covered in the refrigerator. Bring them to room temperature before baking. Alternatively, fully bake them, cool, and store; then reheat in the oven as needed.

Why are my stacks soggy?

Sogginess is usually caused by wet potato slices, insufficient butter cooking, or underbaking. Make sure to dry the potato slices thoroughly, preheat the oven fully, and bake until golden and crispy on the edges.

Can I air fry these?

Yes! Cook at 390°F (200°C) for 20–25 minutes, spraying the stacks lightly with oil and turning halfway through. Use heatproof molds or foil rings to maintain their shape.

What can I substitute for butter?

Olive oil, ghee, or vegan butter are great alternatives. Olive oil gives a lighter flavor, and ghee offers a nuttier taste with a higher smoke point.

Are Crispy Potato Stacks gluten-free?

They are naturally gluten-free if you omit the panko breadcrumbs or use a certified gluten-free version. Always check the labels on any added ingredients like cheese or seasoning.