Description

Crispy Potato Stacks with Garlic Herb Butter are a deliciously elegant side dish featuring thinly sliced Yukon Gold or Russet potatoes layered and baked to golden perfection. Infused with fresh garlic, herbs, and butter, these stacks deliver crispy edges and tender centers for a satisfying texture and rich, savory flavor. Optional parmesan and panko toppings create a crunchy crust, making them an irresistible accompaniment to any meal.

Ingredients

Scale

Potatoes

3 large Yukon Gold or Russet potatoes (about 1.5 lbs / 700g)

Garlic Herb Butter

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
1 tsp kosher salt (plus more to taste)
½ tsp freshly ground black pepper
2 tbsp olive oil

Optional Toppings and Add-ins

¼ cup (25g) grated Parmesan cheese
1 large egg, lightly beaten (for binding)
Panko breadcrumbs (for extra crunch)

Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Lightly grease a 6-cup standard muffin tin or line it with parchment paper or silicone molds for easy removal.
Prepare the Potatoes: Peel the potatoes and slice them into 1/8-inch (3 mm) thick rounds using a mandoline slicer. Rinse the slices thoroughly in cold water to remove excess starch, then dry completely using paper towels or a clean kitchen towel to ensure crispiness.
Make Garlic Herb Butter: In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and cook gently for 2–3 minutes until fragrant but not browned. Remove from heat and stir in chopped parsley, thyme, rosemary, chives, salt, and pepper to create a fragrant butter mixture.
Layer the Stacks: Lightly brush each potato slice with the warm garlic herb butter. Begin layering the slices vertically inside each muffin cup, overlapping slightly and pressing gently to compact the layers tightly. Aim for about 6–8 slices per stack depending on the size of the potatoes and muffin tin.
Brush and Season: Once all the stacks are formed, brush the tops with any remaining garlic herb butter. Sprinkle the tops with grated Parmesan cheese and an additional pinch of black pepper. For extra sturdiness, drizzle some of the beaten egg between layers or on top if using.
Bake Until Golden and Crisp: Bake the stacks in the preheated oven for 40–50 minutes, rotating the pan halfway through to ensure even browning. The stacks are done when they are deeply golden brown, crispy on the edges, and tender when poked with a knife.
Cool and Release: Let the stacks cool in the pan for about 5 minutes to set. Carefully run a small offset spatula or butter knife around the edges to loosen and gently lift each stack out onto a serving platter.
Garnish and Serve: Drizzle with a little extra melted garlic butter, sprinkle with additional fresh herbs such as chives or microgreens, and serve immediately while hot and crispy. Offer sour cream or aioli on the side if desired.

Notes

Use a mandoline slicer for uniform potato slices to ensure even cooking and browning.
Dry the potato slices thoroughly after rinsing to achieve maximum crispiness.
Cook garlic gently in butter to avoid bitterness and bring out its mellow sweetness.
Stack the slices tightly with slight overlap to maintain the structure of the stacks.
Preheat the oven fully to 400°F for optimal crisp edges with a tender interior.
Do not overfill muffin cups; leave about ¼ inch space at the top for expansion during baking.
For extra crispiness, broil for 1–2 minutes at the end of baking, watching carefully to avoid burning.
Well-greased or silicone-lined pans prevent sticking and ease removal.
Optional variations include adding cheeses like Gruyère, mix-ins like bacon, or herb substitutions for different flavor profiles.
The recipe is naturally gluten-free if breadcrumbs are omitted or gluten-free breadcrumbs are used.
These stacks can be assembled ahead and refrigerated before baking, or baked and reheated for convenience.
Air frying is an alternative method: cook at 390°F (200°C) for 20–25 minutes with oil spray and flipping halfway.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: crispy potato stacks, garlic herb butter, baked potato recipe, side dish, gluten free, parmesan, herb potatoes, yukon gold potatoes, russet potatoes, crispy potato edges