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Crispy Potato Stacks with Garlic Herb Butter

Three golden-brown potato stacks drizzled with garlic herb butter and sprinkled with herbs.
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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 parties.

Ingredients

Scale
  • 3 large Russet potatoes
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 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. Prepare the garlic herb butter: In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, salt, and pepper. Mix until fully combined.
  3. Wash and dry the potatoes. Do not peel them.
  4. Slice the potatoes very thinly, aiming for about 1/16 to 1/8 inch thickness. A mandoline slicer works best for uniform thickness.
  5. Take a few potato slices and layer them in a circular, overlapping pattern inside each muffin cup. You want the edges of the slices to stick up slightly over the rim of the cup to create a crisp edge.
  6. Brush the layers of potatoes generously with the garlic herb butter mixture as you stack them. Use about half the butter mixture on the first layer of stacks.
  7. Continue layering and brushing with butter until the muffin cups are full, usually holding 6 to 8 slices per stack. Brush the tops generously with the remaining butter.
  8. If using, sprinkle the tops of the potato stacks with Parmesan cheese.
  9. Bake for 35 to 45 minutes, or until the edges are deeply golden brown and crispy, and the potatoes are tender when pierced with a fork.
  10. Let the stacks cool in the tin for 5 minutes before carefully running a thin knife around the edge of each stack and lifting them out.

Notes

  • For make-ahead preparation, you can assemble the unbaked stacks in the muffin tin up to 12 hours ahead. Cover them tightly with plastic wrap and refrigerate. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • To keep the potato stacks warm for serving, place the baked stacks on a baking sheet and keep them in a turned-off oven with the door slightly ajar for up to 30 minutes.
  • If you do not have a muffin tin, you can arrange the buttered, layered potatoes on a parchment-lined baking sheet and roast them until crisp.

Nutrition

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