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Garlic Herb Butter Potato Stacks

Close-up of crispy potato stacks with garlic herb butter and fresh parsley, served on a white plate.
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Elegant and crispy potato stacks baked in a muffin tin, perfect for holiday dinners or special occasions.

Ingredients

Scale
  • 1.5 lbs Yukon Gold potatoes, scrubbed
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Optional: 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin well.
  2. Using a mandoline slicer or a very sharp knife, slice the potatoes thinly, about 1/16-inch thick.
  3. In a medium bowl, whisk together the melted butter, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
  4. Add the potato slices to the butter mixture and toss gently to coat each slice evenly.
  5. Arrange the coated potato slices in the muffin tin cups, layering them tightly to form stacks. You can add a sprinkle of Parmesan cheese on top of each stack if desired.
  6. Bake for 30-40 minutes, or until the potatoes are tender and the edges are golden brown and crispy.
  7. Let the potato stacks cool in the muffin tin for a few minutes before carefully removing them.

Notes

  • For best results, use a mandoline slicer for uniform potato slices.
  • You can prepare the garlic herb butter mixture ahead of time.
  • To hold warm, you can keep the baked potato stacks in a low oven (around 200°F or 95°C) for up to 30 minutes.
  • These can be assembled a few hours ahead and refrigerated before baking. Add a few extra minutes to the baking time if baking from cold.

Nutrition

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