Meet your new go-to potato side: Crispy Potato Stacks with Garlic Herb Butter. Thin, golden potato slices are layered with an herby, garlicky butter and parmesan, then roasted to irresistible, crackly-edged perfection. They’re simple to make and guaranteed to steal the show at any dinner table!
Why You’ll Love This Recipe
- Mouthwatering Texture: Every bite of these crispy potato stacks with garlic herb butter features shatteringly crisp edges and creamy, tender centers—basically the best of both worlds!
- Flavor-Packed Layers: Fresh herbs, garlic, and parmesan mingle between every potato slice, offering deep, savory flavor in every forkful.
- Crowd-Pleasing & Elegant: These pretty little towers are a showstopper at holidays, dinner parties, or whenever you want to impress (but secretly, they’re super simple to make!).
- Customizable & Make-Ahead Friendly: Mix up the herbs, batch them for a crowd, or prep in advance—they’re flexible to suit your schedule and pantry alike.
Ingredients You’ll Need
The magic of crispy potato stacks with garlic herb butter is in just a handful of humble, well-chosen ingredients. Each one plays a crucial part in creating layers of flavor, crispy texture, and beautiful golden color—no fancy gadgets needed, just pure comfort food bliss!
- Unsalted Butter: Melts into every layer for rich flavor and that signature golden crunch. Using unsalted lets you control the salt level perfectly.
- Fresh Garlic: Three cloves infuse the butter with robust, aromatic flavor—mince it nice and fine so it mingles seamlessly into every bite.
- Chopped Fresh Parsley & Thyme: Deliver herby freshness; parsley brightens things up, while thyme nestles earthiness into each stack. A few extra sprigs for layering make these stacks truly special.
- Kosher Salt & Fresh Black Pepper: Enhances the natural potato flavors while keeping the buttery, herby notes front and center. Adjust to taste—if using Diamond Crystal salt, double the amount!
- Yukon Gold or Yellow Potatoes: Their creamy texture and golden hue make them perfect for crisping up yet staying tender inside. Slice them as thin as possible (a mandolin helps!)—about 1/16-inch is ideal.
- Parmesan Cheese: Adds subtle nuttiness and creates those irresistible lacy, golden edges as the stacks bake.
- Neutral Oil: Just a little for brushing the muffin tin, ensuring flawless, non-stick release.
- Flaky Salt (like Maldon): A final sprinkle elevates each bite—don’t skip it for that crave-worthy finish!
Variations
One of the best parts about Crispy Potato Stacks with Garlic Herb Butter is how easy they are to riff on. Whether you’re using up odds and ends in your fridge, catering to special diets, or just craving something a little different, these stacks are infinitely adaptable!
- Cheesy Upgrade: Swap half the parmesan for shredded gruyère, cheddar, or even fontina for melty, gooey decadence.
- Herb Swap: Try rosemary, chives, or sage in place of (or alongside) the thyme and parsley—just use the same technique and quantities.
- Dairy-Free Version: Use a vegan butter and a sprinkle of nutritional yeast in place of parmesan. You’ll still get gorgeous golden stacks and loads of flavor.
- Spicy Kick: Add a pinch of chili flakes, smoked paprika, or black pepper between the layers for a subtle heat and a pop of color.
How to Make Crispy Potato Stacks with Garlic Herb Butter
Step 1: Prep Your Tin & Make Herb Butter
Preheat your oven to 375°F (190°C) and brush your muffin tin (12 or 18 cups) with a little neutral oil—this guarantees easy release and perfectly intact stacks. Now, gently melt the butter and stir in your minced garlic, chopped parsley, chopped thyme, salt, and black pepper. Let this mixture cool off a little so it coats the potatoes evenly when you toss them together.
Step 2: Slice & Toss the Potatoes
Wash (don’t peel!) your Yukon Gold potatoes, and slice them ultra-thin—about 1/16-inch is what you’re after. A mandolin makes this super speedy and ensures even cooking. Next, place the slices in a big bowl and drizzle them with that unbelievably fragrant garlic herb butter. Toss everything really well so every slice glistens with flavor.
Step 3: Assemble the Stacks
Drop a sprig of thyme into the bottom of each muffin cup (this becomes the gorgeous “top” once flipped out). Alternate layering potato slices, starting with smaller ones at the base and layering up, staggering the slices a bit for extra-crispy edges. About a third and two-thirds of the way up, add a sprinkle of parmesan for those little pockets of savory magic. Keep stacking until the potatoes are piled high—you want them a little over the rim, they’ll shrink as they bake!
Step 4: Bake to Crispy Golden Perfection
Cover your muffin tin snugly with foil and bake for 25 minutes, until the potatoes are tender (poke them with a wooden skewer—they should slide through easily). Then, crank the oven up to 425°F (220°C), remove the foil, and bake another 13–15 minutes, watching for the moment those edges go gloriously crisp and golden brown.
Step 5: Flip, Finish, and Serve
Once they’re done, gently loosen the stacks using that same skewer (or tip the tin and use tongs)—they should pop out in beautiful little towers. Flip so the thyme sprig faces up, sprinkle generously with flaky salt, and serve hot. Prepare for round after round of “Oh wow, these are amazing!”
Pro Tips for Making Crispy Potato Stacks with Garlic Herb Butter
- Mandolin Magic: Using a mandolin guarantees potato slices are ultra-thin and consistent, ensuring every stack bakes up evenly crisp and beautifully layered.
- Butter Coating Counts: Toss the potato slices thoroughly so the garlic herb butter coats each one—this is the secret for flavor in every bite and no oxidized potatoes.
- Stagger for Crunch: Stagger the slices slightly rather than neatly stacking, which exposes more edges to the heat and yields irresistible crispy bites throughout.
- Foil, Then Blast: The covered baking softens the potatoes perfectly, while blasting them uncovered at high heat crisps the edges—don’t skip either step for maximum texture contrast!
How to Serve Crispy Potato Stacks with Garlic Herb Butter
Garnishes
For pure wow-factor, finish your Crispy Potato Stacks with Garlic Herb Butter with a final flourish of flaky sea salt, fresh cracked black pepper, or even a sprinkle of extra chopped parsley. If you love a little zing, a squeeze of lemon zest over the stacks adds marvelous brightness right before serving.
Side Dishes
These stacks shine as a sophisticated side to roast chicken, steak, glazed salmon, or a plant-based main. Round things out with a crisp green salad, roasted veggies, or a tangy slaw—just about anything with a bit of acidity or freshness sings alongside their rich, buttery flavor.
Creative Ways to Present
Serve each stack upside down to show off the golden sprig of thyme on top. Arrange them on a platter as an edible bouquet, nestle them onto individual plates for a restaurant-worthy look, or skewer minis on cocktail sticks for unforgettable party bites. They’re as fun to display as they are to eat!
Make Ahead and Storage
Storing Leftovers
Leftover potato stacks refrigerate beautifully! Simply let them cool fully, then store in an airtight container lined with parchment. They’ll keep in the fridge for up to 3 days, ready for a quick reheat whenever a crispy craving strikes.
Freezing
You can freeze the stacks after baking and cooling—space them out on a baking sheet to freeze individually, then pack into freezer bags for up to a month. For best results, thaw overnight in the fridge before reheating so they stay crisp outside and tender inside.
Reheating
To bring back the irresistible crunch, reheat stacks on a wire rack over a baking sheet at 375°F (190°C) for 10–12 minutes, or until sizzling and hot through. For that extra golden edge, broil for 2–3 minutes—but keep a watchful eye to avoid burning!
FAQs
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Can I prepare Crispy Potato Stacks with Garlic Herb Butter ahead of time?
Absolutely! You can either bake the stacks nearly through and finish crisping them right before serving, or prep and refrigerate the sliced, buttered potatoes for several hours in advance. The buttery coating prevents discoloration so your prep stays fresh and vibrant.
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What’s the best potato to use for these stacks?
Yukon Gold or other yellow potatoes are perfect: they hold their shape, have a creamy interior, and their golden color turns gorgeously crispy. Russets will also work for a fluffier texture, but the flavor is a little less buttery.
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Do I really need a mandolin to make crispy potato stacks?
While a mandolin makes slicing super quick and ultra-thin, you can absolutely use a sharp knife. Just aim for the thinnest, most even slices you can manage—consistent thickness is key for even baking and perfect layers.
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How do I prevent the stacks from sticking to the muffin tin?
A thorough brushing of the tin with neutral oil makes a world of difference. Let the stacks cool just a couple of minutes after baking, then gently loosen with a skewer or run a butter knife around the edges if needed—they should pop right out in one pretty piece!
Final Thoughts
If you adore potatoes (and honestly, who doesn’t?), you’ve got to try these Crispy Potato Stacks with Garlic Herb Butter at least once. They turn the simplest ingredients into something truly special—irresistibly crispy, flavor-packed, and ready to wow everyone at your table. I hope you love every golden forkful!
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Crispy Potato Stacks with Garlic Herb Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12–18 stacks 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Crispy Potato Stacks with Garlic Herb Butter are a delightful and elegant side dish that is sure to impress your guests. Thinly sliced potatoes are layered with a flavorful garlic herb butter, sprinkled with parmesan cheese, and baked to crispy perfection. Perfect for special occasions or a fancy dinner party!
Ingredients
For the garlic herb butter:
- 1/2 C (114g) unsalted butter
- 3 cloves garlic, minced
- 3 tbsp chopped fresh parsley
- 2 tsp finely chopped fresh thyme leaves
- 1 tsp kosher salt (use 2 tsp if using Diamond Crystal brand)
- Black pepper to taste
For the Potato Stacks:
- 3 lb (1360g) yellow or Yukon Gold potatoes, sliced 1/16” thick
- 12–18 small sprigs of fresh thyme
- 1/2 C (50g) grated parmesan cheese
- Neutral oil for brushing muffin tin
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Lightly brush muffin tin cups with oil.
- Prepare garlic herb butter: Melt butter, stir in garlic, parsley, thyme, salt, and pepper. Set aside to cool.
- Slice potatoes: Thinly slice potatoes and toss with cooled garlic herb butter.
- Assemble stacks: Layer potatoes in oiled muffin cups with thyme sprigs and parmesan cheese. Bake covered, then uncover and bake until crispy.
- Serve: Dislodge stacks from tin and serve upside down with flaky salt.
Notes
- For make-ahead tips, partially bake potatoes, or store pre-sliced potatoes in garlic herb butter in the fridge. Discard any liquid that collects before assembly.
Nutrition
- Serving Size: 1 stack
- Calories: 186
- Sugar: 1g
- Sodium: 291mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 24mg
