Potato Stacks are a simple yet impressive side dish I want to have on my table. The dish is made with thinly sliced potatoes layered into individual stacks and baked until golden and crispy around the edges.
With just a few simple ingredients, they’re an easy choice for both everyday dinners and special occasions.
Table of Contents
Potato Stacks Recipe
Key Ingredients
Russet potatoes have enough starch to help the thin slices hold together as they bake. Try to slice them as evenly as you can so each stack cooks through at the same time.
Parmesan adds a salty, savory flavor to every bite. I like using freshly grated Parmesan because it melts more smoothly than the pre-shredded kind.
Butter and garlic: Tossing the potato slices with melted butter and garlic seasons every layer, not just the top. I mix everything in one bowl first so the potatoes get evenly coated.
Tips & Tricks
Grease the muffin tin well: A light coating may not be enough to keep the stacks from sticking. I spray each cup well, making sure to get the sides too.
Run a knife around the edges before lifting the stacks out: This helps loosen any spots that may have stuck to the tin. Go slowly around each stack so it comes out in one piece.
Here’s how I made the Potato Stacks:
Potato Stacks
Crispy-edged mini potato stacks baked in a muffin tin with butter, garlic, and Parmesan, an easy make-ahead side that looks fancy but takes just a few ingredients.
Ingredients
- 2 lbsrusset potatoes (peeled)
- 3 tbspbutter (melted)
- 2 clovesgarlic (minced)
- 1/3 cupgrated Parmesan
- 1 tspfresh thyme leaves
- 1/2 tspsalt
- 1/4 tspblack pepper
- nonstick spray (for the muffin tin)
Instructions
- 1Preheat the oven to 375°F (190°C). Grease a standard 12-cup muffin tin well with nonstick spray.
- 2Using a mandolin or sharp knife, slice the potatoes into very thin, 1/8-inch rounds.
- 3In a large bowl, toss the potato slices with melted butter, garlic, Parmesan, thyme, salt, and pepper until evenly coated.
- 4Layer the seasoned potato slices into the muffin cups, stacking 6-8 slices per cup and pressing down gently.
- 5Bake for 35-40 minutes, until the edges are golden and crispy and a knife easily pierces through the center.
- 6Let the stacks cool in the tin for 5 minutes before running a knife around the edges and lifting them out.
- 7Serve warm.
Nutrition per serving
📌 Notes
- Slicing the potatoes as thin and even as possible helps them cook through and stack neatly.
- A mandolin makes quick, even work of slicing, but a steady hand with a sharp knife works too.
- These can be assembled a few hours ahead and refrigerated; bake right before serving.
How to Pair
Potato stacks taste buttery, savory, and lightly garlicky, with crisp edges and soft, creamy centers. They make an easy side for roasted meats, fresh vegetables, or anything that could use a little extra sauce.
- Serve them with roast chicken, grilled steak, or baked salmon for a satisfying dinner.
- Pair them with green beans, roasted asparagus, or a crisp garden salad for freshness and color.
- Add sour cream, garlic aioli, or tangy chimichurri for dipping or spooning over the stacks.
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