Crispy Potato Stacks

Crispy Potato Stacks are one of those appetizers that look impressive but are surprisingly simple to make. Thin slices of potato are layered with butter, garlic, herbs, and cheese, then baked in a muffin tin until the edges turn perfectly golden and crisp.

They come out tender in the center with crispy edges on top, almost like a cross between roasted potatoes and a gratin. The individual stacks make them easy to serve for parties, holidays, or anytime you want a potato side that feels a little more special.

Helpful Tips

• Slice the potatoes thin and evenly. A mandolin works best and helps the stacks cook evenly and hold together.
• Pack the layers tightly. The potatoes shrink as they bake, so stacking them all the way to the top of the muffin tin helps create a taller, neater stack.
• Let them rest for a minute before removing. Running a small knife around the edge makes it easy to lift them out without breaking the layers.

You Might Also Like These

• Crispy Loaded Potato Bites
• Potato Rosti Canapes
• Spanish Patatas Bravas

Crispy Potato Stacks

Crispy Potato Stacks are thin slices of potato layered with butter, garlic, herbs, and cheese, then baked in a muffin tin until the edges turn perfectly golden and crisp.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine American

Servings 12 Servings

Calories 174 kcal

Ingredients

  

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• 5 medium russet potatoes
• 1/2 cup butter melted
• 1 cloves garlic minced
• 1/2 cup Parmesan cheese finely grated
• 1/2 cup Cheddar cheese finely grated
• 1 teaspoon fresh rosemary chopped
• 1 teaspoon fresh thyme chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
• Using a mandolin or a very sharp knife, cut the potatoes into 1/16” to 1/8” slices.
• In a large bowl, stir together the butter, garlic, cheeses, rosemary, thyme, salt and pepper. Add in the potatoes and toss well to coat.
• Layer the potato slices in each well of the muffin tin all the way to the top.
• Place the muffin tin on a baking sheet and cover with tinfoil.
• Bake for 15 minutes. Remove the foil and continue cooking for another 20-25 minutes. The potatoes should be tender and golden.
• Slide a paring knife around the outside of each stack to release it then use the knife to lift the stack out.
• Garnish with flake salt and some fresh thyme. Serve immediately.

Nutrition

Calories: 174kcalCarbohydrates: 16gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 28mgSodium: 260mgPotassium: 383mgFiber: 1gSugar: 1gVitamin A: 326IUVitamin C: 5mgCalcium: 98mgIron: 1mg

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