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Garlic Herb Butter Potato Stacks

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

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon 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.
  2. Using a mandoline slicer or a very sharp knife, slice the potatoes thinly, about 1/16-inch thick.
  3. In a bowl, combine the melted butter, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Mix well.
  4. Dip each potato slice into the garlic herb butter mixture, ensuring it is evenly coated.
  5. Arrange the butter-coated potato slices in a circular pattern inside each muffin cup, overlapping them slightly. Continue layering until the muffin cups are full.
  6. If using, sprinkle Parmesan cheese over the top of the potato stacks.
  7. Bake for 35-45 minutes, or until the potatoes are tender and the edges are golden brown and crispy.
  8. Let the potato stacks cool in the muffin tin for a few minutes before carefully removing them.

Notes

  • For make-ahead, you can prepare the potato stacks up to the point of baking. Cover and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes to the cooking time.
  • To keep warm, you can place the baked potato stacks on a baking sheet in a low oven (around 200°F or 95°C) for up to 30 minutes.
  • For extra crispy edges, ensure your potato slices are thinly and evenly cut.

Nutrition

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