Potato Stacks

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Potato Stacks are thin-sliced potatoes tossed with garlic, fresh herbs, butter, olive oil, and parmesan, then baked in a muffin tin until the edges crisp and the centers turn tender. An easy side dish or appetizer.

Prep Time20

Cook Time35

Total Time55

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Author: Reed Dunn

Ingredients

2 pounds small russet potatoes
¼ cup butter melted
¼ cup olive oil
3 cloves garlic pressed or minced
1 tablespoon fresh thyme chopped, plus more for garnish
1½ teaspoons fresh rosemary chopped
½ teaspoon kosher salt
¼ teaspoon black pepper
¾ cup parmesan cheese plus 2 tablespoons, freshly grated, divided

Instructions

Preheat oven to 400 degrees F.
Brush the inside of each cup of a 12-cup metal muffin tin with melted butter. Set the remaining butter aside.
Wash and dry the potatoes (no need to peel). Use a mandoline or sharp knife to slice the potatoes into even ⅛-inch rounds.
In a large bowl, whisk the remaining melted butter with the olive oil, garlic, thyme, rosemary, salt, and pepper.
Add the potato slices and use your hands to toss until every slice is coated. Add ¾ cup of the parmesan and toss again, until evenly coated
Stack the slices into the muffin cups, piling them at least ½ inch above the rim of each cup. They shrink as they bake.
Bake on the center rack for 35 minutes. The edges should be crisp and golden, and a fork should slide easily through the center. If needed, bake 5 to 10 minutes more, watching closely so the edges don’t burn.
As soon as the tin comes out of the oven, run a butter knife or thin spatula around the edge of each stack. Let rest for 5 minutes so the layers set.
Lift each stack out of the tin (don’t flip it) and set it on a platter, crisp side up. Lightly sprinkle with the remaining 2 tablespoons parmesan and fresh thyme. Serve warm.

Notes

Choosing potatoes: You want small russets that are close in size so the slices fit the cups. Yukon Gold works if you can’t find small russets.
Greasing the tin: Brushing melted butter creates a crispy edge and sticks to the sides of the tin better than olive oil.
Muffin tin: A metal tin gives you crisp edges. Don't use a silicone muffin tin, if you're looking for those crispy edges.
Stack height: Pile at least ½ inch above the rim. The potatoes shrink in the oven, and shorter stacks end up looking flat.
Releasing from pan: Loosen the edges right away, then let them rest before lifting. The rest helps the layers hold together, so they don’t slide apart on the platter.

Nutrition