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Why You’ll Love This Recipe
This is one of my favorite ways to eat potatoes. They turn beautifully crisp on the outside and soft inside, with a stacked shape and herby flavor that always feels a little festive. As they roast, garlic-herb butter melts between the slices, seasoning every layer without any extra work. They’re naturally gluten-free, easy enough for weeknights, and special enough for Thanksgiving or any holiday meal.
A mandoline makes slicing quick and consistent, but a sharp knife works if you take your time. I like using tall, narrow Yukon Golds because they stack neatly in a muffin tin. The layers may rise above the rim at first, but they shrink as they roast and settle into compact, golden stacks.
They also hold their shape beautifully once baked, making them a reliable choice for entertaining. And if you love ultra-crispy potatoes, my crispy smashed potato salad offers the same satisfying crunch.
Ingredients You’ll Need
- Yukon Gold potatoes: Best for tender centers, though russet potatoes create extra-crisp layers.
- Butter: Helps the slices brown.
- Garlic: Fresh garlic blends into an easy garlic butter.
- Thyme and rosemary: These fragrant herbs bring a festive flavor.
- Parmesan: Adds crispness as it melts between the layers.
- Salt and pepper: Essential for balanced seasoning.
- Flaky sea salt: A finishing sprinkle for texture.
How to Make These Crispy Stacked Potatoes
Step 1: Preheat the oven to 400°F and grease a 12-cup muffin tin. Slice the potatoes into 1/8-inch rounds using a mandoline or sharp knife.
Step 2: Mix the melted butter, garlic, thyme, rosemary, salt, pepper, and part of the parmesan. Toss with the potatoes until every slice is coated.
Step 3: Stack the slices in the muffin tin, filling each cup to the top. It’s okay if they are stacked tall, they will cook down in the oven.
Step 4: Add the remaining parmesan on top and bake for about 40 minutes, or until the tops are crisp and the layers are tender.
Step 5: Run a sharp knife around the edges, lift out the stacks, and finish with flaky sea salt.
Storage & Recipe Tips
- These potato stacks reheat beautifully, so they work well for holiday prep. Store them in an airtight container for up to 4 days. Reheat in the oven or air fryer at 350 degrees F until the edges crisp again.
- Slicing the potatoes very thin (about 1/8 inch) is the trick to get them to crisp up. It’s much easier with a mandoline slicer but you can also use a sharp knife for the same effect. If you’re slicing the potatoes ahead of time, keep the thin rounds in cold water to prevent browning, then dry them well before tossing with butter so they crisp properly.
- Grease the muffin tin well to prevent sticking. If your muffin tin is older, place small parchment rounds in each cup. Dark metal muffin tins brown the edges faster, while lighter pans may require a couple of extra minutes in the oven for the same deep color.
How to Serve These Crispy Stacked Potatoes
These stacks fit into almost any meal. Serve them alongside roasted chicken, grilled steak, or a simple vegetable dinner. They’re elegant enough for a dinner party side, easy enough for an easy weeknight side, and festive enough to serve with a spread of Thanksgiving potatoes.
For more potato ideas, you can also try my paleo Whole30 scalloped potatoes or my easy air fryer sweet potatoes.
Recipe FAQs
No. It’s helpful for speed and perfectly sliced potatoes, but a sharp knife also works. Just keep the slices thin and even.
Thick slices or low heat cause steaming. Keep the slices thin and coat them well with butter or oil to keep them crisp.
Yes. Bake fully, chill, and reheat in the oven or air fryer at 350 degrees F until the edges crisp again.
Yukon Gold potatoes work best because they bake into soft, creamy layers while still holding their shape. Their natural starch level and moisture balance help the slices stick together and create tender centers. If you prefer extra-crisp edges, Russet potatoes are the next best choice, they get crispier but won’t be as creamy in the middle.
More Easy Vegetable Sides
Recipe
Chinese Style Green Beans (Paleo, Whole30, Vegan)
Side Dishes
The Best Roasted Moroccan Carrots with Yogurt Sauce
If you make this crispy stacked potatoes recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media – Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Garlic Herb Crispy Stacked Potatoes
Video
Ingredients
- 2 lb Yukon gold potatoes, about 6-8
- 1/2 cup butter, melted
- 3 garlic cloves, minced
- 1 tbsp chopped thyme, plus more for garnish
- 1 tbsp chopped rosemary
- Salt and pepper, to taste
- 1/2 cup grated parmesan, divided
- Optional: flaky sea salt, for garnish
Instructions
- Preheat oven to 400 degrees, and grease a 12-cup muffin tin with cooking spray. Use a sharp knife or a mandolin slicer to cut the potatoes into 1/8 into slices. Place in a large bowl.2 lb Yukon gold potatoes
- Add melted butter, garlic, thyme, oregano, salt, pepper, and 1/4 cup parmesan to the potatoes. Toss to coat evenly.1/2 cup butter, 3 garlic cloves, 1 tbsp chopped thyme, 1 tbsp chopped rosemary, Salt and pepper
- Divide and layer the potatoes into the prepared muffin tin, stacking them to the top. It's okay if they are stacked tall, they will cook down in the oven.
- Top the potato stacks with the remaining 1/4 cup of grated parmesan.
- Bake for 40 minutes until crisp and golden brown. Run a knife or a fork along the edges to remove the potatoes. Garnish with thyme and flaky sea salt, if using, and serve.Optional: flaky sea salt
Notes
- These potato stacks reheat beautifully, so they work well for holiday prep. Store them in an airtight container for up to 4 days. Reheat in the oven or air fryer at 350 degrees F until the edges crisp again.
- Slicing the potatoes very thin (about 1/8 inch) is the trick to get them to crisp up. It’s much easier with a mandoline slicer, but you can also use a sharp knife for the same effect. If you’re slicing the potatoes ahead of time, keep the thin rounds in cold water to prevent browning, then dry them well before tossing with butter so they crisp properly.
- Grease the muffin tin well to prevent sticking. If your muffin tin is older, place small parchment rounds in each cup. Dark metal muffin tins brown the edges faster, while lighter pans may require a couple of extra minutes in the oven for the same deep color.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
