Easy Garlic Herb Crispy Stacked Potatoes

These crispy stacked potatoes turn simple ingredients into the kind of side dish that feels both cozy and impressive. Each stack bakes into crunchy layers with crispy edges, tender centers, and that melt-in-your-mouth texture people love in a potato side dish. If you enjoy oven-roasted potatoes, these little stacks give you the same golden brown potatoes and evenly browned tops, but with a more elegant presentation. Perfect for the holidays.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Keyword: crispy stacked potatoes

Servings: servings

Author: Jean Choi

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

Video

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.

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