Description
Crispy potato stacks are a fun and easy side dish made from thin slices of potatoes layered and baked in a muffin tin until golden and crunchy on the outside with a tender inside.
Ingredients
Units
Scale
Main Ingredients
- 4 large potatoes (Yukon Gold or Russet) (Choose potatoes of similar width for even cooking.)
- 1/2 cup butter (Salted or unsalted both work.)
- 3 cloves garlic (minced) (Fresh minced is best, but garlic powder can be used.)
- 2 tablespoons fresh herbs (parsley, thyme, rosemary, or chives) (Feel free to use a mix or any preferred herbs.)
- 1/2 cup Parmesan cheese (finely grated) (Adds a salty crunch on top.)
- to taste salt (Adjust according to preference.)
- to taste black pepper (Adjust according to preference.)
- 1/4 teaspoon chili flakes (optional) (For a hint of heat.)
Instructions
Preparation and Assembly
- Preheat the oven to 375°F (190°C).
- Grease a muffin tin lightly.
- Slice the potatoes into thin rounds (about 1/8 inch thick).
- In a bowl, combine melted butter, minced garlic, herbs, salt, pepper, and chili flakes.
- Toss potato slices in the garlic herb butter mixture until well coated.
- Stack the coated potato slices into the greased muffin cups, gently pressing down.
- Top each stack with a little extra Parmesan cheese.
Baking
- Cover the muffin tin loosely with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until tops are golden brown and crispy.
Serving
- Let the stacks cool for a few minutes in the tin before removing them carefully.
- Serve warm, optionally brushed with a little extra garlic herb butter and a sprinkle of fresh herbs.
Notes
For optimal crispiness, dry the potato slices well before combining them with butter. You can also assemble the stacks ahead of time and refrigerate until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Snack
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 1
- Sodium: 200
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
