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Crispy Garlic Herb Butter Potato Stacks

Three golden-brown potato stacks stacked high, drizzled with melted garlic herb butter and parsley.
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Make elegant, crispy potato stacks baked in a muffin tin, flavored with a rich garlic herb butter. This recipe is perfect for holiday dinners or parties.

Ingredients

Scale
  • 2 lbs Russet potatoes
  • 4 tbsp unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin.
  2. Peel the potatoes. Using a mandoline or a very sharp knife, slice the potatoes very thinly, about 1/16 inch thick.
  3. In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, salt, and pepper until combined. This is your garlic herb butter.
  4. Take a few potato slices and brush both sides generously with the garlic herb butter mixture.
  5. Stack the buttered slices inside each muffin cup, pressing them down gently to fit as many as possible into the cup, creating a tight stack.
  6. Brush the tops of the potato stacks with any remaining butter mixture. Sprinkle with Parmesan cheese, if using.
  7. Bake for 35 to 45 minutes, or until the edges are golden brown and crispy and the potatoes are tender when pierced with a fork.
  8. Let the stacks cool in the tin for 5 minutes before carefully removing them with a small offset spatula or butter knife. Serve immediately.

Notes

  • For best results, use a mandoline slicer to keep the potato slices uniform in thickness.
  • You can prepare the butter mixture up to one day ahead and store it covered in the refrigerator.
  • To hold warm, place the finished stacks on a baking sheet and keep them in a 200°F (93°C) oven for up to 30 minutes before serving.

Nutrition

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