Description
These Crispy Potato Stacks with Garlic Herb Butter are a deliciously elegant side dish featuring thinly sliced Yukon Gold potatoes layered with fresh herbs, garlic butter, and parmesan cheese. Baked to golden perfection in a muffin tin, they boast crispy edges and tender centers, enhanced by a sprinkle of flaky salt and fresh thyme for a burst of flavor. Perfect for special dinners or holiday meals.
Ingredients
Garlic Herb Butter
- ½ cup (114g) unsalted butter
- 3 cloves garlic, minced
- 3 tbsp chopped fresh parsley
- 2 tsp finely chopped fresh thyme leaves
- 1 tsp kosher salt (increase to 2 tsp if using Diamond Crystal brand)
- Black pepper to taste
Potato Stacks
- 3 lb (1360g) yellow or Yukon Gold potatoes, sliced 1/16” thick (with skin on)
- 12-18 small sprigs of fresh thyme
- ½ cup (50g) grated parmesan cheese
- Neutral oil for brushing muffin tin
To Finish
- Flaky salt such as Maldon salt
Instructions
- Preheat and Prepare Muffin Tin: Preheat oven to 375°F (190°C). Lightly brush the cups of a 12-cup muffin tin with neutral oil. If you have a 6-cup muffin tin, you can extend the recipe to make up to 18 stacks. Otherwise, plan for 12 slightly heaped stacks, remembering they will shrink as they cook.
- Make Garlic Herb Butter: Melt the unsalted butter and stir in minced garlic, chopped parsley, thyme leaves, kosher salt, and black pepper. Allow the mixture to cool to room temperature.
- Slice Potatoes: Using a mandoline or sharp knife, slice the potatoes skin on very thin, about 1/16 inch thick. Even slices ensure even cooking. Place the sliced potatoes in a large bowl and toss with the cooled garlic herb butter until well coated.
- Assemble the Potato Stacks: In each oiled muffin cup, place a small sprig of fresh thyme. Layer the potato slices starting with smaller pieces and ending with larger ones. About one-third and two-thirds up the stack, sprinkle grated parmesan cheese. Stagger slices slightly for better aesthetics. Divide evenly into the 12 muffin cups. It’s fine for the stacks to be slightly taller than the rim as they will compress while baking.
- Bake Covered: Cover the muffin tin tightly with foil. Bake in the preheated oven at 375°F (190°C) for 25 minutes or until the potatoes are tender (check by inserting a wooden skewer—it should slide through easily).
- Crisp the Potato Stacks: Remove the foil and increase oven temperature to 425°F (220°C). Return stacks to the oven uncovered and bake for an additional 13-15 minutes or until edges are browned and crispy and the tops turn golden. Watch carefully during this final crisping stage.
- Remove and Serve: Use a wooden skewer to gently dislodge each stack from the muffin tin by pushing the tip down one side and flipping slightly to grab with tongs. Serve upside down so the thyme sprig is on top. Sprinkle with flaky salt and enjoy immediately.
Notes
- Make Ahead Tips: Though fresh from the oven yields best results, this dish can be prepared ahead.
- Option 1: Bake the potatoes almost fully, then transfer upside down onto a wire rack over a baking sheet. Keep at room temperature. Before serving, warm at 350°F (175°C) for 10 minutes until hot in the center, then broil briefly to re-crisp edges (watch carefully). Alternatively, reheat well in an air fryer at 375°F for 5-7 minutes.
- Option 2: Pre-sliced potatoes can discolor if left exposed, but tossing them thoroughly in the garlic herb butter helps prevent oxidation. If prepping early, discard any liquid collected before assembling stacks.
