These potato stacks are thinly sliced Yukon Gold potatoes coated in fresh herbs and butter and baked until they are nice and crispy. These are a wonderful side dish to any meal and they take minimal effort to make.
One of my favorite things about potatoes is how versatile they are. These easy to make potato stacks taste amazing, look great, and are so easy to make. They go well with so many wonderful dishes that they are bound to be a staple in your house. Since you can make them in a muffin tin they are great for meal prep and packing your lunch. Plus they look really cool when you serve them. This side is sure to impress.
In this recipe
This recipe uses very simple ingredients that is sure to let each of them shine, and with that the prep time is really quite short.
Yukon potatoes: these are some of my favorite potatoes for this recipe. They tend to be on the smaller size which makes them perfect for this recipe. Plus the skin is very thin so it makes cooking these very easy.
Fresh herbs: while I use rosemary, thyme, and chives feel free to use any combination of herbs that you would like just keep the measurement around 6 tablespoons.
Leave the skin on
This is one of the times that you want to make sure that you leave the skin of the potatoes on. There are a couple of reasons for this. The first is that it will help the potatoes keep their shape while cooking. Another is that it is what will make the whole stack crispy. Lastly it really helps when trying to remove the stacks from the muffin tin as the skin will keep the very thin slices from breaking apart. As an added bonus it saves on your prep time. Just make sure you wash them well before slicing.
Don't worry they will shrink
One of the things you will notice is that the stacks of potatoes will sit quite a few slices over the tops of the cups of the tin. This is ok as the potatoes cook they will shrink down into the cups as you can see from my photos above. Another thing you can do the help facilitate this is to put the larger slices of potato on the top of the stacks. This will allow you to put more slices inside the cups as they won’t bend as much making your stacks more uniform in size and cook evenly.
Making the herb potato stacks
One of the things that I like to do is use my hands to make sure all of the slices are covered evenly. The next thing you want to do is make sure that each cup is filled to roughly the same height. This will ensure that they cook all at the same time and evenly. The best way to tell once the potatoes are done is to take a toothpick and insert it into the center of the stack. If it passes through easily then you are good to go. Another indication is that the top slice will look like a potato chip.
Looking for other potato recipes?
Crispy Herb Potato Stacks
- Mixing Bowl
- Muffin tin
- 2½ pounds Yukon gold potatoes thinly sliced 1/8" if possible
- ⅓ cup butter unsalted, melted
- 3 tablespoons olive oil
- 2 tablespoons rosemary fresh, chopped
- 2 tablespoons thyme chopped, fresh
- 2 tablespoons chives fresh, chopped
- 1 tablespoon garlic powder
- 1 tablespoon lemon zest
- ½ tablespoon salt
- 1 teaspoon ground black pepper
- Preheat the oven 375°F, 190C or gas mark 5. Lightly grease a 12 cup muffin tin.
- Using a mandoline or very sharp knife slice the potatoes into 1/8 inch thin slices.
- In a large bowl, combine the butter, olive oil, lemon zest, salt, pepper, garlic powder, and herbs. Then add the potatoes and toss well to coat each slice as evenly as possible. Place a stack of potato slices into each of the tins. Put the largest slices near the top as they will shrink down while cooking.
- Place the potatoes in the oven and bake uncovered for 40-50 minutes or until a toothpick passes easily through all of the layers. The top layer might start to curl and look like a potato chip.
- Top with maldon salt, or other finishing salt and additional chopped fresh herbs.