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Garlic Herb Butter Potato Stacks

Close-up of baked potato stacks with garlic herb butter in a muffin tin, topped with fresh herbs.
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Elegant and crispy potato stacks baked in a muffin tin, perfect for holiday dinners or parties.

Ingredients

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  • 2 pounds Yukon Gold potatoes, peeled
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin well.
  2. Slice the potatoes very thinly, about 1/16-inch thick. A mandoline slicer is recommended for uniform thickness.
  3. In a medium bowl, whisk together the melted butter, minced garlic, parsley, chives, thyme, salt, and pepper.
  4. Add the potato slices to the bowl with the butter mixture. Toss gently to coat each slice evenly.
  5. If using, stir in the Parmesan cheese.
  6. Press a bundle of potato slices tightly into each muffin cup, layering them in a circular pattern to create a stack.
  7. Bake for 30-40 minutes, or until the potatoes are tender and the edges are golden brown and crispy.
  8. Let the potato stacks cool in the muffin tin for 5-10 minutes before carefully removing them.

Notes

  • For make-ahead, you can assemble the stacks and refrigerate them for up to 24 hours before baking. Add a few extra minutes to the baking time.
  • To hold warm, you can keep the baked stacks in a turned-off oven with the door slightly ajar for up to 30 minutes.
  • Ensure your potato slices are very thin for the best crispy texture.

Nutrition

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