Introduction

Crispy Potato Stacks with Garlic Herb Butter are a delightful side dish that combines crisp golden layers of tender potatoes with aromatic herbs and garlic. Perfect for elevating any meal, these stacks offer a satisfying crunch and rich flavor that’s sure to impress your family and friends.

There are four small stacks of thinly sliced roasted potatoes arranged closely on a white plate. Each stack has about eight to ten yellowish golden potato layers with crispy browned edges and sprinkled with green herbs in between. On top of every stack is a small piece of melted butter or cheese, lightly browned, and each is garnished with a short green rosemary sprig. The potato layers show a crunchy and slightly oily texture, and the plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large Yukon Gold or Russet potatoes (about 1.5 lbs / 700g)
½ cup (1 stick / 113g) unsalted butter
4 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
1 tsp fresh chives, chopped
2 tbsp olive oil
1 tsp kosher salt (plus more to taste)
½ tsp freshly ground black pepper
¼ cup (25g) grated Parmesan cheese (optional)
1 large egg, lightly beaten (optional, for binding)
Panko breadcrumbs (optional, for topping)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly grease a 6-cup muffin tin or line it with parchment paper or silicone molds for easy removal.
Step 2: Peel the potatoes and slice them into 1/8-inch thick rounds using a mandoline slicer or a sharp knife. Rinse the slices in cold water to remove excess starch, then dry them thoroughly with paper towels to ensure crispiness.
Step 3: In a small saucepan, melt the butter over low heat. Add the minced garlic and cook gently for 2–3 minutes until fragrant but not browned. Remove from heat and stir in the fresh parsley, thyme, rosemary, chives, salt, and black pepper.
Step 4: Lightly brush each potato slice with the garlic herb butter mixture. Begin stacking the slices vertically in each muffin cup, overlapping slightly like flower petals, and press gently to create a compact tower with 6–8 slices depending on size.
Step 5: Once all stacks are assembled, brush the tops with the remaining garlic herb butter mixture. Sprinkle grated Parmesan cheese and a bit of black pepper on top. For extra binding, drizzle some beaten egg between layers or on top if using.
Step 6: Bake the stacks for 40–50 minutes, rotating the pan halfway through to ensure even browning. They’re ready when golden brown, crispy on the edges, and tender inside.
Step 7: Let the stacks cool in the pan for 5 minutes. Carefully run a knife around each stack to loosen and gently transfer them to a serving plate.
Step 8: Garnish with fresh herbs and a drizzle of warm garlic butter. Serve immediately while hot and crispy, with optional sour cream or aioli on the side.

Tips & Variations

Use a mandoline slicer for uniform potato slices to ensure even cooking and crispiness.
Dry potato slices thoroughly after rinsing to prevent sogginess and promote browning.
For a spicy twist, add smoked paprika and minced chipotle to the garlic butter.
Substitute butter with vegan butter or olive oil for a dairy-free version; use nutritional yeast for cheesy flavor.
Add shredded cheese like Gruyère or sharp cheddar between layers for gooey, cheesy stacks.
Try sweet potatoes with cinnamon and thyme for a sweet-savory alternative.
Use a mini muffin tin to make bite-sized stacks perfect for appetizers.
For extra crispiness, broil the stacks for 1-2 minutes at the end, watching carefully to avoid burning.
If you want gluten-free stacks, omit breadcrumbs or use gluten-free panko.

Storage

Store leftover potato stacks in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 375°F (190°C) oven for 10–15 minutes to restore crispness. Avoid microwaving as it may make them soggy. You can also freeze leftover stacks by placing them on a tray until frozen, then transferring to a freezer-safe bag. Reheat in the oven for best texture.

How to Serve

Four small stacks of thinly sliced potato layers, each about six to eight layers high, are arranged closely on a white plate. The potato edges are golden brown and crispy with a slightly crunchy texture, while the inside layers are soft and creamy with green herb flecks throughout. Each stack is topped with melted, slightly browned cheese and a small sprig of fresh green rosemary. The plate sits on a white marbled surface with a soft light glowing warmly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the stacks up to one day in advance and keep them covered in the refrigerator. Bring them to room temperature before baking. Alternatively, bake fully, cool, and store in the fridge; reheat in the oven to regain crispiness.

Why are my stacks soggy?

Soggy stacks usually result from wet potato slices, insufficient drying, underbaking, or low oven temperature. Always dry slices thoroughly and bake at a high temperature (400°F) until golden and crisp.

Can I air fry these potato stacks?

Absolutely! Air fry at 390°F (200°C) for 20–25 minutes, spraying with oil and turning halfway through. Use heat-safe molds or foil rings to maintain shape.

What can I use instead of butter?

Olive oil, ghee, or vegan butter are excellent substitutes. Olive oil offers a lighter flavor, while ghee adds a nutty richness and a higher smoke point.

Are these stacks gluten-free?

They are naturally gluten-free if you omit the breadcrumbs or substitute with gluten-free panko. Always check your ingredients, especially cheese and butter, to ensure no gluten contamination.