Potato Stacks with Garlic Herb Butter Recipe delivers crisp edges, creamy centers, and a big garlicky-herb payoff in every bite. If you want a side dish that looks fancy but stays weeknight-friendly, this one takes about 1 hour total and works for holidays too. I tested these on a Tuesday and my family hovered by the oven like it was a sports draft.
Why You Should Try This Potato Stacks with Garlic Herb Butter
This Potato Stacks with Garlic Herb Butter Recipe gives you showy, golden layers with minimal effort. Each slice basks in herby butter, so the edges crisp while the centers stay tender. You get the drama of a gratin with the crunch of fries.
The muffin tin keeps portions tidy and party-ready. You can scale the batch up for a crowd or down for two. The ingredients stay budget-friendly and the process stays simple.
Ingredients You’ll Need
- Yukon Gold potatoes, 2 pounds (about 6 medium; thin skins and creamy texture work best; Russets also work but run a touch drier)
- Unsalted butter, 8 tablespoons, melted (ghee works for extra toasty flavor)
- Olive oil, 2 tablespoons (helps prevent scorching and boosts crisp edges)
- Garlic, 3 to 4 cloves, finely minced (jarred minced garlic works on busy nights)
- Fresh thyme or rosemary, 2 tablespoons finely chopped (or 2 teaspoons dried Italian seasoning)
- Parmesan cheese, 1/2 cup finely grated (pre-grated works; grate fresh for better melt)
- Kosher salt, 1 to 1.5 teaspoons, to taste
- Black pepper, 1 teaspoon
- Smoked paprika, 1/2 teaspoon (optional but tasty)
- Lemon zest, 1 teaspoon (brightens the butter)
- Red pepper flakes, a pinch (optional heat)
- Fresh parsley or chives, chopped, for garnish
Equipment:
- 12-cup muffin tin (nonstick makes release easier)
- Mandoline or very sharp knife (aim for 1/8 inch slices)
- Mixing bowl and spoon
- Small saucepan or microwave-safe bowl for melting butter
- Pastry brush or spoon
- Foil, nonstick spray, and a small offset spatula or butter knife for unmolding
How to Make Potato Stacks with Garlic Herb Butter
- Prep: 15 minutes
- Cook: 45 minutes
- Total: 60 minutes
- Preheat the oven to 425°F. Spray or grease the muffin tin well. Set the rack in the center position.
- Melt the butter, then whisk in olive oil, garlic, thyme or rosemary, salt, pepper, smoked paprika, lemon zest, and red pepper flakes. Taste the butter and adjust salt if needed.
- Wash and dry the potatoes. Slice them 1/8 inch thick with a mandoline or a sharp knife. Keep the slices stacked and tidy so you can portion them easily.
- Toss the potato slices in the garlic herb butter until every slice glistens. Add the Parmesan and toss again so the cheese clings to the slices.
- Stack the slices into the muffin cups, filling each to the top. Angle slices slightly to form a ruffled top. Spoon any butter left in the bowl over the stacks.
- Cover the pan loosely with foil and bake 25 minutes. Remove the foil and bake 18 to 22 minutes more until the edges turn deep golden and the centers feel tender when you pierce them with a skewer.
- For extra color, switch to broil and toast the tops 1 to 2 minutes. Watch closely. You want bronzed edges, not charcoal.
- Let the stacks rest 5 minutes. Run a small knife around each cup to loosen, then lift the stacks out with a spoon or offset spatula. Shower with extra herbs and a pinch of flaky salt.
Tips & Tricks
- Use Yukon Golds for creamy centers and even slices; Russets give extra crisp edges but break more easily.
- Slice evenly at 1/8 inch so the stacks cook at the same rate.
- Skip rinsing after slicing so surface starch helps slices cling and crisp.
- Mix butter with a little oil so the dairy solids do not scorch.
- Season boldly; potatoes can handle salt, so taste the butter mixture first.
- Bake covered to steam, then uncover to crisp; broil briefly if you want deeper color.
- Grease the muffin tin well and run a knife around the edges before lifting.
- Want dairy-free stacks? Use vegan butter or all olive oil and skip the Parmesan or use a dairy-free hard cheese.
- Swap herbs freely: thyme, rosemary, parsley, chives, or a mix all work.
- Make mini stacks in a mini muffin tin for appetizers; check early since they cook faster.
Make-Ahead
- Assemble and chill: Toss slices with the butter mixture, stack in the muffin tin, cover, and refrigerate up to 12 hours. The fat coats the potatoes and slows browning.
- Par-bake: Bake covered for 25 minutes, cool, cover, and refrigerate up to 2 days. Finish uncovered 20 to 25 minutes at 400°F.
- Fridge: Store cooked stacks in an airtight container for 4 days.
- Freezer: Freeze on a sheet pan until firm, then pack in a freezer bag for up to 2 months.
- Reheat best method: Bake at 375°F on a sheet pan, covered 10 minutes, then uncovered 5 to 8 minutes to re-crisp. You can use an air fryer at 350°F for 5 to 8 minutes. The microwave softens the edges, so use it only for quick single portions.
Nutrition Information
Approximate per stack (12 stacks): 180 calories; 10 g fat; 20 g carbs; 3 g protein; 2 g fiber; 250 mg sodium. Values vary by potato size, cheese amount, and salt level.
Potato Stacks with Garlic Herb Butter
Thinly sliced potatoes stacked and baked with a rich garlic herb butter, creating crisp edges and a tender center. A flavorful and elegant side dish.
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin with cooking spray or butter.
- In a bowl, mix together melted butter, minced garlic, parsley, thyme, salt, and pepper.
- Toss sliced potatoes with the garlic herb butter mixture until evenly coated.
- Stack the potato slices in each muffin cup, filling each nearly to the top. Sprinkle Parmesan cheese between some layers if desired.
- Bake for 40–45 minutes, or until the stacks are golden brown and edges are crispy.
- Let cool for 5 minutes, then gently remove stacks with a spoon or knife. Serve warm.
Notes
Use a mandoline for evenly thin potato slices. Feel free to experiment with other herbs like rosemary. Parmesan adds extra flavor but can be omitted for dairy-free stacks.