If you’re obsessed with oven baked crispy potatoes, then you better sit down while I tell you about my Crispy Herb Potato Stacks. Thinly sliced potatoes get baked into their own wee little potato cairns and dressed with a dusting of zippy fresh herbs. They’re extremely elegant, but easy enough to add to the regular rotation!
If you’ve ever wondered whether you’re a glass half-full or glass half-empty person, the internet is the perfect place to go to figure that out. More pointedly, viral recipes are the perfect way to figure that out.
If you haven’t seen the “million-layer” potato stacks around yet, well, you may be on the wrong side of Tiktok, but Google is your friend… Those flaky, greasy, crispy sliced roasted potatoes look heavenly, probably taste divine, and almost assuredly will both annoy and disappoint the crap out of me, so I definitely glass half-emptied them.
It’s not to say I don’t have faith in my ability to tackle those deep fried crispy potatoes, but I firmly believe deep frying is best left to professionals. I do not have the patience for mixed results and a home that smells like a roadside diner.
Second, my simple, satisfying crispy potato stacks can be achieved with far less muss and fuss. Do they have a million layers? No. Do they have a thousand? No. Are muffin tin potatoes crispy, buttery, decadent and far-less stress inducing? Yup.
Wafer thin sliced potatoes are lovely, but you can cut your time in half (literally and figuratively) working with an ⅛” slice. This is probably even thinner than what you’ve had in au gratin potatoes before. (Though, note to self, trying potato gratin stacks in a muffin tin sounds like a worthwhile future endeavor.)
For a more concise post with just the step-by-step instructions, click to view the web story for this recipe!
How to Make Crispy Potato Stacks in Muffin Tins
Whether you’re looking for a stunning side or an appealing appetizer, Crispy Herb Potato Stacks are just the perfect portion! Tender sliced roasted potatoes become buttery, flaky stacks in the oven. Garnish with fresh herbs or sour cream for added pep!
- Slice the potatoes to ⅛″ using a chef’s knife or a mandoline slicer.
- Whisk melted butter, olive oil, seasonings and fresh herbs in a large bowl.
- Add the potatoes to the bowl, then toss until evenly coat. The best tool for doing so are your (clean) hands.
- Stack 10-12 potato slices in each compartment of lightly misted muffin tin. Add additional slices as needed to use up all the potatoes.
- Bake 50 minutes in a 375°F oven, until the potatoes are golden brown and edges are crispy.
- Rest the stacks for 5 minutes, then use a small spoon to pop them out of the tins (they should remove very easily). Sprinkle with a bit of sea salt and more fresh herbs if you like. Serve immediately. For appetizer serving suggestions, see notes.
- Choose potatoes that are roughly the same diameter as a muffin tin, or just a bit smaller.
- All potatoes work for this recipe – even sweet potatoes! Use your favorite.
- When tossing in the butter and herb mixture, the potatoes will stick to each other, so be sure you separate and toss some more, until every slice is coated.
- Plenty of fresh herbs and sea salt are the keys to flavor!
- Keep the skin on! It gets super crispy (and flavorful!).
- At 50 minutes, test for doneness by inserting the tip of a paring knife in the center of a potato stack – you should meet no resistance and the knife tip should come out clean.
Make it an Appetizer
While these potato stacks are elegant enough to serve as a side dish for a gourmet meal, we love them as appetizers for parties!!
Dollop with sour cream or creme fraiche, and top with a small piece of smoked salmon. Spear through the center with a toothpick for easy snacking.
How to Cut Thinly Sliced Potatoes
To keep your potato stacks crispy on the edges and buttery soft in the middle, they must be sliced to ⅛″ thickness.
For consistent, uniform results fast, I always go for the mandoline. However, if you have a sharp knife, a sharp eye, and a steady hand, absolutely feel free to use a chef’s knife to thinly slice potatoes.
Whatever tool you use, be careful and precise.
Leftover Potato Stacks
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat in a 375°F oven for about 10 minutes.
Or, use them to make something new! We layered these into a frittata with cheddar and spinach.
More Potato Side Dishes
- Extra Crispy Rosemary Potatoes
- Air Fryer Potato Wedges
- Maple Cinnamon Roasted Sweet Potatoes
- Roasted Garlic Mashed Potatoes
- Healthy Olive Oil Mashed Potatoes
Did you make these cuter potato stacks? I’d love to know how they turned out! Leave a comment and a rating below.
Crispy Herb Potato StacksPrint Recipe Rate this Recipe Pin Recipe
- 2 lb potatoes, about 4 medium 2-2.5" diameter potatoes
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp minced fresh herbs, rosemary, thyme, parsley, and/or chives
- 1 tsp kosher salt
- ½ tsp garlic powder
- sea salt, for garnish
- ground pepper, for garnish
- Heat the oven to 375°F. Liberally mist a muffin tin with olive oil cooking spray.
- Thinly slice the potatoes into ⅛" thick slices using a mandoline or sharp chef's knife.
- Place the butter into a large mixing bowl. Transfer to the microwave and heat for 30 seconds, or until melted. Add the olive oil, herbs, salt, and garlic powder. Whisk all ingredients until well combined.
- Add the potatoes to the butter and herb mixture. Using your (clean) hands, toss the potatoes in the mixture until every slice is thinly coated. The potatoes will stick to each other, so be sure you toss until every slice is coated.
- Make a stack of 10-12 potato slices and place into the prepared muffin tin. Repeat until you've filled each muffin tin, adding additional slices to the stacks as needed to use up all the potatoes.
- Transfer the muffin tin to the oven. Bake 50 minutes, until the potatoes are golden brown and the edges are crispy. Test for doneness by inserting the tip of a paring knife in the center of a potato stack – you should meet no resistance and the knife tip should come out clean.
- Sprinkle the potatoes with ground pepper and sea salt to taste. Rest the potatoes in the muffin tin for 5 minutes, then use a small spoon to pop out the stacks. Serve immediately. For appetizer serving suggestions, see notes.