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!
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.
Notes
To serve as an appetizer:Arrange the potato stacks onto a serving platter. Place a toothpick through the center of each stack. Top each stack with ½ - 1 teaspoon sour cream or creme fraiche and a sprinkle of fresh chives. A small piece of smoked salmon or a bit of shaved truffles is also delicious!