Description
These crispy, golden Potato Stacks with Garlic Herb Butter are a visually stunning and delicious side dish made by layering thinly sliced potatoes, brushed with a flavorful garlic and herb butter, and baked to perfection in a muffin tin.
Ingredients
- 6 medium Yukon Gold potatoes (or any waxy potato), peeled
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: finely grated parmesan or gruyere cheese for topping
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or cooking spray.
- In a small bowl, combine melted butter, olive oil, minced garlic, thyme, rosemary, salt, and pepper.
- Using a mandoline or sharp knife, thinly slice the peeled potatoes (about 1/16-inch thick).
- Place the potato slices in a large bowl and pour the garlic herb butter over them. Toss well to ensure all slices are evenly coated.
- Stack the potato slices into each muffin cup, filling to the top. Press down lightly to compact them.
- Optionally, sprinkle grated cheese on top of each stack.
- Cover the tin with foil and bake for 30 minutes.
- Remove the foil and continue baking for another 15–20 minutes, until the tops are golden and crispy and a knife easily pierces through the stacks.
- Let cool for 5 minutes, then gently remove the stacks from the tin using a spoon or offset spatula. Serve warm.
Notes
- Yukon Gold potatoes are ideal for their buttery texture, but red potatoes also work well.
- Use a mandoline slicer for uniform slices to ensure even cooking.
- Cheese is optional but adds a rich, savory note to the stacks.
- These can be made ahead and reheated in the oven to re-crisp before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 120
- Sugar: 1g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
