why make this recipe
Crispy Potato Stacks with Garlic Herb Butter are a delicious and fun side dish or snack. They are easy to make and bring a crunchy texture to your table. The combination of crispy potatoes, rich garlic butter, and fragrant herbs makes these stacks irresistible. They are perfect for sharing or serving at gatherings, and even the pickiest eaters will love this tasty treat.
how to make Crispy Potato Stacks with Garlic Herb Butter
Ingredients :
- ½ C (114g) unsalted butter
- 3 cloves garlic, minced
- 3 tbsp chopped fresh parsley
- 2 tsp finely chopped fresh thyme leaves
- 1 tsp kosher salt (use 2 tsp if using Diamond Crystal brand)
- Black pepper to taste
- 3 lb (1360g) yellow or Yukon Gold potatoes, sliced 1/16” thick
- 12-18 small sprigs of fresh thyme
- ½ C (50g) grated parmesan cheese
- Neutral oil for brushing muffin tin
- Flaky salt such as Maldon salt
Directions :
- Preheat the oven to 375°F (190°C). Lightly brush the cups of a 12-cup muffin tin with oil.
- Melt the butter and stir in the garlic, parsley, chopped thyme, salt, and black pepper. Set aside to cool.
- Slice the potatoes very thinly with the skin on. Toss the sliced potatoes with the cooled garlic herb butter.
- Place a small sprig of thyme in each oiled muffin cup, add slices of potatoes, staggering them, and sprinkle some grated parmesan. Divide the potato mixture evenly.
- Cover with foil and bake for 25 minutes until tender.
- Increase oven heat to 425°F (220°C), remove foil, and bake uncovered for 13-15 minutes more until edges are browned and crispy.
- Use a wooden skewer to dislodge them from the muffin tin and serve upside down with the thyme sprig facing up, sprinkled with flaky salt.
how to serve Crispy Potato Stacks with Garlic Herb Butter
Serve these crispy potato stacks hot right out of the oven. They make a great side dish for any meal, especially with roasted meats and salads. You can also serve them as a fun appetizer at parties. Pair them with a dipping sauce or enjoy them just as they are!
how to store Crispy Potato Stacks with Garlic Herb Butter
To store leftover crispy potato stacks, let them cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3 days. Reheat them in the oven for a few minutes to regain their crispiness.
tips to make Crispy Potato Stacks with Garlic Herb Butter
- Use a mandoline slicer for even, thin potato slices.
- Make sure to cool the garlic herb butter before tossing it with the potatoes to prevent the potatoes from cooking prematurely.
- For extra flavor, add your favorite herbs or spices into the butter mixture.
variation (if any)
You can customize the flavor of the potato stacks by adding different types of cheese, like cheddar or mozzarella, or using different herbs like rosemary or oregano. Try adding a sprinkle of paprika for a bit of heat.
FAQs
Q: Can I use other types of potatoes for this recipe?
A: Yes, you can use other types of potatoes, but yellow or Yukon Gold potatoes are preferred for their creaminess and flavor.
Q: How do I know when the potato stacks are done?
A: They are done when the edges are browned and crispy. You can test one to make sure it’s tender inside.
Q: Can I make these ahead of time?
A: Yes, you can prepare the potato stacks and store them in the refrigerator before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
Crispy Potato Stacks with Garlic Herb Butter
Ingredients
Garlic Herb Butter
- ½ C unsalted butter
- 3 cloves garlic, minced
- 3 tbsp chopped fresh parsley
- 2 tsp finely chopped fresh thyme leaves
- 1 tsp kosher salt Use 2 tsp if using Diamond Crystal brand
- Black pepper to taste
Potato Stacks
- 3 lb yellow or Yukon Gold potatoes, sliced 1/16” thick
- 12-18 small sprigs fresh thyme
- ½ C grated parmesan cheese
- Neutral oil for brushing muffin tin
- Flaky salt such as Maldon salt
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly brush the cups of a 12-cup muffin tin with oil.
- Melt the butter and stir in the garlic, parsley, chopped thyme, salt, and black pepper. Set aside to cool.
- Slice the potatoes very thinly with the skin on. Toss the sliced potatoes with the cooled garlic herb butter.
Baking
- Place a small sprig of thyme in each oiled muffin cup, add slices of potatoes, staggering them, and sprinkle some grated parmesan. Divide the potato mixture evenly.
- Cover with foil and bake for 25 minutes until tender.
- Increase oven heat to 425°F (220°C), remove foil, and bake uncovered for 13-15 minutes more until edges are browned and crispy.
- Use a wooden skewer to dislodge them from the muffin tin and serve upside down with the thyme sprig facing up, sprinkled with flaky salt.
