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The most delicious Crispy Potato Stacks you'll ever make! These potatoes are buttery with the crispiest tops and bottoms while the center are soft and tender. This is the perfect side dish for everyday meal, holidays or special occasions, just like Crispy Leaf Potatoes.
What Is A Potato Stack
Potato stacks are roasted potatoes stacked up vertically, usually in a muffin tin. The potatoes are sliced thinly, arranged and stacked one over another to form a stack.
This Crispy Potato Stacks recipe is absolutely delicious, rivaling the crispy leaf potatoes recipe, except that they come in individual stacks, crispy tops and bottoms, and is probably my new favorite side dish now.
After baking and roasting in the oven, every layer of the potato stack has golden brown and crispy edges and bottoms. They are basically the best homemade potato chips baked in a muffin pan!
Ingredients
- Yukon Gold Potatoes
- Melted Butter
- Salt
- Parsley
- Olive Oil
- Black Pepper
- Rosemary
See the recipe card for full information on ingredients.
How To Make Crispy Potato Stacks
Potato stacks are very easy to make at home with very simple ingredients. The basic steps are:
Step 1: Preheat oven to 375°F (190°C). Prepare the potatoes. Leave the skin on. Slice the potatoes into 1/8-inch (0.3cm)-thick slices using a Mandoline slicer.
Step 2: Add the butter, olive oil, rosemary, parsley, salt and pepper to the potatoes. Stir to combine well.
Step 3: Spray some cooking spray to a standard muffin pan. You will need 10 tins. Arrange the potatoes into each tin, starting with the bigger sliced potatoes at the bottom and smaller ones towards the top. Fill the 10 cups.
Step 4: Baked the potato stacks for 45-50 minutes or until the edges and tops turn golden brown. Remove the potato stacks from the oven, remove them from the muffin tin and serve immediately.
Tips On How To Cook Potato Stacks
I am sure you ask “Do I need a mandolin slicer?” The answer is no. Here are my tips and techniques:
- Use Yukon gold potatoes with a diameter of about 2 1/2 inches in the center. This will make sure that the sliced potatoes fit well into a standard muffin pan.
- Do not peel the skin of the potatoes. After roasting, the skin becomes crispy.
- Slice the potatoes with a shark knife evenly. This will make sure that the potatoes cook evenly.
- You don’t need a mandolin slicer, unless you have a blade that slice to 1/16-inch in thickness.
What Herbs Do I Need
For herbed potato stacks, I used rosemary and Italian parsley, infusing every slice of the potato with earthy and herb aromas.
This recipe is a winner and yields the most delicious potatoes you’ll ever make in your kitchen. They have the crispiest tops and bottoms, buttery and very tasty. Try my recipe and you will love it.
Frequently Asked Questions
This recipe is only 325 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Crispy Potato Stacks Recipe
Ingredients
- 2 lbs. (900g) yukon gold potatoes
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped parsley
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- cooking spray
Instructions
- Preheat the oven to 375°F (190°C). Prepare the potatoes by leaving the skin on. Slice the potatoes into 1/8-inch (0.3 cm)-thick slices using a mandoline slicer.
- Add the butter, olive oil, rosemary, parsley, salt, and pepper to the potatoes. Stir to combine well.
- Spray a standard muffin pan with cooking spray. You will need 10 cups. Arrange the potatoes in each cup, starting with the larger slices at the bottom and layering the smaller ones toward the top. Fill all 10 cups.
- Bake the potato stacks for 45–50 minutes, or until the edges and tops turn golden brown. Remove the potato stacks from the oven, carefully take them out of the muffin tin, and serve immediately.
Video
Notes
- Use Yukon gold potatoes with a diameter of about 2 1/2 inches in the center. This will make sure that the sliced potatoes fit well into a standard muffin pan.
- Do not peel the skin of the potatoes. After roasting, the skin becomes crispy.
- Slice the potatoes with a shark knife evenly. This will make sure that the potatoes cook evenly.
- You don’t need a mandolin slicer, unless you have a blade that slice to 1/16-inch in thickness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What does “ Prepare the potatoes.“ in step one mean?
Hi Bee!!
Can I use duck fat in this recipe?
Thanks for all the great recipes!!!
Yes duck fat will be awesome for this recipe!
Can these be prepped and then baked ahead of time?
Yes you can. Just reheat before serving.
Hi! Im planning to bring this to a party. It will not be eaten immediately out of the oven. Will the taste and crispiness be compromised? Thanks
They will still taste good.
How do you remove these without ruining the stack?
You just pick them up with your fingers. Or just use a fork to loosen the bottom and pick them up. They stay well after baking. Make these, they are super crazy delish it’s unbelievably yummy!
Do you boil the potatoes ahead of time?
No. Please watch the video.
Oh yes they definitely look crispy and delicious! What a cute idea, great for parties too!
Love your recipes!! Haven’t made this one yet. I’m not a fan of rosemary. Can you suggest another herb or two instead?
hi Jean, you just skip it and just use parsley. :)
Omg. These potatoes look amazing. I am going to give it a try soon. Thank you so much for the recipe. I love ❤️
Thanks Rena!
I can’t wait to make these! My family will love them