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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.
Can I bake for 30 mins, put them in the fridge for a few hours then finish in the oven just before serving? I would bring to room temp before finishing in the oven.
I think so!
How did this work out. I am thinking of making them for Christmas and would love to make ahead of time
I have made these a few times much to my familyโs delight. I even layered with sweet potatoes, also fab!
These were delicious. I made them twice and each time, they weโre not crisp on the bottom. What am I doing to cause this?
Thanks,Sandy
Hi Sandra, try to use bottom heat in the oven.
You may be using too big of potato. Youโll get best results with a potato that is small enough to leave an posed diameter around the edge. In other words, donโt buy large baking potatoes.
I have made these many times and I love them, as well as all of your recipes. I plan on making it for XMad with you herb salmon which cooks at 400. Can I also cook the potatoes at 400?
Thanks!
Yes you can try.
Can you also make these wth red potatoes?
Sure you can!
Thank you Rasa, loved this recipe. Not only do they taste great but looked amazing. Easy to put together and they look so fancy! Iโve sent this recipe to my family.
Awesome Georgette. Thanks!
Could you make these ahead and freeze them? I have quite a few potatoes I need to use up. Thanks
No recommended.
would it be ok to use the disposable muffin tins you can buy in the store? or do you think they cook better in a heavier pan?
You can use disposable muffin tins.
These are really good. I used the large muffin pans because there’s no way the slices would’ve fit in the small ones. Otherwise, they were very tasty.
Made this recipe tonight and my husband and I both loved it! Using my mandolin to cut the potatoes (oh, I love using a mandolin) made the easy recipe steps even easier. The stacks looked so cute and they were just as described — crispy on the top and bottom, and so very billowy and creamy in the center. I’ll be making these little stacks again soon, Thanks for the great recipe!
Hi Connie, thanks for trying my recipe๏ผplease try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/