Garlic Potato Stacks Recipe – Crispy Layered Side Dish with Garlic Butter & Parmesan
These Garlic Potato Stacks are a stunning side dish that’s as delicious as it is beautiful. Thin slices of potato are layered with garlic butter, Parmesan, and herbs, then baked until crispy on the outside and tender in the center. Perfect for dinner parties, holiday spreads, or elevating a weeknight meal, these stacks offer bold flavor in a bite-sized, elegant presentation. Serve with steak, chicken, or roasted veggies for a restaurant-worthy plate.
Equipment
- Mandoline or sharp knife
- Muffin tin
- Mixing bowl
- Pastry brush (optional)
- Oven
Ingredients
- 4 medium Yukon Gold or Russet potatoes
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 3 garlic cloves, minced or grated
- 1 tbsp fresh thyme or rosemary, chopped
- ½ tsp salt
- ¼ tsp black pepper
Optional:
- ¼ cup grated Parmesan cheese
- ½ tsp smoked paprika
- ½ cup shredded cheddar or Gruyère
- ¼ cup cooked bacon bits or caramelized onions
- Sweet potatoes or purple potatoes for variation
Instructions
- Preheat Oven: Set oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly.
- Slice Potatoes: Use a mandoline or sharp knife to slice potatoes into thin, even rounds (about 1/16-inch thick).
- Make Garlic Butter: In a bowl, mix melted butter, olive oil, garlic, herbs, salt, pepper, and optional paprika.
- Toss Potatoes: Add potato slices and toss until evenly coated.
- Stack in Muffin Tin: Layer 8–10 slices per well, slightly overlapping. Add cheese, bacon, or onions between layers if desired.
- Bake: Bake for 45–55 minutes until edges are crisp and centers are tender.
- Optional Cheese Finish: Sprinkle Parmesan or shredded cheese in the last 10 minutes.
- Serve: Let cool slightly before removing. Garnish with herbs or sour cream.
Notes
- Use a mandoline for uniform slices—thicker cuts won’t crisp properly.
- Grease muffin tin well to prevent sticking.
- Don’t overcrowd—leave space between stacks for even heat circulation.
- Make it healthier: Use olive oil instead of butter, skip cheese, and add spinach or kale.
- Storage: Refrigerate up to 3 days. Reheat in oven or air fryer to restore crispness.
- Make-ahead: Prep ingredients and layer stacks in tin, refrigerate uncooked up to 24 hours.