These crispy potato stacks are a fun twist on your traditional potato dish this holiday season. They are flavored with herbs and parmesan cheese and have crispy edges and a creamy center.
Every year I try to make something new for my Thanksgiving day menu. In previous years, I’ve made mashed potato cones, marshmallow stuffed hasselback sweet potatoes, and apple rose tarts, just to name a few. This year, I plan on serving these crispy potato stacks.
I love the unique appearance of these potatoes. They look quite fancy but they are really easy to make.
Texture of Potato Stacks
The edges of the potatoes get nice and crispy when baking in the oven. The top and bottom layer of potatoes do as well. The center of the potatoes are soft and creamy. If you take a bite of the whole stack, you’ll get both the crispy and creamy all in one bite.
Ingredients for Potato Stacks
These flavorful potato stacks only need a few ingredients:
- gold potatoes
- olive oil
- garlic powder
- parmesan cheese
How to Make Potato Stacks
- The potatoes first must be thinly sliced, about 1/16 inch thick.
- They are then tossed in olive oil, garlic powder, thyme and parmesan cheese.
- Once evenly coated, the potatoes are stacked inside a muffin pan. Each stack should reach the top of the muffin mold.
- The potato stacks are baked for around 55 minutes or until crispy on top and around the edges. I like to add a little parmesan cheese on top for the last 5 minutes of baking. I then garnish the potatoes with fresh thyme. You can also add a sprinkling of sea salt and ground black pepper.
- I recommend using a mandoline slicer to slice the potatoes. The potatoes need to be sliced very thinly and a mandoline slicer will help do that quickly and evenly.
- The potatoes need to be baked in a muffin pan. The potatoes will slide while they bake, so the muffin molds hold the potato stacks in place.
Tips for Making Potato Stacks
- I recommend using gold potatoes because they are smaller in size. The potato slices need to fit inside a muffin cavity and I found that gold potatoes were just the right size. You can also try with russet potatoes but you would need to choose small ones.
- When the potatoes are finished cooking, the stacks will initially be a little unstable. If you have any that slid sideways, this is the best time to straighten your stacks.
- Let the stacks cool for about 5-10 minutes in the muffin pan. This will let them stick together better and you should then be able to easily remove the entire stack.
More Side Dish Recipes
Crispy Parmesan Potato Stacks
- 1 ¼ lb gold potatoes (approx 6-7 potatoes) thinly sliced to 1/16 inch thickness
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 tbsp grated parmesan cheese
- Preheat oven to 375°F. Grease the interior of a 12-cup muffin pan with cooking oil spray.
- Add all ingredients to a large bowl. Stir potatoes until they are evenly covered in oil, herbs, and cheese. You will need to separate the slices so that they all get coated.
- Stack potato slices into each muffin mold until they reach the top. You should have enough to fill all 12 molds. I start with the wider slices at the bottom and then smaller slices on top.
- Bake for about 50-60 minutes or until the tops and edges are crispy. If desired, sprinkle a little more parmesan cheese on top before the last 5 minutes of baking.
- Once finished cooking, remove muffin pan from oven. If any of your stacks have slid off-center, slide them back to the middle while the potatoes are hot and still in the muffin pan. Let the stacks cool for about 5-10 minutes in the muffin pan. This will let the potatoes crisp up further and will also stabilize the stacks so that you can easily remove them in one piece from the pan.
- If desired, garnish with fresh thyme and a sprinkling of sea salt and black pepper. Serve while potatoes are warm and still crispy.
- I recommend using a mandoline slicer* to quickly and evenly slice the potatoes.
- I used gold potatoes because they are smaller and the slices fit within the muffin pan molds.
- Make sure to bake the potatoes in a muffin pan, which prevents the stacks from sliding and falling over when they bake.
- Let the potatoes cool in the muffin pan which will stabilize the stacks so that they will not fall apart.
- I don't recommend prepping this dish ahead of time. Sliced potatoes will start to turn gray if not cooked right away.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.