This post may contain affiliate links. Please read my privacy policy.
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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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.
It worked!! I didn’t think my stacks would turn out like the pics here, but they DID!! Those crispy edges and that aromatic blend of spices made the BEST potato treat I have ever made. This is a “keeper”.
Thank you for your kind comment, Bonnie. I am so happy to hear that the recipe worked well for you. Happy cooking!
I have tried this with several potato types and it always works. A note for those who have said the stacks fall over or collapse… Hold them together with a wooden skewer (as in a barbecue, but vertical). I tried this with baby potatoes and they were perfect. Thank you for the continued inspiration Bee!
Hi Ken, thank you for your support. Glad to know that the recipe works well for you.
Can you use a different type of potato such as russett, as it’s all I have on hand right now.
Yes you can try!
Has anyone tried with a different type of potato?
such a nice easy way to be creative with potatoes. My parents absolutely loved them, can’t wait to make them again! Thanks so much :))
Nice!
I’ve just made these as directed, they taste delicious but for some reason the stacks didn’t stay together. Do you have any suggestions that I could try so that the stacks stay together? They look so lovely on your site.
Make sure they are patted dry before stacking!
If you pat them dry before stacking won’t you be removing all that good stuff you just poured over them??
No it’s fine. Try the recipe.
I enjoy Pinterest very much, but it is such a mess. It takes forever to get to the recipe, if I see a recipe I like, I want the recipe right away. If I save it, I do not know how to retrieve it when I want to make it. I may not be the best computerized person, but get organized. Get it together please.
Regards Patricia.
For recipe, you just click on Jump to Recipe button. My website is very organized.
I think she was referring to Pinterest and trying to retrieve a recipe. I also have had difficulty in the past. I think Pinterest has improved the ability to find a recipe.
Weird, I didn’t have any problem getting here with one single click. The problem is you and you horribly rude demands, not this lovely website. You owe an apology to Rasa for such appalling behavior.
Very rude comment. Nothing wrong with this site and getting to the recipe quickly. It is not the fault of the website nor Rasa that you seem to be computer illiterate. Be human, not an a**.
Thanks Alyze.
Most of us didn’t have a problem! Maybe you’re doing something wrong?!
Could they be made earlier, removed from the muffin tin, and be reheated for serving?
Yes you can.
How would I reaheat these please
Can I do this with can potatos
I don’t think so.
I love these potatoes! So yummy.
I would like to make them a day ahead for my Christmas party dinner. What temperature and for how long in the oven to reheat?
That is a very good question. Do you or someone else have an answer. I would like to assemble these before church but eat them after church. Will that work?
I can’t do dairy. Would Earth Balance be a good substitute or do you have any ideas?
I am not sure of that brand.