Potato Stacks with Garlic Herb Butter
Elevate your holiday feast with these mouthwatering potato stacks drizzled in savory garlic herb butter! Layered to perfection, each bite offers a delightful crunch from the crispy edges and a melt-in-your-mouth center that will have everyone reaching for seconds. Perfect as a festive side dish, these potatoes are sure to steal the show!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic
- parsley
- 3 pounds of potatoes (1.36 kg)
🥛Dairy & Eggs(2)
- melted butter
- grated parm
🧂Spices & Seasonings(2)
- salt and pepper
- thyme
Nutrition (per serving)
Calories
442
Protein
11g
Carbs
72g
Fat
13g
👨🍳 Instructions
- 1
Slice the potatoes using a mandolin.
- 2
Toss the slices in a mixture of melted butter, garlic, parsley, thyme, salt, and pepper.
- 3
Cool the mixture before adding to the potatoes.
- 4
Place a small sprig of thyme in each cup of a muffin tin.
- 5
Stack potato slices from smallest to largest, adding a little grated parmesan in between.
- 6
Wrap the muffin tin tightly in foil and bake in a 375°F oven for 25 minutes or until the potatoes are tender.
- 7
Increase the oven temperature to 425°F and bake uncovered for another 15 minutes or until crispy on the edges and creamy in the center.
💡 Pro Tips
- ✓Slice potatoes to exactly 1/8-inch thickness using the mandoline's guide because thinner slices (under 1/8-inch) won't support stacking weight and thicker slices (over 3/16-inch) won't cook through in 40 minutes total.technique1/8-inch thickness
- ✓Cool the butter-herb mixture to 65-70°F before tossing potatoes because hot butter (above 140°F) will gelatinize potato starches prematurely, causing slices to stick together and prevent even seasoning distribution.timing65-70°F
- ✓Parmesan between layers should be 1/8 teaspoon per layer because excess cheese (over 1/4 teaspoon) will brown and burn during the 425°F crisping phase, while too little won't create the umami barrier that prevents moisture migration between starch layers.ingredient1/8 teaspoon per layer
- ✓Use muffin tins with at least 2.5-inch depth because shallow muffin cups (under 2 inches) won't accommodate 8-10 stacked slices needed to create the creamy center-crispy edge contrast from differential cooking.equipment2.5-inch minimum depth
- ✓The 25-minute foil-wrapped phase at 375°F is critical—steam trapped under foil reaches 212°F and gelatinizes starches evenly; removing foil for the final 15 minutes at 425°F uses dry heat to evaporate surface moisture and crisp edges through the Maillard reaction.timing25 minutes at 375°F foiled; 15 minutes at 425°F uncovered
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Potato Stacks with Garlic Herb Butter
Elevate your holiday feast with these mouthwatering potato stacks drizzled in savory garlic herb butter! Layered to perfection, each bite offers a delightful crunch from the crispy edges and a melt-in-your-mouth center that will have everyone reaching for seconds. Perfect as a festive side dish, these potatoes are sure to steal the show!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic
- parsley
- 3 pounds of potatoes (1.36 kg)
🥛Dairy & Eggs(2)
- melted butter
- grated parm
🧂Spices & Seasonings(2)
- salt and pepper
- thyme
Nutrition (per serving)
Calories
442
Protein
11g
Carbs
72g
Fat
13g
👨🍳 Instructions
- 1
Slice the potatoes using a mandolin.
- 2
Toss the slices in a mixture of melted butter, garlic, parsley, thyme, salt, and pepper.
- 3
Cool the mixture before adding to the potatoes.
- 4
Place a small sprig of thyme in each cup of a muffin tin.
- 5
Stack potato slices from smallest to largest, adding a little grated parmesan in between.
- 6
Wrap the muffin tin tightly in foil and bake in a 375°F oven for 25 minutes or until the potatoes are tender.
- 7
Increase the oven temperature to 425°F and bake uncovered for another 15 minutes or until crispy on the edges and creamy in the center.
💡 Pro Tips
- ✓Slice potatoes to exactly 1/8-inch thickness using the mandoline's guide because thinner slices (under 1/8-inch) won't support stacking weight and thicker slices (over 3/16-inch) won't cook through in 40 minutes total.technique1/8-inch thickness
- ✓Cool the butter-herb mixture to 65-70°F before tossing potatoes because hot butter (above 140°F) will gelatinize potato starches prematurely, causing slices to stick together and prevent even seasoning distribution.timing65-70°F
- ✓Parmesan between layers should be 1/8 teaspoon per layer because excess cheese (over 1/4 teaspoon) will brown and burn during the 425°F crisping phase, while too little won't create the umami barrier that prevents moisture migration between starch layers.ingredient1/8 teaspoon per layer
- ✓Use muffin tins with at least 2.5-inch depth because shallow muffin cups (under 2 inches) won't accommodate 8-10 stacked slices needed to create the creamy center-crispy edge contrast from differential cooking.equipment2.5-inch minimum depth
- ✓The 25-minute foil-wrapped phase at 375°F is critical—steam trapped under foil reaches 212°F and gelatinizes starches evenly; removing foil for the final 15 minutes at 425°F uses dry heat to evaporate surface moisture and crisp edges through the Maillard reaction.timing25 minutes at 375°F foiled; 15 minutes at 425°F uncovered