Name: Potato Stacks with Garlic Herb Butter Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 medium-sized russet potatoes; 1/4 cup unsalted butter, melted; 3 cloves garlic, minced; 2 teaspoons fresh thyme leaves, chopped; 2 teaspoons fresh rosemary, chopped; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 cup grated Parmesan cheese (optional); Fresh parsley for garnish

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Introduction

These Potato Stacks with Garlic Herb Butter are a simple yet impressive side dish. Thinly sliced potatoes are layered and baked with fragrant herbs and melted butter, creating crispy, tender stacks perfect for any meal.

The image shows several small stacks of thinly sliced golden roasted potatoes, each stack made of about eight to ten layers. Each potato slice is crisp and browned on the edges, creating a ring-like layered tower with a soft yellow inside. The tops of the stacks are sprinkled with coarse salt and fresh green thyme leaves, adding color contrast. The stacks are arranged on a white plate, placed on a white marbled surface, with a few scattered sprigs of thyme around them. The lighting highlights the crispy texture and rich colors of the potatoes, making them look warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium-sized russet potatoes
1/4 cup unsalted butter, melted
3 cloves garlic, minced
2 teaspoons fresh thyme leaves, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese (optional)
Fresh parsley for garnish

Instructions

Step 1: Preheat the oven to 425°F (220°C).
Step 2: Wash and peel the potatoes, then slice them thinly (about 1/8 inch thick) using a mandoline or sharp knife.
Step 3: In a mixing bowl, combine melted butter, minced garlic, thyme, rosemary, salt, and black pepper.
Step 4: Lightly grease a muffin tin with butter. Stack the potato slices into each cup, overlapping them slightly.
Step 5: Drizzle the garlic herb butter evenly over each stack and sprinkle with Parmesan cheese if using.
Step 6: Bake for 25-30 minutes until the stacks are golden brown and tender when pierced with a fork.
Step 7: Let cool briefly before carefully removing the stacks from the tin. Garnish with fresh parsley and serve warm.

Tips & Variations

Using a mandoline ensures even, thin slices that cook uniformly.
Try substituting rosemary and thyme with sage or oregano for a different flavor profile.
For a richer dish, add a sprinkle of shredded cheese between the layers.

Storage

Store leftover potato stacks in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to maintain their crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows several stacks of thinly sliced potatoes arranged in small, round towers on a white plate with a white marbled texture background. Each stack is composed of many golden-yellow and light brown layers, with crispy browned edges and soft, smooth surfaces in between. The tops of the potato stacks have a light crust sprinkled with small green herb leaves, adding a touch of fresh color. The plate is plain white, enhancing the warm tones of the potato stacks and the fresh green herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Yukon gold or red potatoes work well too, though russets provide a fluffier texture and crisp edges.

How can I make these potato stacks ahead of time?

You can prepare the stacks in the muffin tin, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.