Everyone will love this fun way to serve potatoes!
The first time I made these Crispy Muffin Tin Potato Stacks, I knew they would become my family’s favorite way to eat potatoes because they disappeared within minutes of my serving them! No kidding–I set the platter on the table and when I returned to the table with the main course and salad, the potato stacks were gone!
Live and learn…now I make a double batch every time I serve them.
What makes these potato stacks so addictive? No doubt, their crispy edges and buttery layers of potato. But part of their charm comes from their size–they’re just too cute to resist! And they go with everything–not only are they a great side dish, they’re also perfect as an appetizer or to take to a party or even as a late-night snack (better than potato chips, for sure!).
The combination of thyme, garlic powder, and nutty Parmesan cheese creates the perfect seasoning for these stacks. And not peeling the potatoes creates the crunchy edges (and saves time, too!). If you make them for dinner, try serving them with Baked Lemon Chicken or, for the meat and potatoes lovers in your family, with Red Wine Strip Steaks. One of my favorite ways to eat these potato stacks is alongside Mini Broccoli Quiche for brunch or lunch (eggs and potatoes–what’s not to love?).
USING A MANDOLINE
A mandoline is an amazing kitchen tool: it is quick, efficient, and will slice things evenly and really really really thin, which is what you want for Crispy Muffin Tin Potato Stacks. If you’ve never used one before, be very careful because the mandoline has extremely sharp blades. If you don’t have a mandoline, you can always use your favorite knife–you just want to make sure to slice the potatoes as thinly as possible and keep them all the same size and width.
Ingredients
- 2 lbs Russet potatoes
- 4 Tbsp unsalted butter melted
- 1 tsp fresh thyme leaves
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
How to Make Crispy Muffin Tin Potato Stacks
Step 1: Start by preheating your oven to a toasty 400°F. While it’s warming up, generously grease your muffin tin with cooking spray or butter.
Step 2: Grab your trusty mandoline slicer and carefully slice the unpeeled potatoes into whisper-thin rounds, about 1/16 inches thick. The mandoline is your best friend here for even slices. In a large mixing bowl, toss the potato slices with the melted butter, grated Parmesan cheese, fresh thyme leaves, garlic powder, salt, and pepper.
Step 3: Neatly stack the seasoned potato slices into the prepared muffin tin. Remember, they’ll shrink down as they bake, so don’t be shy—pile them a little higher than the rim. Bake for 40-45 minutes.
Step 4: Let the potato stacks cool in the pan for about 5 minutes—this makes them easier to remove.
Step 5: Remove the stacks, garnish with a sprinkle of fresh thyme.
FAQs & Tips
Crispy Muffin Tin Potato Stacks can be kept in an airtight container in the refrigerator up to 4 days. They also freeze well: just defrost them and reheat in a 350 degree oven for 10 minutes.
Once you’ve combined your thinly sliced potatoes with the butter and seasonings, you’re ready to stack them in your muffin tin. You’ll want to stack them a bit higher than the rim because they will shrink during the baking process.
Russets are great for potato stacks, but lots of other potatoes work well, too. You can use Yukon golds or red skins or even sweet potatoes. No matter what kind of potato you use, choose ones whose slice size will fit the muffin tin.
You can, but it will alter the flavor of these potato stacks since the garlic powder combines so well with the salt and pepper and Parmesan. But if you like the little bits of garlic in there, go for it!
Remember to grease your muffin tins. When the potato stacks have cooled for about 5 minutes, run a butter knife around the edges of each one and they will pop out perfectly!
Serving Suggestions
Elegant enough to serve at a fancy dinner party with Orange and Rosemary Pork Tenderloin and Grilled Asparagus and casual enough to pair with Texas Tommy Dogs and Cheeseburger Sliders, these potato stacks are really versatile. Something I love to do when I’m having people over for cards or game night is to serve an appetizer buffet with Boursin Stuffed Mushrooms or Cream Cheese Stuffed Peppers (sometimes both!), Healthy Turkey Meatballs, and the Crispy Muffin Tin Potato Stacks with Peppercorn Ranch Dressing on the side for dipping!
And while I love the combination of garlic and Parmesan, these potato stacks are also delicious made with different kinds of cheese (sharp cheddar or Pepperjack for a kick). They are also delectable with a bit of lemon zest and dried oregano added to the seasoning mix and when I do this, I serve them with Oven Baked Greek Chicken Thighs.
Crispy Muffin Tin Potato Stacks
Ingredients
- 2 lbs Russet potatoes
- 4 Tbsp unsalted butter melted
- 1 tsp fresh thyme leaves
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
- Start by preheating your oven to a toasty 400°F. While it’s warming up, generously grease your muffin tin with cooking spray or butter.
- Grab your trusty mandoline slicer and carefully slice the unpeeled potatoes into whisper-thin rounds, about 1/16 inches thick. The mandoline is your best friend here for even slices. In a large mixing bowl, toss the potato slices with the melted butter, grated Parmesan cheese, fresh thyme leaves, garlic powder, salt, and pepper.
- Neatly stack the seasoned potato slices into the prepared muffin tin. Remember, they’ll shrink down as they bake, so don’t be shy—pile them a little higher than the rim. Bake for 40-45 minutes. You’re looking for those edges to be crisped to perfection.
- Let the potato stacks cool in the pan for about 5 minutes—this makes them easier to remove.
- Remove the stacks, garnish with a sprinkle of fresh thyme.
Nutrition
