Stacked Potatoes Recipe

Name: Stacked Potatoes Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 85 min
Ingredients: 1/4 cup grated Parmesan cheese; 1/4 cup olive oil for; 4 tablespoons unsalted butter melted; 1 teaspoon dried rosemary crushed; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 pounds Idaho potatoes peeled and thinly sliced (about 1/8-1/4-inch thick)

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These potatoes don’t just show up — they are showstoppers! Try Stacked Potatoes for a fun twist on an old standby.

Another potato recipe? Yes, but. These Stacked Potatoes don’t just deliver crispy edges and pillowy insides: their presentation is a step above your average roast potatoes. The little stacks of potatoes look fancy and gourmet but are actually super easy! The slicing is a breeze if you have a Mandoline slicer. But the everyday item needed to make this recipe happen is your classic muffin tin. Everyone has one (or five!), and the results are impressive.

While thinly sliced potatoes cooked with herbs and butter are nothing new, the concept of roasting them in individual stacks using the humble muffin tin really took off in the 2010s. Celebrity chefs like Martha Stewart and food bloggers like Tieghan Gerard of Half Baked Harvest all weighed in with their version of this easy hack. While everyone has their own spin on the idea and flavor profiles, the basic concept is very simple.

You will love this recipe because of the taste and versatility. The taste is amazing, with the deliciously crisp edges and tops. That outer layer seals in the buttery, smooth classic potato texture in the middle of the slices and stack. You get the best of both worlds. With the beautiful presentation, these Stacked Potatoes work in a variety of settings. For brunch, they are a perfect side dish to egg dishes. For special holiday dinners, they accompany roasts and rich meat dishes so well. Or, for a regular Thursday night dinner, they are a flavorful, fun side to any number of entrees. The possibilities are really endless, which is just part of their charm.

What’s a Mandoline?

A Mandoline (or sometimes spelled Mandolin, but don’t confuse it with the musical instrument of the same name!) is a kitchen utensil. With a Mandoline, you can slice fruits and vegetables into even, thin slices with a degree of precision you might not be able to get if slicing by hand. For recipes where you need a lot of slices, it is a time-saving tool as well. While designs differ, most Mandolines consist of a flat surface where you guide the potato (in this case) toward ultra-sharp blades that do the slicing. While there is usually a safety guard for your fingers, it is still extremely important to be careful, not just when using the slicer but also when cleaning it. Those blades can do some major damage!

Ingredients

1/4 cup grated Parmesan cheese
1/4 cup olive oil for
4 tablespoons unsalted butter melted
1 teaspoon dried rosemary crushed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds Idaho potatoes peeled and thinly sliced (about 1/8-1/4-inch thick)

How to Make Stacked Potatoes

Step 1: Preheat your oven to a toasty 400 degrees Fahrenheit. While it’s warming up, grab a 12-cup muffin tin and give it a good spray with non-stick cooking spray.

Step 2: In a medium-sized bowl, whisk together the grated Parmesan cheese, olive oil, melted butter, crushed rosemary, thyme, oregano, garlic powder, salt, and black pepper.

Step 3: Take those thinly sliced potatoes and place them in a large bowl. Drizzle your aromatic Parmesan mixture over the top and gently toss to coat each slice evenly.

Step 4: Now for the fun part! Stack the herbed, oily potato slices into each muffin cup, pressing down lightly to compact them. Aim for a nice, neat stack that’s just above the rim of the cup.

Step 5: Cover the muffin tin with aluminum foil to keep the moisture in and bake for 25 minutes.

Step 6: After the first bake, remove the foil and let the potato stacks continue to bake for another 20-25 minutes. The tops should be golden brown.

Step 7: Let the Potato Stacks rest for about 10 minutes after baking to set.

Step 8: To serve, gently run a knife around the edges of each stack and lift them out using a spoon or fork. Sprinkle with freshly chopped chives. You can add a bit of sour cream on the side.

FAQs & Tips

How to Make Ahead and Store?

Stacked Potatoes can be made ahead of time; just refrigerate or freeze them until needed. If frozen, thaw in the refrigerator overnight. When ready to serve, preheat your oven to 350 degrees and set the cooked stacks on the counter to come to room temperature while your oven heats up. Once the oven is hot, pop those babies in the oven for about 10 minutes or until heated through. Alternatively, use your air fryer to reheat. Set it at 300 degrees and heat until warm. Microwave reheating is not really recommended because it will not get that crisp you want on these potatoes. After serving, leftovers can be stored in an airtight container: in the refrigerator for 3-4 days or frozen for up to a month.

What kind of potatoes work best for this recipe?

Russet potatoes, as they bake up nice and fluffy on the inside and are not too waxy, are best. However, Yukon Gold work really well too. If you can, try to choose potatoes that are not gigantic – you want them to easily fit into a standard muffin tin when sliced. Also, for extra crisp, you can leave the peel on, but keep in mind that the edges of your stacks will not be as neat and tidy looking as the ones pictured here.

Shred your own parm!

While it’s tempting to save time and buy the bag of pre-shredded parmesan cheese, consider shredding your own. The bagged cheese contains extra additives to ensure the shreds don’t stick together, and the melt is compromised. Timewise, it’s a matter of a couple of extra minutes (ok, ok, plus washing up your grater and cutting board, but still!). It’s worth it for the texture and melt factor.

How many layers do I put in each stack?

For you Type A cooks, I’m sorry, I don’t have an exact answer for you! But I can tell you that you should stack your potatoes to the top (or almost to the top) edge of the muffin cup. The potatoes will shrink during cooking. Another pro tip is to keep the smaller potato slices (from the ends of the potatoes) until the end and put those on the tops of your stacks. Placing the bigger ones on bottom helps the stacks maintain stability.

A couple of my stacks went sideways during baking! What do I do!

First, do not panic. Second, right after removing them from the oven (so before the resting time), use a butter knife to prop the wayward stack(s) up again. If you need to, you can use a toothpick to help, but usually all it needs is a nudge. Letting the stack rest once you’ve straightened it is usually all you need to do.

Serving Suggestions

Stacked Potatoes go with so many things! Their versatility is a huge part of their charm. Starting with breakfast or brunch, they glam up your table and go well with any number of egg dishes and breakfast sausage or bacon. For weeknights, they are a delicious alternative to mashed or roasted potatoes next to your meatloaf or pork chops. And yes, they are definitely holiday-worthy. The impressive presentation is lovely on your Thanksgiving, Christmas, or Passover table and pairs well with roast turkey or chicken. For me, though, nothing beats a nice steak with these Stacked Potatoes. Try them with our Red Wine Strip Steaks. Throw together a green salad, slather some butter on a crusty roll, and pour a glass of wine. Heaven!