These crispy potato stacks are a mouthwatering combo of thinly sliced potatoes, garlic butter, and Parmesan cheese. Serve them up as a side for your next dinner party!
I grew up in a Ukrainian household where potatoes were a staple on our table. Because of that, I’ve tried just about every variation of a potato dish that’s out there. I’m always looking for new ways to switch it up, and you guys — these Parmesan potato stacks are it. When I first served them to my family, everyone was completely blown away by them.
I love how the buttery, cheesy layers become golden and crisp in the oven, and a sprinkle of fresh herbs on top make the stacks look like they’re straight out of a restaurant. This is such a great dish for hosting because I can prep most of it in advance and bake it right before serving. I especially love featuring these potato stacks on a holiday table because they always get so much attention!
Crispy Potato Stacks Video
How To Make Crispy Potato Stacks
These potato stacks are so fun and easy to make — the oven does most of the work. All my busy moms totally understand how nice it is to step away from the kitchen for a moment!
- Prepare the oven and pan: Preheat the oven to 425°F. Lightly grease a 12-cup muffin tin with butter or oil.
- Season the potatoes: In a large bowl, whisk together the melted butter, minced garlic, salt, and pepper. Add the sliced potatoes and toss until they are well coated, then add half of the grated Parmesan and toss again.
- Stack and bake: Stack the potato slices into the muffin cups and top with a little extra Parmesan. Bake the potato stacks for 35 minutes. Allow them to rest for 5 minutes, then remove from the tin and serve warm.
Tips For the Best Potato Stacks
I can’t even imagine how many pounds of potatoes I’ve cooked in my life, but I had to test this potato stack recipe quite a few times before nailing it. Here are the five most important tips I’ve learned from my own trial and error.
- Choose your potatoes wisely. Waxy potatoes like Yukon Gold are the best because they hold their shape in the oven and have an amazing buttery flavor. Plus, their thin skin means that peeling is completely optional.
- Use a mandoline slicer. This is a must for me. A mandoline not only ensures consistent paper-thin slices, but it’s way faster than trying to slice the potatoes by hand.
- Tightly stack the potato slices. Pressing the potatoes into the muffin cups helps them stick together to form a compact stack and cook evenly.
- Check the doneness with a knife. To ensure the potatoes are fully cooked, slide a knife into the center of a stack once the baking time is up. If the knife easily pierces through, the potatoes are done.
- Garnish with fresh herbs. Sprinkle fresh parsley, thyme, rosemary, or chives on top of the baked stacks for a restaurant-style finish.
Storage & Reheating
Nothing beats crispy potatoes fresh out of the oven, but these stacks make a killer snack or side dish for days to come. Here’s how I make the most out of leftovers:
- Storage: Allow the stacks to cool completely, then place them in an airtight container and store in the fridge for up to four days.
- Reheating: For the best results, reheat the stacks in the oven or air fryer at 375°F for about 10–15 minutes. I don’t recommend using the microwave unless you must, as it will make the potatoes soft.
More Potato Recipes
- Duchess Potatoes — A classic French dish made by piping a mashed potato puree into elegant swirls
- Ranch Roasted Potatoes — If you love ranch, you’ll be obsessed with these 3-ingredient potatoes!
- Best Scalloped Potatoes — Ultra creamy, cheesy, and luxurious
- Bacon-Wrapped Potatoes — Roasted baby potatoes combined with crispy bacon… a match made in heaven
Recipe
Ingredients
- 3 lbs Yukon Gold or yellow potatoes very thinly sliced
- ½ cup unsalted butter melted
- 2 cloves garlic minced
- 1 tsp kosher salt
- 1/2 tsp black pepper to taste
- 1 cup parmesan cheese grated
- oil for greasing pan
Instructions
- Preheat the oven to 425°F. Lightly grease a 12-cup muffin tin with butter or oil.
- In a large bowl, whisk together the melted butter, minced garlic, salt, and pepper.
- Add the sliced potatoes and toss until they are well coated.
- Add 1/2 cup of the grated Parmesan and toss again so every potato slice is cheesy and seasoned.
- Stack the potato slices into the muffin cups, pressing them down slightly to keep them snug.
- Top each stack with a little extra Parmesan.
- Bake the potato stacks for 35 minutes, or until they are golden, crispy on the edges, and tender in the middle.
- Allow the stacks to rest for 5 minutes before removing them from the muffin tin. Serve them warm with extra Parmesan.
I can't wait to make this, but I just realized something: You are so gosh-darn enthusiastic about food, and genuinely seem to enjoy eating what you make. And yet, you stay skinny; what the heck am I doing wrong because I really look like enjoy cooking!
Haha, this made me laugh! Home cooking instead of going out definitely helps, plus I really enjoy a brisk walk every day! Enjoy the potato stacks!