Roasted Potato Stacks
Roasted potato stacks are thinly sliced potatoes layered with butter, herbs, and cheese, then baked in a muffin tin until crispy on the outside and tender inside. They’re like mini potato gratins but easier, prettier, and more fun to serve.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
4 large russet or Yukon gold potatoes, peeled
2 tbsp olive oil
3 garlic cloves, minced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tsp fresh rosemary, finely chopped
½ tsp salt
½ tsp black pepper
½ cup Parmesan cheese, finely grated
Optional: ½ cup shredded Gruyere or cheddar for extra richness
Instructions
Preheat Oven
Preheat to 200°C (400°F). Grease a 12-cup muffin tin lightly with oil or butter.
Prepare Potatoes
Slice potatoes into very thin rounds (about 1–2 mm) using a mandoline slicer or sharp knife.
Season & Toss
In a large bowl, whisk melted butter, olive oil, garlic, thyme, rosemary, salt, and pepper.
Toss potato slices in this mixture until evenly coated.
Stack & Layer
Layer 6–8 potato slices at a time in each muffin cup, pressing them down slightly.
Sprinkle Parmesan (and Gruyere if using) between a few layers for extra flavor.
Bake
Cover loosely with foil and bake for 30 minutes.
Remove foil and bake another 15 minutes until edges are golden brown and crispy.
Finish & Serve
Let them cool for 5 minutes before removing carefully with a spoon.
Garnish with fresh herbs or an extra sprinkle of Parmesan.
Notes & Tips
Extra Crispy: Use Yukon gold potatoes—they crisp better than russets.
Grease muffin tin well: Prevents sticking and makes removal easier.
Flavor Variations:
Add paprika or chili flakes for heat.
Swap thyme with sage for an autumn feel.
Drizzle a little cream between layers for a gratin-like effect.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! You can bake them fully, refrigerate, and reheat at 180°C (350°F) for 10 minutes before serving.
Q: Do I need a muffin tin?
A: It helps with shape, but you can also stack them on a lined baking sheet—they’ll spread out a bit more.
Q: Can I freeze roasted potato stacks?
A: Yes, once baked and cooled, freeze them. Reheat directly from frozen at 190°C (375°F) until hot and crisp.
Nutritional Information
Calories: 120 kcal
Carbs: 14 g
Protein: 3 g
Fat: 6 g
Fiber: 2 g