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Crispy Potato Stacks

Delicious and visually appealing crispy potato stacks made from thinly sliced Yukon gold potatoes, elevated with fragrant herbs.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Yukon gold potatoes, thinly sliced For buttery flavor and silky texture.
  • 2 tbsp unsalted butter, melted Ensure it’s at room temperature for easy mixing.
  • 2 tbsp olive oil Use high-quality extra virgin for best flavor.
  • 1 tsp rosemary, chopped Fresh is better for herbal notes.
  • 1 tsp parsley, chopped Fresh preferred.
  • 1 tsp kosher salt
  • 1/8 tsp black pepper Adjust according to preference.
  • Cooking spray To ensure a non-stick finish on the muffin pan.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Using a mandoline slicer, cut the potatoes into 1/8-inch thick slices.
  3. In a mixing bowl, toss the potato slices with melted butter, olive oil, chopped rosemary, parsley, kosher salt, and black pepper.
  4. Spray 10 cups of a muffin pan with cooking spray.
  5. Stack the potato slices into each cup, starting with larger slices at the bottom.
  6. Place the muffin pan in the oven and bake for 45–50 minutes, or until the edges are golden brown and crispy.
  7. Carefully remove the stacks from the muffin tin and serve them hot.

Notes

Keep an eye on the stacks during the last few minutes of baking to avoid over-browning. Rotate the pan halfway through for even cooking. Store leftovers in the fridge for up to 3 days.