Crispy Potato Stacks: the effortless, fun appetizer recipe

Looking for a delicious and easy appetizer to elevate your midweek meal? Look no further than these Crispy Potato Stacks! To make it, you will need thin potato slices, parmesan, garlic powder, thyme, and butter. The potatoes are covered with butter and seasoning, then stacked into a muffin tray and baked until crispy perfection.

Each bite includes the crispy golden tops, with a soft and tender center. They are not only incredibly tasty but also visually stunning. It’s also a great way to turn the humble potato into a showstopping side dish for special occasions. You’ll love these tasty potato stacks.

Potato Stack Ingredients

Butter – use salted or unsalted butter (not vegetable oil or margarine)

Parmesan – use freshly grated Parmesan (not pre-shredded) or Parmigiano Romano

Garlic Powder – use garlic powder, not fresh garlic as it will burn

Potatoes – use a starchy potato like Russet, Idaho, or Yukon gold

Thyme – use fresh or dry thyme

How to Make Potato Stacks

Prepare the potatoes. Peel and slice the potatoes on a mandolin (they should be about 1/16-inch thick). You could also do it by hand, but it’s difficult to get the slice in even thickness. Transfer the potato slices to a large mixing bowl.

Mix with the butter, seasoning, and parmesan. Create small stacks of potatoes and place them into the muffin holes of a greased muffin tin. Bake until golden and crispy, then use a metal spoon to carefully remove the stacks from the muffin tray.

Tips

To make a potato stack that will fit nicely into the muffin tray, use equally sized potatoes (about 2 ½ inches in diameter).

If you prefer a rustic look, you can leave the potato peels on. Just make sure to wash it properly before slicing.

If you see the potato tops browning too quickly, loosely place a layer of foil and top and continue to roast in the oven.

For this recipe, it’s best to use a metal muffin tray. Silicon muffin trays won’t allow the potatoes to get as crispy.

Can I Make It Ahead of Time?

To make potato stacks ahead of time (or to prep them for a special occasion), create the stacks and place them in the muffin tin. Cover with plastic wrap and place in the fridge. Once you’re ready to cook them, take them out half an hour beforehand to come up to room temperature, then bake until crispy.

Potato Stack Variations

Use rosemary, oregano, or an Italian blend instead of thyme.

If you prefer spicier potatoes, feel free to add a bit of cayenne pepper or fresh chili. You can also use other seasoning like Cajun spice, taco seasoning, BBQ seasoning, or any of your favorites!

How to Store Potato Stacks

These potato stacks are best served while crispy. Leftover stacks can be stored in the fridge (in an airtight container) for up to 4 days. To reheat, warm in the oven at 425°F (or Airfryer) until warmed through. This will make them crispy again!

Instructions

Grease a muffin tin with butter.

Peel the potatoes and use a mandoline to slice them very thinly.

Place the potato slices in a bowl.

Add the melted butter, Parmesan cheese, garlic powder, thyme leaves, salt, and pepper. Mix until all the potatoes are completely covered with butter and seasoning.

Take about 10 to 12 slices, and stack them on top of each other.

Place the potato stacks in the greased muffin tray. Season with salt and pepper.

Bake for 1 hour at 190°C (375°F). Then use a spoon to remove the potato stacks from the muffin tray.

Serve and enjoy!