Crispy Butter Garlic Stacked Potatoes

Soft and buttery potatoes with a golden brown crunch on the outside…this is side dish heaven! Crispy Butter Garlic Stacked Potatoes are a fresh take on your favorite comfort food, and they’re made with only 7 ingredients.

In our house, when it comes to potatoes, we usually go for Latkes, Mashed Potatoes (usually made in the slow cooker!), or Herb Roasted Potatoes. They’re classic recipes for a reason, everyone loves them and we never get sick of them!

Recently, though, I started experimenting with these Crispy Butter Garlic Stacked Potatoes and you can consider me hooked. This is the most perfect way to try something new with a pantry staple!

I used a mandolin to slice the potatoes, then tossed them with butter, garlic, herbs, and Parmesan before stacking them in a muffin tin and baking. The result is a buttery, comforting, crispy-on-the-outside side dish delight that my whole family is completely obsessed with!

Ingredients in Crispy Stacked Potatoes

You only need seven ingredients to make these buttery, garlicky, imperfectly stacked potatoes, and two of those ingredients are salt and pepper!

• Potatoes – I used Yukon Gold. They have a natural creaminess, I love the slightly golden color, and they develop the perfect crisp during the last few minutes of oven time. You could use red potatoes, russet potatoes, or even sweet potatoes for this recipe!
• Butter – I’m just going to tell it like it is: we’re using a lot of butter here. Don’t think too much about it, just add it in and thank me later! I always use unsalted so I can control the amount of salt.
• Garlic – I will always suggest taking an extra minute to dice fresh garlic!
• Fresh thyme – Thyme brings the perfect flavor. If you use dried thyme, decrease the measurements (only a teaspoon) so it doesn’t overpower the butter, garlic, and potato flavors.
• Parmesan cheese – What’s a potato recipe without a little Parmesan?

How to Slice Potatoes Paper Thin

The secret to this recipe is potatoes sliced really, really thin. I had the best results with a mandolin, which got them so thin I could see light through the slices when held up. You can do this with a chef’s knife, it will just take longer and they likely won’t be as thin. Once sliced and tossed in butter, garlic, and thyme, make sure you fill each muffin tin to the tippy-top. They’ll shrink down as they cook, and trust me, you want as many potatoes as possible in each serving!

Food photography by Ashley Cuoco

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