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.

Crispy baked and stacked garlic butter potatoes on a brown plate

In our house, when it comes to potatoes, we usually go for Latkes, Mashed Potatoes (usually made in the slow cooker!), Lemon Mustard Potatoes 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!

sliced potatoes on a cutting board on countertop

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 – More is always more!
  • Fresh thyme – 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?
sliced potatoes in a bowl with garlic, thyme, and parmesan cheese

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!

SHOP MY FAVORITE MANDOLIN
crispy baked and stacked potatoes in a muffin tin

Food photography by Ashley Cuoco

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Crispy baked and stacked garlic butter potatoes on a brown plate

Crispy Butter Garlic Stacked Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Laney Schwartz
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 12 stacks
  • Category: Side dish
  • Method: Oven baked
  • Cuisine: American
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Description

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.

Ingredients

Scale
  • 6 small/medium Yukon gold potatoes (about 2 pounds)
  • 1 stick unsalted butter, melted and cooled slightly
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh thyme
  • Β½ cup grated parmesan cheese
  • 1 teaspoon salt
  • ΒΌ teaspoon pepper

Instructions

  1. Preheat the oven to 400 degrees. Use a mandolin or a very sharp knife to slice the potatoes as thin as possible. Add the sliced potatoes, melted butter, garlic, thyme, parmesan, salt and pepper to a large bowl.

  2. Use your hands or a large spoon to toss the potatoes until they are evenly coated with all the ingredients.Β 

  3. Lightly grease a muffin tin and layer the potatoes in each muffin holder until they are stacked all the way to the top. They will shrink down as they cook.Β 

  4. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 20-25 minutes until the potatoes are golden brown and crispy. Run a knife around the edges of each stack to release them and serve immediately.

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