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Crispy Herb Potato Stacks

This side dish of thin potato slices coated with seasoned butter is easy to pull off with the help of a simple muffin pan.

Serves 12
Ready in 60 mins
Prep time 15 mins
Cooking time 45 mins
90 calories per serving


> Cooking spray
> 4 tbsp unsalted butter, melted
> 1 tsp dried rosemary
> 1 tsp dried thyme
> 1/2 tsp salt
> 1 3/4 lbs medium russet potatoes


Set oven rack to center position. Preheat oven to 375°F. Coat insides of a 12-cup muffin pan with the cooking spray.
In a small bowl, combine the butter, rosemary, thyme, and salt. Season with pepper.
Meanwhile, using a mandoline or food processor, cut the potatoes into 1/16-inch-thick slices. Add potatoes to a large bowl and toss with herb butter until evenly coated.
Working quickly, stack potato slices in each muffin cup. Bake 40–50 min., until centers are tender and edges are golden brown and crisp. Let potato stacks sit for 5 min. before removing from pan.


Add ½ cup finely grated Parmesan to the butter mixture before tossing with potatoes.

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