Crispy potato stacks are the ultimate blend of comfort and elegance — thinly sliced Yukon gold potatoes layered with buttery herbs and baked until golden and crisp on the edges, yet tender in the middle. Served straight from the muffin tin, these little stacks come out perfectly portioned and irresistibly snackable, making them a fun alternative to traditional mashed or roasted potatoes.
They’re sophisticated enough to shine as a Thanksgiving side dish alongside turkey and gravy, but simple enough to pull together for a cozy weeknight dinner. With just a handful of pantry spices and fresh herbs, you can elevate humble potatoes into a show-stopping dish that’s both rustic and refined.
Garlic rosemary crispy potato stacks
Serves: 6 | Prep Time: 10 minutes | Cook Time: 35-40 minutes
Ingredients:
1 ½ lbs. Yukon gold potatoes (about 12 small–medium, one per muffin cup)
¼ cup ghee or unsalted butter, melted
3 cloves garlic, minced
2 tsp. garlic salt/salt
½ tsp. black pepper
½ tsp. smoked paprika
½ tsp. onion powder
½ tsp. garlic powder
⅛ - ¼ tsp. cayenne pepper (optional, for a little kick)
2 tsp. fresh, finely chopped, or 1 tsp. dried thyme
2 tsp. fresh, finely chopped, 1 tsp. dried rosemary
Instructions:
Preheat the oven to 425°F. Grease a 12-cup muffin tin with ghee or butter.
Wash the potatoes (peel them if desired, but it's not necessary) and slice them into thin rounds, about 1/16 –⅛ inch thick (a mandoline works best).
Make garlic herb ghee/butter: In a large bowl, whisk together melted ghee/butter, minced garlic, and all the spices/herbs.
In a medium mixing bowl, toss the sliced potatoes in the mixture until each slice is coated.
Layer potato slices in greased muffin tin wells, filling each over the top a bit (the potatoes will shrink as they bake).
Cover with tin foil and bake for 20 minutes. Uncover and bake for an additional 15-20 minutes until golden, crispy edges form, and centers are tender.
Let cool 5 minutes, then gently lift stacks out with a spoon or offset spatula. Garnish with extra herbs if desired.
Notes:
You can add ½-¾ cup of freshly grated Parmesan cheese to the ghee and sprinkle some additional cheese on top of the stacks after removing the tin foil. If you choose to add cheese, reduce the salt by half.