Everyone will love this fun way to serve potatoes!
The first time I made these Crispy Muffin Tin Potato Stacks, they vanished in minutes—my family couldn’t resist! I set the platter down and by the time I returned with the main course and salad, the potato stacks were gone. Now I always make a double batch when I serve them.
What makes these stacks so addictive is their golden, crispy edges, buttery layered texture, and petite, irresistible size. They’re versatile enough to work as a side dish, an appetizer for parties, or even a late-night snack that beats potato chips every time.
The seasoning of fresh thyme, garlic powder, and nutty Parmesan complements the potatoes perfectly. Leaving the skins on creates extra crunch and saves prep time. These stacks pair well with a wide range of meals — roasted or grilled meats, brunch egg dishes, or a simple salad. They’re especially good with dishes that benefit from a crisp, savory potato side.
Using A Mandoline
A mandoline makes quick work of very thin, even potato slices, which is ideal for these stacks. The blades are extremely sharp, so use the hand guard and exercise caution. If you don’t have a mandoline, use a sharp knife and slice as thinly and uniformly as you can—consistency helps the stacks cook evenly and achieve a crisp texture.
FAQs & Tips
How to Make Ahead and Store?
Store cooled potato stacks in an airtight container in the refrigerator for up to 4 days. They also freeze well—thaw and reheat in a 350°F oven for about 10 minutes until warmed through and crisp.
Stack your spuds!
After tossing the thin potato slices with melted butter and seasonings, pile them into the muffin tin slightly higher than the rim. They’ll shrink as they bake, so a taller stack produces a satisfying final shape.
Does this recipe only work with russet potatoes?
Russets are ideal, but Yukon Gold, red potatoes, or even sweet potatoes work well. Choose potatoes that slice to a size that will fit your muffin tin and bake evenly.
Can I use fresh garlic instead of garlic powder?
Fresh garlic can be used, but it will change the flavor and texture—garlic powder blends smoothly with the other dry seasonings and Parmesan. If you prefer little flecks of fresh garlic, add it sparingly so it doesn’t overpower the other flavors.
So your potato stacks don’t get stuck in the pan…
Grease the muffin tin well with butter or cooking spray. Let the stacks cool for about 5 minutes after baking, then run a butter knife around the edges and they should lift out easily.
Serving Suggestions
These potato stacks are elegant enough for a dinner party yet casual enough for game night. Serve them alongside roasted pork, grilled vegetables, or sliders. They also make a great component of an appetizer spread with stuffed mushrooms, small stuffed peppers, or meatballs, and a dipping sauce like ranch or peppercorn ranch.
Try variations with other cheeses—sharp cheddar, pepper jack, or a sprinkle of lemon zest and dried oregano for a Mediterranean twist. They’re especially nice with Greek-style chicken or a simple green salad.
Crispy Muffin Tin Potato Stacks
Diane Goodman
Pin Recipe
Ingredients
- 2 lbs Russet potatoes
- 4 Tbsp unsalted butter, melted
- 1 tsp fresh thyme leaves
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
-
Preheat the oven to 400°F. Grease a muffin tin well with cooking spray or butter.
-
Using a mandoline or a sharp knife, thinly slice unpeeled potatoes about 1/16 inch thick. In a large bowl, toss the slices with melted butter, grated Parmesan, fresh thyme, garlic powder, salt, and pepper until evenly coated.
-
Stack the seasoned slices into the prepared muffin cups, piling slightly above the rim since they will shrink while baking. Bake for 40–45 minutes, until edges are crisp and centers are tender.
-
Allow the stacks to cool in the pan for about 5 minutes to firm up, which makes them easier to remove.
-
Remove the stacks from the tin, garnish with a little extra fresh thyme, and serve warm.