Name: Herbed Potato Stacks
Total time: 70 min
Ingredients: 4 large russet potatoes (about 2 3⁄4 lb.), peeled; 3 tablespoons unsalted butter, melted; 2 tablespoons olive oil; 1 teaspoon chopped fresh thyme, plus whole sprigs for garnish (optional); 1 teaspoon chopped fresh rosemary; 1.5 teaspoons kosher salt; .5 teaspoon black pepper; Flaky sea salt (such as Maldon)

Active Time:

10 mins

Total Time:

1 hr 10 mins

Servings:

6

Prepare to impress your holiday crowd with a dish they've never seen—or tasted before: potato stacks. These herbed potato stacks are made with a short list of ingredients, but they completely transform the humble potato into an elegant side dish.

Our Test Kitchen raved about the look and flavor of the dish, saying, "These are extremely addicting! It's smart that a serving size is two stacks because you can't eat just one. The exterior is crispy while the inside stays creamy and tender. This is a recipe to have in your back pocket all year."

Learn how to make potato stacks, and replace your boring potato side dishes for these elegant potatoes.

Tips for the Best Potato Stacks

A mandoline is key for getting extra thin, consistent slices. Most mandolines are very safe and come with a hand guard to make slicing easier and safer. Toss the thinly sliced potatoes in herb-seasoned butter, and bake them in a muffin pan to make these amazing looking—and tasting—little stacks.

Give the potato side dish you've been making for years a much-needed upgrade that your family will appreciate. The fact that these herbed potato stacks look beautiful on a serving platter is just a bonus to how amazing they taste.

Ingredients for Herbed Potato Stacks

To make these potato stacks, you'll need:

Russet potatoes: Low in moisture with a high starch content for the most sturdy stacks.
Unsalted butter: Adds richness and great buttery flavor to the potatoes.
Olive oil: Helps the potatoes cook evenly.
Fresh thyme and rosemary: Adds an aromatic touch.
Kosher salt and black pepper: Enhances the flavor of the stacks.
Flaky sea salt: Such as Maldon, for a crisp crunch of salt that makes this dish crave-worthy.

How To Make Herbed Potato Stacks

Full instructions are below, but here's a brief recap before you get started:

Step 1. Preheat oven to 375°F. Coat a muffin pan with spray. Cut potatoes into thin slices using a mandoline or sharp knife.
Step 2. Whisk together next six ingredients in a large bowl. Add potatoes, and toss to coat.
Step 3. Layer potato slices into stacks in muffin cups, filling to the top.
Step 4. Bake until golden brown and tender, 45 to 55 minutes. Let stand in pan 3 to 5 minutes, then carefully remove stacks. Sprinkle with sea salt, and, if desired, garnish with thyme sprigs. Serve immediately.

What Are the Best Potatoes for Baking?

When it comes to choosing the right potato for the job, Russet potatoes are at the top of the list when it comes to baking applications. High in starch and low in moisture, they hold their shape while retaining a fluffy texture throughout.

Other potatoes that can be substituted in a pinch include Idaho and Yukon Gold.

Do I Need a Mandoline To Make Herbed Potato Stacks?

A mandoline can help you create thin, consistent slices of potatoes with very little effort. If you don't have a mandoline, a sharp knife can also be used, although it will take significantly more time to create the same quantity of slices.

Variations

When it comes to flavoring these elegant potato stacks, the only limit is your imagination. Add a sprinkling of paprika or cayenne into the mix, roasted garlic or minced shallots, Parmesan or Gruyere cheese, crumbled bacon, chopped parsley, or any other flavorings you love.

How To Store and Reheat Leftover Herbed Potato Stacks

These potato stacks are best made and served hot out of the oven, and leftovers are unlikely. If you do have any stragglers, refrigerate well-wrapped or in an airtight container for up to three days. Bring to room temperature before reheating in a preheated 350°F oven, air fryer, or microwave until hot throughout before serving.

What To Serve With Herbed Potato Stacks

These potato stacks are the perfect upgrade for any meal you would normally pair with a potato-based side dish. From holiday roasts to chicken or fish, serve at your next dinner and prepare to amaze your family and friends with this sophisticated side.

These potato stacks don't just make a delicious side dish, they can also be cut into quarters and skewered for a crisp appetizer, or served alongside eggs and bacon for breakfast or brunch.

More Potato Side Dish Recipes You'll Love

Simple or fancy, you can't go wrong with a luscious potato-based side dish.

Editorial contributions by Katie Rosenhouse.

Ingredients

4 large russet potatoes (about 2 3/4 lbs.), peeled
3 Tbsp. unsalted butter, melted
2 Tbsp. olive oil
1 tsp. chopped fresh thyme, plus whole sprigs for garnish (optional)
1 tsp. chopped fresh rosemary
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
Flaky sea salt (such as Maldon)

Directions

Prepare oven and muffin pan:

Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
Slice potatoes:

Cut potatoes into 1/16-inch-thick slices using a mandoline or sharp knife.
Coat potato slices in butter-herb mixture:

Whisk together butter, olive oil, chopped thyme, chopped rosemary, kosher salt, and pepper in a large bowl. Add potato slices, and toss until evenly coated.
Bake potato stacks:

Working quickly, layer potato slices into stacks in muffin cups, filling each cup to the top. Bake in preheated oven until edges and tops are golden brown and centers are tender, 45 to 55 minutes. Remove from oven, and let potato stacks stand in pan 3 to 5 minutes. Carefully remove potato stacks from pan; sprinkle with sea salt, and, if desired, garnish with thyme sprigs. Serve immediately.