Crispy Potato Stacks

These crispy potato stacks are buttery, golden, and full of flavor. I love how the thin layers of potato bake together with rosemary and Parmesan, creating a side dish that’s both elegant and comforting.

Why You’ll Love This Recipe

I like that these potato stacks look impressive but are simple to make. The edges get irresistibly crisp while the insides stay tender. The rosemary adds an aromatic touch, and the Parmesan melts into the layers for a savory bite. They’re perfect for dinner parties or even just when I want to elevate a weeknight meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
¼ cup butter melted
1 tablespoon fresh rosemary, finely chopped
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
4 small Yukon gold potatoes
¼ cup shredded Parmesan cheese

Directions

1. I preheat my oven to 375°F (190°C) and grease a muffin tin.
2. I slice the potatoes thinly using a sharp knife or mandoline.
3. I mix the melted butter, rosemary, salt, and pepper together.
4. I toss the potato slices in the butter mixture until well coated.
5. I stack the slices into the muffin tin cups, filling each about three-quarters full.
6. I sprinkle Parmesan cheese on top of each stack.
7. I bake for 45–50 minutes, until the potatoes are golden brown with crispy edges.
8. I let them cool for a few minutes before carefully removing and serving.

Servings and Timing

This recipe makes about 4 servings. It takes 10 minutes to prepare and 45–50 minutes to bake, so I usually set aside around 1 hour in total.

Variations

• I sometimes add thin slices of onion between the potato layers for extra flavor.
• A sprinkle of smoked paprika gives them a slightly smoky taste.
• I’ve tried swapping rosemary for thyme or sage, and it works beautifully.
• For a creamier version, I add a spoonful of cream between layers before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven at 350°F (175°C) for about 10 minutes to restore their crispiness. The microwave works too, but the edges won’t stay as crisp.

FAQs

Can I use russet potatoes instead of Yukon gold?

Yes, but I prefer Yukon gold for their buttery texture and flavor.

How thin should I slice the potatoes?

I slice them about 1/8-inch thick so they cook evenly and crisp up well.

Do I have to use a muffin tin?

No, but I find it helps the stacks hold their shape. A baking dish also works.

Can I make these ahead of time?

Yes, I prepare and stack the potatoes, then refrigerate them covered until ready to bake.

Can I use dried rosemary instead of fresh?

Yes, but I use only about 1 teaspoon since dried herbs are more concentrated.

How do I keep the stacks from sticking?

I grease the muffin tin well or line it with parchment paper rounds.

Can I add cheese between the layers?

Yes, adding a little Parmesan or Gruyère between slices makes them extra cheesy.

How do I know when they’re done?

The potatoes should be fork-tender inside and golden brown on the edges.

Can I freeze potato stacks?

Yes, I freeze them after baking and reheat in the oven until hot and crisp.

What can I serve these with?

I love pairing them with roast chicken, steak, or holiday roasts.

Conclusion

I love making these crispy potato stacks because they’re simple, versatile, and always impress at the table. With their golden layers, fresh herbs, and cheesy finish, they’re a side dish I turn to again and again.

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