🥔 Mini Potato Stacks
Mini potato stacks are crispy, buttery layers of thin-sliced potatoes baked in a muffin tin. They look fancy but are actually very easy to make—perfect as a side dish or appetizer.
🧾 Ingredients (12 stacks)
- 4–5 medium potatoes (Yukon Gold or russet work well)
- 3 tablespoons melted butter or olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika or dried thyme (optional)
- ¼ cup grated parmesan cheese (optional)
👩🍳 Instructions
- Preheat the oven
Heat oven to 375°F (190°C) and grease a muffin tin. - Slice the potatoes
Cut potatoes into very thin slices (a mandoline works best). - Season
In a bowl, toss the slices with melted butter, garlic, salt, pepper, and any herbs. - Stack the potatoes
Layer the slices into the muffin tin, stacking them slightly above the rim because they shrink while baking. - Bake
Bake for 40–50 minutes until the edges are crispy and golden. - Finish & serve
Sprinkle with parmesan and bake another 5 minutes if desired. Let cool slightly, then remove and serve.
✨ Optional Toppings
- shredded cheese
- chopped chives
- sour cream
- bacon bits
💡 Tips for Best Results
- Slice potatoes very thin for crisp layers.
- Press stacks down gently halfway through baking.
- Use butter for richer flavor or olive oil for a lighter version.
🔥 Quick variation:
Add shredded cheese between the layers to make cheesy mini potato stacks—they come out crispy on the outside and creamy inside.
If you want, I can also show you the viral 3-ingredient mini potato stacks recipe that restaurants use to get them extra crispy. 🥔
