Garlic and Herb Potato Stacks
Crispy on the outside, tender on the inside. These easy baked potato stacks with butter, garlic, and fresh herbs are sure to become your family’s favorite side dish!
Servings: 12 potato stacks
- 3/4 c. unsalted butter melted
- 1 lb. russet potatoes
- 1 lb. sweet potatoes
- 1 T. chopped fresh sage
- 1 T. chopped fresh thyme
- 1 clove garlic minced
- Kosher salt and freshly ground black pepper
- 1/4 c. grated Parmesan cheese
- Preheat the oven to 425 degrees. Lightly spray a 12-cup muffin tin with cooking spray; set aside
- Melt the butter in a small saucepan over medium-low heat; set aside.
- Slice the russet potatoes and sweet potatoes 1/16-inch thick using a mandoline; place in a large bowl.
- Toss the potato slices with the butter, herbs, garlic, 1 ½ teaspoons salt and a few grinds of pepper until the potatoes are evenly coated.
- Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1-inch above the top of each muffin cup.
- Bake until the edges of the potatoes are golden and crispy, about 25 minutes. Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release.
- Transfer to a serving platter, sprinkle with Parmesan and serve immediately.