The absolute worst thing about these Crispy Potato Stacks with Garlic Herb Butter is that I can never seem to make enough because people go mad for them! 😜 These delicious lil potato stacks come out of the oven with ruffle-y, crispy edges around a tender and creamy centre. They are the perfect side dish for the holidays or for hosting dinner guests you really want to impress. Or in my case, as a treat for your family because they constantly ask for them to be made.

The first time I made these (adapted from Bon Appétit Mini Pommes Anna recipe) was in 2018 and since then, these Crispy Potato Stacks with Garlic Herb Butter have become one of the few things worth risking my life and digits for and pulling out the mandolin. Even though it is indeed the most evil kitchen implement, a mandolin really is the best tool for getting even, paper-thin slices out of 3 lbs of potatoes in relatively little time. If you don’t have a mandolin, you will need a sharp knife and really good knife skill. If you are using a mandolin, be very careful with it (you may consider finger protection in the form of a kitchen work glove) and no matter what do NOT be a hero when it comes to that last little nub of potato. I don’t like to waste food, but I’ve learned from experience that it’s better to sacrifice small potato ends than than slicing a finger or two (ouch).

Eat well + be well,

Sonia x

You May Also Be Interested in these other Side Dish recipes!

》green beans with miso butter onions

》Shaved Brussels Sprouts Salad with Dried Cherries

》Winter Salad with Lentils, Herbs and Citrus

Recipe Note - crispy potato stacks with garlic herb butter

1. Make Ahead

Fresh out of oven is usually going to give best results but often it’s not possible when hosting a big dinner so here are some options for front-loading the prep and still get results which I think are still excellent.

Option 1: Prepare potatoes fully just a couple of minutes shy of total bake time. Transfer them upside-down (thyme sprig facing up) onto a wire rack set over a baking sheet. Keep them at room temperature. Before serving, warm in a 350f (175c) oven for 10 minutes or until hot in the center, then broil for 5 minutes or whenever crisp on the edges. Keep an eye on them when broiling. Finish with flaky salt.
Option 2: Technically pre-sliced potatoes go brown/grey from oxidization if left out too long. That said, I had a batch in the fridge for half a day after tossing them in the garlic herb butter, with no noticeable issues. The buttery sauce must have acted as an oxidization shield so make sure to coat the potatoes well. Discard the liquid that has collected at the bottom of the bowl and follow the recipe directions for assembly.

2. special tool - mandolin

Even though it is indeed the most evil kitchen implement, a mandolin really is the best tool for getting even, paper-thin slices out of 3 lbs of potatoes in relatively little time. If you don’t have a mandolin, you will need a sharp knife and really good knife skill. If you are using a mandolin, be very careful with it (you may consider finger protection in the form of a kitchen work glove) and no matter what, do NOT be a hero when it comes to that last little nub of potato. I don’t like to waste food, but I’ve learned from experience that it’s better to sacrifice small potato ends than slicing a finger or two (ouch).

Crispy Potato Stacks with Garlic Herb Butter

mini pommes anna, side dish, holidays, dinner party

Yield: 12-18 stacks

Crispy Potato Stacks with Garlic Herb Butter

These delicious lil potato stacks come out of the oven with ruffle-y, crispy edges around a tender and creamy centre. They are the perfect side dish for the holidays or for hosting dinner guests you really want to impress. Or in my case, as a treat for your family because they constantly ask for them to be made.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Cook modePrevent screen from turning off

Ingredients

For the garlic herb butter:

½ C (114g) unsalted butter
3 cloves garlic, minced
3 tbsp chopped fresh parsley
2 tsp finely chopped fresh thyme leaves
1 tsp kosher salt (use 2 tsp if using Diamond Crystal brand)
Black pepper to taste

For the Potato Stacks:

3 lb (1360g) yellow or Yukon Gold potatoes, sliced 1/16” thick
12-18 small sprigs of fresh thyme
½ C (50g) grated parmesan cheese
Neutral oil for brushing muffin tin

To finish:

Flakey salt such as Maldon salt

Instructions

Preheat oven to 375f (190c). Lightly brush the cups of a 12-cup muffin tin with oil. If you happen to have a 6-cup muffin tin, you can stretch the amount of potatoes to make up to 18 stacks. Otherwise, pile stacks up high for 12 slightly heaped stacks, keeping in mind the potatoes sink down as they cook.
Melt butter and stir in garlic, parsley, chopped thyme, salt and black pepper. Set aside to cool.
Slice potatoes with skin on, very thinly about 1/16”. I highly recommend using a mandolin to get super thin slices of potatoes in relatively little time. Evenly-thick slices are important for even cooking. If you don’t have a mandolin, slice carefully with a sharp knife. Place sliced potatoes in a large mixing bowl and toss with cooled garlic herb butter.
Assemble potato stacks. In each oiled muffin cup, place a small sprig of thyme, followed by slices of potatoes starting with smaller pieces and ending with the larger pieces. About 1/3 and 2/3 of the way up the stack, sprinkle a bit of grated parmesan. For the prettiest stacks, stagger potato slices a little rather than matching them up in a neat column. Divide evenly among the 12 cups. It’s okay if the potato stacks are a little taller than the rim of the muffin cups because they will sink down as they cook. Tip: To stretch to more stacks of potatoes (depending on the number of guests and the number of stacks needed), use an additional 6-cup muffin tin to divide ingredients to make up to 18 shorter stacks. I’ve done this depending on how many people I want to feed.
Cover muffin tin tightly with foil. Bake in preheated 375f (190c) oven for 25 minutes or whenever potatoes are tender (use a wooden skewer to poke one stack to check – the skewer should easily slide all the way through and back out). Increase oven heat to 425f (220c). Remove foil and return to bake uncovered for 13-15 minutes more, or whenever edges are browned and crispy, and tops are golden brown. Keep a close eye on them during the final few minutes of browning. See recipe notes for make ahead tips.
I use the same wooden skewer to dislodge the stacks from the muffin tin by gently pushing the tip down one side and flipping it enough to grab it with tongs. Serve upside down (with thyme sprig facing up) with a sprinkle of flaky salt. Enjoy!

Notes

Make ahead – fresh out of oven is usually going to give best results but often it’s not possible when hosting a big dinner so here are some options for front-loading the prep:

Option 1: Prepare potatoes fully just a couple of minutes shy of total bake time. Transfer them upside-down (thyme sprig facing up) onto a wire rack set over a baking sheet. Keep them at room temperature. Before serving, warm in a 350f (176c) oven for 10 minutes or until hot in the center, then broil for 5 minutes or whenever crisp on the edges. Keep an eye on them when broiling. Finish with flaky salt.
Option 2: Technically pre-sliced potatoes go brown/grey from oxidization if left out too long. That said, I had a batch in the fridge for half a day after tossing them in the garlic herb butter, with no noticeable issues. The buttery sauce must have acted as an oxidization shield so make sure to coat the potatoes well. Discard the liquid that has collected at the bottom of the bowl and follow the recipe directions for assembly.