Thinly sliced seasoned potato slices are stacked inside the muffin tin and baked to crispy-at-the-edge perfection. It is so easy to put together and you want to make sure you make enough as they disappear fast at the table.
If you are looking for an easy side dish, this one is a keeper. My family loves it so much and I have been making them countless times. My kids begged me to make them LOL!
What is potato stack?
They are basically thinly sliced potato that has been seasoned and then stacked up vertically inside the muffin tin. The muffin tin will hold the vertical stacks. I had tried to bake without the muffin tin and the potato slices end up sliding left and right during baking.
Tips for a great result
1. Thinly sliced potatoes
A Mandolin slicer helps a lot in this case. If you don’t have one, do your best to slice as thinly as possible and with the same thickness throughout so they cook at the same time
2. Do not peel the potato skin
The skin of the potato will crisp up when you bake them, so you definitely want to keep the skin
3. Stack the potatoes slightly above the rim of the pan
The potatoes shrink as they bake. You want to stack the potato slices about 1/2 inch above the rim of the pan to make a more interesting presentation and a good size for each stack
How to make easy muffin pan crispy potato stacks
1. Preheat your oven to 400 F (204 C). Oil your muffin pan to prevent sticking. Melt the butter and pour it over a large mixing bowl. Use a mandolin slicer to slice the unpeeled potatoes into about 1/16 inches thick. Mandolin allows you to cut the potatoes thinly and precisely
2. Add the sliced potatoes to the mixing bowl. Add parmesan cheese, garlic powder, thyme leaves, salt, and pepper. Use your clean hands to toss the potato slices so that they are coated with the seasonings and spices
3. Stack the potato slices inside the muffin tin. Keep in mind that the potatoes shrink as they bake, so it’s okay to stack them up about 1/2 inch or a bit more above the rim of the pan
4. Place the muffin tin inside the oven, on the middle rack, and bake for 50 minutes to 1 hour or until they are crisp on the edge and golden brown. Let them cool down in the pan for 5 minutes and then garnish with more thyme
Did you make this easy muffin tin crispy potato stacks recipe?
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Easy Muffin Tin Crispy Potato Stacks
Ingredients
- 2 lbs Russet potatoes
- 4 Tbsp butter unsalted, melted
- 1 tsp fresh thyme leaves
- ½ cup parmesan cheese
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat your oven to 400 F (204 C). Oil your muffin pan to prevent sticking. Melt the butter and pour it over a large mixing bowl
- Use a mandolin slicer to slice the unpeeled potatoes into about 1/16 inches thick. Mandolin allows you to cut the potatoes thinly and precisely
- Add the sliced potatoes to the mixing bowl. Add parmesan cheese, garlic powder, thyme leaves, salt, and pepper
- Use your clean hands to toss the potato slices so that they are coated with the seasonings and spices
- Stack the potato slices inside the muffin tin. Keep in mind that the potatoes shrink as they bake, so it's okay to stack them up higher than the depth of the muffin tin
- Place the muffin tin inside the oven, on the middle rack, and bake for 40-45 minutes or until they are crisp on the edge and golden brown
- Let them cool down in the pan for 5 minutes and then garnish with more thyme. Serve while they are still warm and crispy on the edge
