Go Back
Homemade Potato Stacks in Muffin Tins photo
Print Recipe Save it for later

Potato Stacks in Muffin Tins

These Potato Stacks are a show-stopping side dish! Crispy, golden stacks bursting with flavor and perfect for any occasion.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: Comfort Food, Easy, Vegetarian
Servings: 4 servings

Ingredients

  • 10 Yukon Gold potatoes Washed and thinly sliced (about 1/16 inch thick)
  • 5 tablespoons olive oil For greasing and flavor
  • 1/4 teaspoon paprika Adds a subtle smokiness
  • 1/4 teaspoon cayenne pepper For a little kick
  • 2 cloves garlic Minced, for aromatic flavor
  • 2 teaspoons fresh thyme leaves Plus more for garnish, for a fresh herbal note
  • 1 1/2 tablespoons lemon juice Brightens up the flavors
  • 3 tablespoons shredded Parmesan cheese Adds richness, plus more for garnish
  • Kosher salt To taste, enhances all flavors
  • Freshly ground black pepper To taste, for seasoning

Instructions

  • Preheat your oven to 375°F (190°C). This ensures that your stacks will cook evenly and develop a beautiful golden color.
  • Generously grease your muffin tin with olive oil using a pastry brush or cooking spray. This will help the stacks release easily once baked.
  • Thinly slice the Yukon Gold potatoes to about 1/16 inch thickness. You can use a sharp knife or a mandoline slicer for this. Uniformity is key for even cooking.
  • In a mixing bowl, combine the olive oil, paprika, cayenne pepper, minced garlic, fresh thyme leaves, lemon juice, salt, and black pepper. Mix well to create a flavorful oil.
  • Begin layering the potato slices in the greased muffin tin. Start by stacking a few slices in each cup, drizzling some of the seasoned oil mixture over each layer. Sprinkle a bit of shredded Parmesan cheese between the layers for added flavor. Continue layering until you fill each muffin cup, leaving a little space at the top.
  • Place the muffin tin in the preheated oven and bake for about 30-35 minutes, or until the tops are golden brown and the potatoes are tender. A toothpick should easily pierce through the center of the stacks.
  • Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Use a spoon or a small spatula to gently lift each potato stack out of the tin. Garnish with additional thyme and Parmesan cheese before serving.

Equipment

  • Muffin Tin
  • Mandoline Slicer
  • Mixing Bowl
  • Pastry brush
  • Sharp knife

Notes

  • Make sure your potato slices are thin and uniform for even cooking.
  • Don't overcrowd the muffin cups; leave space for air circulation to ensure crispness.
  • Allow the stacks to cool slightly before removing to prevent breakage.