These Roasted Potato Stacks are impressive looking, elegant yet simple, and super tasty. The thin layers of potato get crispy little edges and a soft, almost creamy center. They’re perfect for any special family dinner, holiday gathering, or brunch!
Wow your guests with the beautiful presentation of these crispy stacked potatoes. They look really fancy, but are actually easy to make, with just 3 ingredients, plus salt and pepper.
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I first posted this recipe in 2012, when I made these brunch Potatoes for Christmas Breakfast. I originally found this recipe through Pinterest from a site called Gourmand Recipes. That site has since gone down, but now it seems that everyone has a version of this fun little potato side dish. I’ve even seen one from Martha Stewart.
These little potatoes are great for just about any occasion. Serve them at breakfast with simple scrambled eggs, for a fancy brunch like Mother’s Day or Easter. They’re great as an appetizer or party food. And they’re at home on the holiday dinner table, like Christmas or Thanksgiving. The possibilities are endless.
Can these be made ahead?
Absolutely these can be made ahead, which makes them great for holiday entertaining!
Bake them according to the recipe, allow them to cool completely, and keep them in the refrigerator for a couple of days.
If you’re looking for potato recipes to freeze, these are perfect! Again, bake and cool, store them in an air tight container. Defrost them in the fridge overnight before reheating.
Pop them in a 350° F oven for 10 minutes to heat through. They can also be reheated in an air fryer at 300° F for about 5 minutes.
To peel or not to peel
The original recipe had you peel the potatoes. Personally, I don’t think the potatoes need to be peeled.
I did some recipe testing, and I made some without peels and some with peels, and honestly I couldn’t see a difference. Maybe the peels left on made them a little prettier and a little crunchier.
In addition, the potato skins have so many vitamins and minerals that I like to leave them on for added nutrition, and I’m pretty lazy about peeling potatoes, and if I don’t have to do it, I’m not gonna take the time.
So, in my recipe, I recommend not peeling, but if you want to peel them, feel free.
Best potato recipe for Christmas
What kind of potato to use?
I think this recipe is best with starchy potatoes like Russet potatoes. Starchy potatoes break down when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside.
When selecting potatoes for this recipe, be sure to keep in mind that they should fit into the muffin tray. Thick wide potatoes are not the best option for this recipe, try to find small narrow or thin potatoes. Of course, you can always cut off an edge of the potato slice to get it to fit in the muffin cup. And they do shrink as they bake.
And, yes, you can play around with the recipe. Yukon Gold Potatoes are buttery and delicious, and still starchy enough to work well. And, as an added bonus, gold potatoes are often smaller than Russets so they may fit better in the muffin tray.
You can also use for sweet potatoes for a recipe twist.
More variations on the recipe
Like I said earlier, everyone seems to have a variation on the recipe. And, I love that this recipe is so simple that it takes to additions so well!
Try using fresh or dried rosemary instead of the thyme. How about oregano?
Add in some cheese, like Parmesan, Asiago, gruyere, or smoked gouda.
Garlic… did I get your attention? What’s better with potatoes than garlic? Use garlic olive oil, fresh minced garlic, or dried garlic in the stacks.
Crumble in some bacon for a breakfast treat.
Swap out the olive oil for butter, or try coconut oil in these.
How to make these stacks
Slice potatoes evenly
The secret to these stacks, both in the way they look and the way they taste, is thinly slicing the potatoes and layering them together to create the stacks.
Slice the potatoes as evenly as possible. This ensures that the potatoes cook through evenly. I recommend carefully using a mandoline for slicing to ensure that you get nice thin slices, and set your mandoline to cut 2 mm slices of potatoes.
When using a mandoline, it’s important to always use the safety guard (or a cut-proof glove), and pay close attention so you don’t cut your fingers.
Tip: slice the potato in half (like you see in the picture on the right, above) so you have a nice flat surface to place on the madoline blade.
If you don’t have a mandoline, a food processor with a slicing attachment will work to get even slices, though they will probably be thicker than 2mm. You’ll have to measure what thickness you get, as brands will vary, and you may have to add more baking time to get them to bake though.
Oil the pan and the potato slices
I find that a pastry brush is easy to use for this. But, if you don’t have a pastry brush, you can use a wadded-up paper towel instead.
Arrange the slices in the muffin tin and bake
After slicing the potatoes thinly, arrange them in a muffin tin. Besides keeping the potatoes stacked and in place, the metal sides of the pan help to keep them from drying out, and also helps conduct the heat around them, cooking them through.
When the potatoes are finished cooking, the stacks might be a little unstable. If you have any that slid sideways, this is the best time to straighten them.
After straightening, let the stacks cool for about 5minutes in the muffin tin. This will let them stick together better and you should then be able to easily remove the entire stack.
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Roasted Potato Stacks Recipe
Roasted Potato Stacks
- 2-3 tablespoons olive oil
- 1 pound Russet potatoes scrubbed clean
- Salt and pepper
- 1 tablespoon fresh thyme leaves
- Preheat oven to 350° F. Using a pastry brush, lightly brush 8 muffin tin cups with oil.
- Using a Mandoline, thinly slice the potatoes, about 2 mm thick. Starting with the smaller pieces, layer a potato slice in the bottom of each of the 8 muffin cups, and brush each potato slice with a thin layer of oil. Lay another slice of potato into each tin, and brush with oil. At every third layer, sprinkle with a little salt and pepper. Repeat stacking, brushing with oil, and seasoning until you have used up the potato slices. At the top of each stack, season with salt and pepper, and sprinkle with fresh thyme leaves.
- Bake in the 350° F oven for about 55 minutes or until the potatoes are golden brown and cooked through. Garnish with additional fresh thyme leaves as desired.
- When the potatoes are finished cooking, the stacks might be a little unstable. If you have any that slid sideways, this is the best time to straighten them.
- After straightening, let the stacks cool for about 5minutes in the muffin tin. This will let them stick together better and you should then be able to easily remove the entire stack.