Herbed Potato Stacks Recipe


These Herbed Potato Stacks completely transform the humble potato into an elegant side dish that will impress any holiday dinner guests.

Herbed Potato Stacks Recipe
Photo: Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: William Smith
Active Time:
10 mins
Total Time:
1 hrs 10 mins
6 serves

Prepare to impress your holiday crowd with a dish they've never seen—or tasted before—but will instantly fall in love with. These Herbed Potato Stacks are made with a short list of ingredients, but they completely transform the humble potato into an elegant side dish. A mandoline is key for getting extra thin, consistent slices. Most mandolines are very safe and come with a hand guard to make slicing easier and safer. Our Test Kitchen raved about the look and flavor of the dish, saying, "These are extremely addicting! It's smart that a serving size is two stacks because you can't eat just one. The exterior is crispy while the inside stays creamy and tender. This is a recipe to have in your back pocket all year." Toss the thinly sliced potatoes in herb-seasoned butter, and bake them in a muffin pan to make these amazing looking—and tasting—little stacks. Give the potato side dish you've been making for years a much-needed upgrade that your family will appreciate. The fact that these Herbed Potato Stacks look beautiful on a serving platter is just a bonus to how amazing they taste.


  • 4 large russet potatoes (about 2 3⁄4 lb.), peeled

  • 3 tablespoons unsalted butter, melted

  • 2 tablespoons olive oil

  • 1 teaspoon chopped fresh thyme, plus whole sprigs for garnish (optional)

  • 1 teaspoon chopped fresh rosemary

  • 1 ½ teaspoons kosher salt

  • ½ teaspoon black pepper

  • Flaky sea salt (such as Maldon)


  1. Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray. Cut potatoes into 1⁄16-inch-thick slices using a mandoline or sharp knife.

  2. Whisk together butter, olive oil, chopped thyme, chopped rosemary, kosher salt, and pepper in a large bowl. Add potato slices, and toss until evenly coated.

  3. Working quickly, layer potato slices into stacks in muffin cups, filling each cup to the top. Bake in preheated oven until edges and tops are golden brown and centers are tender, 45 to 55 minutes. Remove from oven, and let potato stacks stand in pan 3 to 5 minutes. Carefully remove potato stacks from pan; sprinkle with sea salt, and, if desired, garnish with thyme sprigs. Serve immediately.

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