Crispy, garlicky, and full of flavor, these Garlic Herb Potato Stacks are an easy to make crowd pleaser! One of my new favorite ways to eat potatoes, you really can’t go wrong with them.
Potatoes are one of those foods that is popular across every culture, every age group, and every household. There are so many ways to prepare them because they are so quick to absorb any flavor you give them, you just can’t go wrong.
These potato stacks are packed with flavor and require very little effort, they are great for parties, potlucks, a dinner side dish or just snacking.
This recipe actually came about completely by accident. I was experimenting, trying to make potato chips in the air fryer (complete failure thus far!) and it didn’t go well. My relationship with the air fryer is a love-hate situation. I love that it gives me guilt free foods that I wouldn’t otherwise eat but I hate that to get a good result, I usually have to batch cook in a single layer. Anyways, more on this topic later.
Needless to say, since this post is not the original air fryer potato chips that I imagined, I had to think quick on my feet because my girls were waiting for their potatoes.
Since I gave up midway making my potato chips, I still had lots of potato slices leftover (I was very optimistic at the start of my experiment). I pulled out some butter, parsley, thyme, rosemary, marjoram and garlic and went on to make some garlic butter . Once it was made, I added the potato slices in a bowl with the garlic butter and tossed it to coat every slice. Stack them up in a muffin tin and bake them in the oven. So easy! Not sure why I haven’t thought of this before!
Since then, I’ve made these stacks countless times as my girls love them and keep asking for more!
I used russet potatoes for this but Yukon Gold would also be a great option as they are smaller in diameter and would fit the muffin tin better. And they’re a little bit more creamier when cooked.
To make this vegan, simply replace the butter with Avocado or Olive Oil. You will still have a great flavor.
It is very important to soak the slices in cold water for at least 20-30 minutes to remove the starch. Even more important is to pat dry the chips before tossing with garlic seasoning as the oil/butter will not adhere otherwise.
What flavors/herbs would you try? Don’t forget to leave feedback if you try these out!
From my kitchen to yours, enjoy these tasty stacks!
2 large russet potatoes
3 Tbsp butter, melted and cooled slightly (or use oil)
2 tsp dried parsley
1 Tbsp fresh thyme, chopped (2 tsp dried), plus a little extra to garnish
1 Tbsp fresh rosemary, chopped (2 tsp dried), plus a little extra to garnish
1 Tbsp fresh marjoram, chopped (2 tsp dried), plus a little extra to garnish
1 tsp salt
½ tsp coarse salt to garnish
1. Preheat oven to 375ºF.
2. Wash and dry potatoes. Using a mandolin slicer, slice potatoes 1/16 in thin. If you don’t have a mandolin, use a chef knife to slice as thinly as you can.
3. Soak in cold water for 20 minutes to remove starch.
4. Drain water and rinse the slices one more time, then pat them dry with a paper towel.
5. In a large bowl, mix together butter, parsley, thyme, rosemary, marjoram and salt.
6. Add the dried potato slices and mix well.
7. Stack the slices in the muffin tin to the top of each cup.
8. Bake for 35-40 minutes.
9. Remove the stacks from the oven and let them cool for 5 minutes.
10. Transfer to serving dish, sprinkle with coarse salt, thyme, marjoram and rosemary.