Easy Muffin Tin Crispy Potato Stacks

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

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings 12 stacks

4.7 from 12 reviews

REVIEW & RATE PRINT

Ingredients

0.5x1x2x

US CustomaryMetric

• ▢ 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

To make ahead:

• Prepare as directed and then let them cool down completely. Store them in an air-tight container and keep in the fridge for 3-4 days. For longer storage, you can freeze them.
• When ready to serve, reheat them in a preheated oven at 350 F (180 C) for 10-12 minutes or until they are heated through and crisp again. If they are frozen, let them thaw overnight in the fridge or on the counter and then reheat as directed above

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts

Easy Muffin Tin Crispy Potato Stacks

Serving Size

 

1 stack

Amount per Serving

Calories

111

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

1

g

Cholesterol

 

13

mg

4

%

Sodium

 

200

mg

9

%

Potassium

 

325

mg

9

%

Carbohydrates

 

14

g

5

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

3

g

6

%

Vitamin A

 

161

IU

3

%

Vitamin C

 

5

mg

6

%

Calcium

 

63

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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