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.

Why You’ll Like This Recipe

1. You get crispy edges and tender middles in each little stack—so you get both texture and comfort in one bite.
2. It uses simple pantry ingredients—nothing exotic—so you can whip this up anytime.
3. The muffin-tin format makes it easy to serve and portion (great for family dinners or when you have kids around).
4. It’s visually fun—those stacked rounds look cute on the plate and give a nice presentation.
5. You can prep ahead (or freeze) and still get crispy results, so it plays well for make-ahead meals or dinner gatherings.

Ingredients and Substitutions

1. Russet potatoes
   • Best for crisp edges and soft centers.
   • Sub: Yukon golds work too but will be slightly less crispy and a bit creamier.
2. Unsalted butter
   • Adds rich flavor and helps with browning.
   • Sub: Olive oil or a 50/50 butter–oil blend for a lighter option.
3. Parmesan cheese
   • Gives savory depth and helps with crisping.
   • Sub: Gruyère, pecorino, or sharp cheddar for a different flavor profile. Or use vegan cheese to comply to your diet preference
4. Fresh thyme leaves
   • Adds earthy aroma that pairs well with roasted potatoes.
   • Sub: Dried thyme (use about 1/3 the amount), rosemary, or Italian seasoning.
5. Garlic powder
   • Easy way to add garlic flavor without burning fresh garlic.
   • Sub: Finely minced fresh garlic, but use sparingly because it can scorch.
6. Salt
   • Essential for seasoning the potatoes.
   • Sub: Garlic salt or a seasoned salt, but reduce other salt accordingly.
7. Freshly ground black pepper
   • Adds a bit of sharpness and warmth.
   • Sub: White pepper or crushed red pepper flakes for a light kick.
8. Neutral oil or cooking spray (for greasing the muffin tin)
   • Prevents sticking and helps with browning.
   • Sub: Butter for greasing, though it may brown faster in high heat.

Tips for Success

1. Reheat in the oven, not the microwave
   The oven brings back the crispiness. The microwave will soften them.
2. Slice the potatoes very thin and evenly
   Uniform thickness (about 1/16-inch) ensures the stacks cook at the same rate and crisp properly.
3. Don’t skip greasing the muffin tin
   Even with butter in the recipe, the potatoes can stick. A light coat of oil or spray makes removal easy.
4. Toss the potatoes thoroughly
   Make sure every slice is coated with butter, seasoning, and cheese so the stacks have flavor in every bite.
5. Stack slightly above the rim
   The potatoes shrink as they bake, so a higher stack gives you the perfect tall, pretty shape.
6. Let them rest for 5 minutes before removing
   This helps the stacks set and makes lifting them out clean and easy.
7. Place the muffin tin on the center rack
   This gives the most even browning—top and bottom.
8. Finish under the broiler if needed
   If the tops need a little extra crisp, broil for 1–2 minutes. Keep a close eye on them!

Frequently Asked Questions

1. Can I use Yukon gold potatoes instead of russet?
   Yes. They will be creamier and slightly less crispy, but still delicious.
2. Do I have to peel the potatoes?
   Nope! Leaving the skin on helps the slices hold their shape and adds nice crisp texture.
3. Can I prep these ahead?
   Yes. You can bake them fully, cool, and store in the fridge for up to 3–4 days. Reheat in the oven until crisp again.
4. Can I freeze the potato stacks?
   Yes. Freeze after baking and cooling. Thaw overnight, then reheat at 350°F (180°C) until hot and crispy.
5. What’s the best way to slice the potatoes?
   A mandoline slicer gives you the most even, thin slices, but a sharp knife works if you take your time.
6. Why are my stacks falling apart?
   They may be sliced too thick or didn’t get enough butter/cheese to help them “glue” together. Make sure to pack the slices tightly.
7. Why aren’t mine getting crispy?
   A few reasons: slices too thick, oven not hot enough, or overcrowding the muffin cups. Also avoid excess moisture—pat the potatoes dry if needed.
8. Can I make this dairy-free?
   Yes. Use olive oil instead of butter and skip the cheese. Add extra seasoning or herbs for flavor.

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