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These Potato Stacks are an easy side dish that’s crispy on the outside, tender in the middle, and full of flavor. Baked in a muffin pan with Parmesan and simple seasonings, they look impressive but are surprisingly easy to make.
If you’re looking for an easy, impressive side dish, these potato stacks are a must-try. Thinly sliced Yukon Gold potatoes are tossed with olive oil, Parmesan, and simple seasonings, then layered into a muffin pan and baked until the edges are crispy and the centers are perfectly tender. They look fancy, but they’re surprisingly easy to make with just 15 minutes of prep.
They’re a great dish to serve alongside all sorts of main courses, from Grilled Chicken Thighs to Juicy Salmon Burgers or even with some Cottage Cheese Scrambled Eggs for brunch.
Recipe Overview
A Few Key Ingredients
Below are the key ingredients you’ll need to make these Potato Stacks. The full quantities can be found in the recipe card further down the post.
Yukon Gold potatoes have a buttery flavor and a perfect balance between starchy and waxy. They work well here as their firm flesh crisps up nicely when baked while maintaining structure. Starchier potatoes, like Russets, work well too but may be more fragile.
Olive oil: Helps the potatoes crisp up and caramelize in the oven. It can be swapped for avocado oil or melted ghee if you prefer.
Parmesan cheese: Adds a salty, savory flavor and enhances the crispy texture of the potato stacks. Other hard cheeses, like Pecorino or Grana Padano, will also work well.
Seasonings: A mixture of Italian seasoning, garlic powder, salt, and pepper brings a ton of flavor with minimal effort. Feel free to swap the Italian seasoning for dried or fresh herbs like thyme, chopped rosemary, or sage.
Perfectly Sliced Potatoes
The key with these potato stacks is to cut the potatoes into thin, even slices so they cook through and become super crispy around the edges. If the slices are too thick or uneven, the stacks may not stick together well and won’t get as crispy around the edges. While it’s technically doable with a very sharp knife and good knife skills, the best way to get perfectly sliced potatoes is to use a mandoline.
Mandolines allow you to easily slice potatoes into uniformly thin pieces in minutes. If you’re not confident using one, make sure you’re using the hand guard that comes with the mandoline (or wear a cut-proof glove), as the blades are very sharp!
Another quick way to slice a bunch of potatoes thinly is to use the slicing attachment on your food processor. These don’t always slice super thinly, though, so check that the attachment will cut the potatoes into ~1/8-inch thick pieces if you decide to use it for this recipe.
How to Make Potato Stacks
Step 1. Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin.
Step 2. Using a mandoline, slice the potatoes into very thin rounds (about ⅛ inch thick). Place the slices into a large mixing bowl.
Step 3. Add the olive oil, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Toss thoroughly until every potato slice is lightly coated.
Step 4. Arrange the potato slices into neat stacks and transfer each stack into a muffin cup. Don’t worry if they’re slightly taller than the muffin tin; they’ll shrink as they bake.
Step 5. Sprinkle any remaining Parmesan from the bowl over the tops.
Step 6. Bake for 35 to 40 minutes, until the tops are deep golden brown, the edges are crispy, and the centers are tender when pierced with a knife. If the tops brown too quickly, loosely tent with foil during the last 10 minutes.
Step 7. Allow the stacks to cool in the muffin tin for 5 minutes. Carefully remove using a spoon or offset spatula.
Step 8. Top with fresh parsley and freshly cracked pepper, if desired.
Recipe Notes
Storage: Store cooled potato stacks in an airtight container in the fridge for up to 3 days. Alternatively, freeze cooled stacks on a baking sheet, then, once frozen, transfer to an airtight container and freeze for up to 3 months.
Reheating: Place potato stacks (either chilled or frozen) on a lined sheet pan and bake at 350F for 10-20 minutes until heated through.
Swap for sweet potatoes: Use peeled, thinly sliced sweet potatoes in place of the Yukon Golds. They may need a shorter bake time, so check on them after 30 minutes in the oven.
Don’t skip the resting time: Letting the stacks rest in the muffin pan helps them stick together, which makes it easier to get them out of the tins in one piece.
Use the right size potatoes: Since the potato slices are stacked in a muffin pan, it’s a good idea to use potatoes which fit easily into the cups of your pan.
Questions I Get Asked a Lot
You can slice the potatoes and toss them with the oil, seasonings, and cheese, then cover the bowl and refrigerate for 2-3 hours before baking as usual. It’s not recommended to let them sit in the fridge for longer, as the potatoes will start to discolor.
I like to use Yukon Golds, which have thin skins and a nice balance between starchy and waxy, with a nice creamy texture. Waxy potatoes, like red-skinned potatoes, work too but won’t crisp up as much. Starchy potatoes, like Russets, will also work, but the stacks will be more fragile.
Try to slice them to around 1/8-inch thick. If they’re thicker than this, they may not crisp up properly.
It’s highly recommended to use a mandoline to get evenly sliced, thin potatoes. If slicing by hand, use a very sharp knife.
No, you can use unpeeled potatoes, although it’s best to use a thin-skinned variety like Yukon Gold when leaving the skins on. Just make sure you give them a good scrub to remove any dirt, then dry them thoroughly before using them in the recipe.
More Healthy Sides
- Mexican Rice
- Grilled Potatoes
- Spring Mix Salad
- Crispy Rice Salad
- Baked Jalapeno Poppers
- Cheesy Garlic Bread
- Air Fryer Sweet Potato Chips
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Made these? Please consider leaving me a ⭐️ review and a comment below, and let me know how it went. And tag me on Instagram so I can see your creations!
Potato Stacks With Parmesan Cheese
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 tablespoons olive oil
- ½ cup finely grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- chopped fresh parsley, optional garnish
Instructions
- Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin.
- Using a mandoline, slice the 2 pounds Yukon Gold potatoes into very thin rounds (about ⅛ inch thick). Place the slices into a large mixing bowl.
- Add in the 2 tablespoons olive oil, ½ cup finely grated Parmesan cheese, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss thoroughly until every potato slice is lightly coated.
- Arrange the potato slices into neat stacks and transfer each stack into a muffin cup. Don't worry if they're slightly taller than the muffin tin; they'll shrink as they bake.
- Sprinkle any remaining Parmesan from the bowl over the tops.
- Bake for 35 to 40 minutes, until the tops are deep golden brown, the edges are crispy, and the centers are tender when pierced with a knife. If the tops brown too quickly, loosely tent with foil during the last 10 minutes.
- Allow the stacks to cool in the muffin tin for 5 minutes. Carefully remove using a spoon or offset spatula.
- Top with chopped fresh parsley and freshly cracked black pepper, if desired.
Notes
- Slice the potatoes as evenly as possible so they cook at the same rate. A mandoline works great for thin, even slices.
- Yukon Gold potatoes work best because they become creamy on the inside while the edges crisp up beautifully.
- Don’t overfill the muffin cups. Stack the potatoes just above the rim since they’ll shrink slightly as they bake.
- Let the potato stacks cool in the pan for 5 minutes before removing them. This helps them hold their shape.
- If needed, run a small knife around the edges to loosen the stacks before lifting them out.
- For extra flavor, garnish with fresh parsley, thyme, or a sprinkle of additional Parmesan before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
