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    Herb and Garlic Potato Stacks

    October 15, 2016 by Denise Bustard 9 Comments

    Home / Recipes / Sides / Herb and Garlic Potato Stacks

    Jump to Recipe Jump to Video

    With tender layers of buttery potatoes, these herb and garlic potato stacks are where pretty meets delicious! Don't tell anyone, but they are actually deceptively easy to prepare, and require simple ingredients.

    While I love a bowl of Instant Pot mashed potatoes at the dinner table, sometimes it's fun to get a little creative. These Herbed Sweet Potato Stacks and Sea Salt & Oregano Domino Potatoes are two creative and holiday-worthy recipes, as are these herb and garlic potato stacks!

    side view of herb and garlic potato stacks

    These herb and garlic potatoes are so good and a cinch to put together! I love taking them to family gatherings because they look a bit more impressive than a bowl of regular mashed potatoes and crispy potatoes are always a bit better to me.

    One thing to remember when making these herb and garlic potato stacks is that you absolutely need them to all be the same thickness in order to cook properly. I have this really basic mandoline, and it works like a charm. Make sure to use the finger guard when your potato starts to get short, we don't want anyone to slice themselves!

    Reasons you'll ♡ these Herb and Garlic Potato Stacks

    • they are so fun and super impressive
    • perfect for holiday gatherings
    • they are deceptively easy to prepare

    Recipe Video

    overhead view of sliced potatoes with herbs and butter

    Let's Talk Ingredients!

    For these Potato Stacks you'll need:

    • Potatoes- look for potatoes with a width that will fit in a muffin tray (Yukon gold or white potatoes are usually a good pick)
    • Butter- use unsalted or pull back on the salt if you have salted
    • Herbs- fresh rosemary + thyme are used here, but feel free to get creative with what you have! Chopped sage would be great as well
    • Parmesan cheese- for the tops, or add a bit of extra cheese between layers for extra decadence

    side view of herb and garlic potato stacks

    Recipe Tips

    • you will need a mandoline to make small even slices of the potatoes. Slice as evenly as possible so they cook through evenly.
    • use a silicone brush to get the butter/herb mixture between the layers.
    • you may want to double or triple up on the recipe of yu are feeding a crowd.
    • this recipe is best served fresh. It reheats *OK* but can be drier on day 2.

    Find my favorite mandoline, muffin tin, and more in my shop!

    plate with three herb and garlic potato stacks

    Can I make this without the muffin tray?

    I have not tried and worry that the potatoes would dry out. If you give it a try would you let me know how it goes in the comments?

    Can I make these in advance?

    I have not tried this myself. I believe that if you pre-assemble (but do not bake), the potatoes may brown.

    Does this recipe work with sweet potatoes?

    Yes! Find directions here.

    More Tasty Potato Recipes!

    • Unbelievably Crispy Grilled Potatoes
    • Herb and Olive Oil Crock Pot Potatoes
    • Grilled Potato Salad with Onions, Peppers and Arugula
    • Slow Cooker Potato, Corn and Jalapeno Soup
    • Instant Pot Sweet Potatoes for Meal Prep
    herb and garlic potato stacks on white plate
    Print Recipe
    5 from 1 vote

    Herb and Garlic Potato Stacks (Video)

    Course: Side Dish
    Cuisine: Italian
    Calories: 107kcal
    Author: Denise Bustard
    Servings: 4
    With tender layers of buttery potatoes, these herb and garlic potato stacks are where pretty meets delicious! Don't tell anyone, but they are actually deceptively easy to prepare, and require simple ingredients.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr

    Ingredients

    • ¼ cup unsalted butter (melted)
    • 1 tablespoon fresh rosemary (finely chopped)
    • 1 tablespoon fresh thyme leaves
    • 3 cloves garlic (minced)
    • ¾ teaspoon kosher salt
    • 4 Yukon gold potatoes (straight and the width of a muffin tray; white potatoes also work)
    • ¼ cup Parmesan cheese (shredded)

    Instructions

    • Pre heat oven to 375°F.
    • Melt butter in a glass measuring dish. Stir in the rosemary, thyme, garlic and salt.
    • Slice potatoes to a 2mm thickness using a mandolin.
    • Brush the bottom of a standard-sized muffin tin with the butter mixture.
    • Layer 2-3 potato slices, then brush again with butter.
    • Repeat until the muffin tins are filled to the top. Brush the tops with the butter mixture and sprinkle with cheese.
    • Bake for 45 minutes, or until tops are golden brown.

    Notes

    Makes around 12 stacks.

    Nutrition

    Serving: 1stack | Calories: 107kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 215mg | Fiber: 1g
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

    Previous Post: « Spiced Pumpkin Steel Cut Oats
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    Hi, I'm Denise

    Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too!

    Read more about it here!

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