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!
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
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
- 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!
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
- 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)
- 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.
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