Crispy Parmesan Potato Stacks – Easy 45-Minute Side

Welcome to my kitchen! If you're looking for a potato side dish that feels special yet is surprisingly simple, you've found it. These Crispy Parmesan Herb Potato Stacks are individually portioned, beautifully golden, and bursting with garlic and herb flavor.

They're made by slicing potatoes into thin rounds, tossing them with a savory butter and Parmesan mixture, and baking them in a muffin tin until the edges are crispy and the centers are tender. The result is a dish that looks like you spent hours on it, but comes together in minutes.

Whether you're serving them alongside a weeknight roast chicken or a holiday turkey, these stacks are sure to impress. Plus, they're naturally gluten-free and can easily be made vegetarian.

About the Ingredients

2 pounds (900g) Yukon Gold potatoes

Yukon Golds hold their shape well and have a buttery flavor. You can also use Russets or red potatoes; just make sure they are evenly sliced.

1/2 cup (1 stick / 113g) unsalted butter, melted

Use salted butter if you prefer, just reduce the added salt. For a dairy-free version, use olive oil or vegan butter.

1 cup (100g) grated Parmesan cheese

Freshly grated Parmesan melts better and has more flavor than pre-shredded. For a different flavor, try Pecorino Romano.

2 cloves garlic, minced

Fresh garlic gives a punch of flavor. In a pinch, use 1/2 teaspoon garlic powder.

1 tablespoon fresh thyme leaves

Fresh thyme adds an earthy note. If you don't have it, use 1 teaspoon dried thyme or 1 tablespoon chopped fresh rosemary.

1 teaspoon salt

Adjust to your taste, especially if your cheese is salty.

1/2 teaspoon black pepper

Freshly ground black pepper is best.

Optional: 2 tablespoons chopped fresh parsley for garnish

Adds a pop of color and freshness at the end.

Tips & Tricks

• Use a mandoline for perfectly even slices – this ensures they cook uniformly.
• Don't overfill the muffin cups; they will shrink as they bake. Fill them just to the top.
• Let the stacks rest in the pan for 5 minutes after baking – this helps them set and makes them easier to remove.

Step-by-Step Instructions

1. Preheat oven and prep

Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin generously with butter or non-stick spray.

2. Slice the potatoes

Using a mandoline or sharp knife, slice the potatoes into thin rounds, about 1/8-inch (3mm) thick. No need to peel them; the skin adds texture and nutrition.

3. Make the butter mixture

In a large bowl, combine the melted butter, minced garlic, thyme, salt, and pepper. Stir well to distribute the garlic and herbs.

4. Toss potatoes in butter

Add the potato slices to the bowl and toss until every slice is coated in the butter mixture. Add the Parmesan cheese and toss again to combine.

5. Fill the muffin cups

Layer the potato slices into each muffin cup, stacking them evenly. Fill to the top of the cup – they will shrink as they bake.

6. Bake until golden

Bake for 35-40 minutes, until the edges are deeply golden brown and the centers are tender when pierced with a fork. The tops should be crispy and the edges bubbling.

7. Rest and garnish

Remove from the oven and let rest in the pan for 5 minutes. Use a fork or small spatula to gently lift the stacks out. Garnish with fresh parsley if desired and serve warm.

Delicious Variations

Cheesy Herb Stacks

Swap the Parmesan for a mix of cheddar and Gruyère, and add a sprinkle of paprika for a smoky kick.

Spicy Chipotle Stacks

Add 1 teaspoon of chipotle powder and a pinch of cayenne to the butter mixture for a spicy twist.

Bacon Ranch Stacks

Fold in 1/2 cup cooked, crumbled bacon and 1 tablespoon ranch seasoning in place of the thyme.

How to Store Crispy Parmesan Herb Potato Stacks

Frequently Asked Questions

I hope you love these Crispy Parmesan Herb Potato Stacks as much as we do! If you try them, leave a comment below and let me know how they turned out. Don't forget to share your photos on Instagram and tag me – I'd love to see your creations!

Crispy Parmesan Herb Potato Stacks

Crispy Parmesan Herb Potato Stacks are golden, buttery, and easy to make in muffin tins. Perfect with any dinner.

★★★★½ 4.8 (127 ratings)

15 minPrep time40 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 pounds (900g) Yukon Gold potatoes
• 1/2 cup (1 stick / 113g) unsalted butter, melted
• 1 cup (100g) grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 2 tablespoons chopped fresh parsley for garnish

📋 Instructions

1. 1Preheat oven and prep — Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin generously with butter or non-stick spray.
2. 2Slice the potatoes — Using a mandoline or sharp knife, slice the potatoes into thin rounds, about 1/8-inch (3mm) thick. No need to peel them; the skin adds texture and nutrition.
3. 3Make the butter mixture — In a large bowl, combine the melted butter, minced garlic, thyme, salt, and pepper. Stir well to distribute the garlic and herbs.
4. 4Toss potatoes in butter — Add the potato slices to the bowl and toss until every slice is coated in the butter mixture. Add the Parmesan cheese and toss again to combine.
5. 5Fill the muffin cups — Layer the potato slices into each muffin cup, stacking them evenly. Fill to the top of the cup – they will shrink as they bake.
6. 6Bake until golden — Bake for 35-40 minutes, until the edges are deeply golden brown and the centers are tender when pierced with a fork. The tops should be crispy and the edges bubbling.
7. 7Rest and garnish — Remove from the oven and let rest in the pan for 5 minutes. Use a fork or small spatula to gently lift the stacks out. Garnish with fresh parsley if desired and serve warm.

👨‍🍳 Chef's Note: For extra crispy tops, you can brush the tops with a little extra melted butter before baking.

Servings: 6

Cuisine: American

Course: Side Dish

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat