Golden, crispy, and layered with garlicky butter and herbs, these Herby Potato Stacks are the kind of side dish that makes everything else on the plate jealous — sorry turkey! Each stack is built from thin slices of Yukon gold potatoes, bathed in olive oil, butter, and fresh herbs, then baked until the edges turn irresistibly crunchy and the centers stay soft and creamy. They’re elegant enough for a holiday table but simple enough to make anytime of the year which is just proof that sometimes the most impressive dishes start with the humblest ingredients.
Friends, let’s be honest: potatoes might just be the real MVP of any meal. Mashed, roasted, fried, they quite literally never miss. But these Herby Potato Stacks? They’re on a whole other (layered) level. Think of them as the love child between scalloped potatoes and perfectly crisp chips, with every layer kissed by garlic, butter, and herbs. They come out of the oven golden, fragrant, and so pretty you almost don’t want to eat them. Almost.
And that’s the beauty of this recipe; it looks fancy, but it’s surprisingly simple. You don’t need a mandoline, a food processor, or any fancy kitchen gadgets (though if you do have a mandoline, now’s its time to shine). Just slice your Yukon golds, toss them with that delicious butter–olive oil–herb mixture, and stack them high in a muffin tin. The oven does the rest, turning those humble potatoes into crispy-on-the-outside, melt-in-your-mouth bites of pure comfort.
The best part? They’re super easy to make dairy-free or vegan. Just swap the butter for your favorite plant-based alternative and use a dairy-free Parmesan in place of the cheese. You’ll still get that same rich, herby flavor and gorgeous golden top; no compromises needed. Whether you’re serving them at a holiday feast or not, these potato stacks are proof that sometimes the simplest ingredients make the most show-stopping dishes.
What You Need to Make These Deliciously Fun Potato Stacks
- Yukon Gold Potatoes: Yukon golds are buttery, creamy, and hold their shape great when baked. Their natural golden color makes every stack look extra fancy without even trying.
- Olive Oil: Adds flavor and helps those potato edges get irresistibly crispy. It also balances the richness of the butter so each bite feels indulgent but not heavy.
- Butter: Melted and mixed with the herbs, it coats every potato slice in golden, garlicky goodness. It’s the secret to that perfect crispy edge and tender center combo. Swap for a plant-based butter to keep it dairy-free.
- Garlic: Mashed cloves infuse the butter mixture with rich, aromatic flavor that soaks into every layer. And let’s be honest, garlic makes everything better.
- Fresh Thyme: Earthy, bright, and slightly floral, thyme adds a beautiful aroma that screams homemade comfort food.
- Fresh Rosemary: A little goes a long way here! It gives the stacks that cozy, woodsy flavor that pairs perfectly with potatoes and butter.
- Dried Parsley: Adds color, freshness, and a hint of herby depth that rounds out the whole thing.
- Kosher Salt: Essential for seasoning every layer and bringing out the natural sweetness of the potatoes.
- Parmigiano Reggiano: Nutty, salty, and melty, this is the ultimate finishing touch that ties all those herbs and buttery layers together. Don’t skimp on it! Easily swap for a vegan parmesan to make this dairy-free and vegan.
- Black Pepper: A little sprinkle before baking gives just enough bite to balance the richness.
- Chives: Fresh, finely chopped, and sprinkled on top for a pop of color and a subtle oniony brightness.
How to Make These Herby Potato Stacks
To make these Herby Potato Stacks, start by preheating your oven to 400F. Wash, dry, and thinly slice your Yukon gold potatoes to about 1/16 of an inch thick, then place them in a large bowl.
In a separate bowl, combine the olive oil, melted butter, mashed garlic, thyme, rosemary, parsley, salt, and Parmigiano Reggiano cheese. Mix well to create your herb and butter mixture.
Pour the mixture over the sliced potatoes and toss to coat every piece evenly. Take your muffin tin (either a jumbo pan or a standard 12-slot) and begin layering the potatoes neatly in each slot. Be sure to fill each one a little past the top, as the potatoes will shrink down as they bake.
Sprinkle the tops with black pepper, then cover the pan with foil. Bake for 25 minutes. Remove the foil and bake for another 25 minutes, or until the potatoes are fork tender and the tops are golden and crispy.
If you’d like even crispier edges, broil for about 2 minutes at the end. Carefully remove each stack from the muffin pan, sprinkle with extra cheese and chopped chives, and serve immediately.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by ANGELICA OLES
Equipment
- Muffin Pan jumbo or standard
Ingredients
- 4 Pounds Yukon Gold Potatoes, washed, dried, and sliced thin
- ¼ Cup Olive Oil
- ½ Cup Butter, melted
- 4 Cloves Garlic, mashed
- 2 Tablespoons Fresh Thyme, stems removed and finely chopped
- 2 Tablespoons Fresh Rosemary, stems removed and finely chopped
- 3 Tablespoons Dried Parsley
- 1 Teaspoon Kosher Salt
- 1 ½ Cups Parmigiano Reggiano Cheese, freshly grated (plus more for garnish on top)
- ½ Teaspoon Ground Black Pepper
Garnish
- ¼ Cup Chives, finely chopped
Instructions
- To make these Herby Potato Stacks, start by preheating your oven to 400F. Wash, dry, and thinly slice your Yukon gold potatoes to about 1/16 of an inch thick, then place them in a large bowl.
- In a separate bowl, combine the olive oil, melted butter, mashed garlic, thyme, rosemary, parsley, salt, and Parmigiano Reggiano cheese. Mix well to create your herb and butter mixture.
- Pour the mixture over the sliced potatoes and toss to coat every piece evenly. Take your muffin tin (either a jumbo pan or a standard 12-slot) and begin layering the potatoes neatly in each slot. Be sure to fill each one a little past the top, as the potatoes will shrink down as they bake.
- Sprinkle the tops with black pepper, then cover the pan with foil. Bake for 25 minutes. Remove the foil and bake for another 25 minutes, or until the potatoes are fork tender and the tops are golden and crispy.
- If you’d like even crispier edges, broil for about 2 minutes at the end. Carefully remove each stack from the muffin pan, sprinkle with extra cheese and chopped chives, and serve immediately.
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What others are saying
These were so easy and delicious! Will definitely be making again. Thanks for sharing!
You are killing it in the kitchen.! I can’t cook at all but I made you potato stacks and they are amazing. Thank you for making me look good at the potluck!!
This is the best message — thank you!! I’m so glad the potato stacks were a hit. You crushed it! 👏
This worked exactly as written, thanks!