Crispy Potato Stacks

It’s my firm opinion that every holiday dinner needs a fancy potato side dish. For years, my go-to was traditional French potato gratin, but it’s an over-the-top-rich dish and labor-intensive, not to mention challenging to serve. This year, I’ll be serving these elegant potato stacks instead!

Instead of butter and cream, this recipe uses healthy olive oil, which lets the flavor of the potatoes shine. I add fresh thyme and rosemary, garlic, paprika, and grated Parmesan, and then stack them in a muffin tin and bake until the centers are tender and the edges begin to caramelize. An extra sprinkle of grated Parmesan cheese and a short stint under the hot broiler turns the tops golden-brown and crisps up the edges beautifully.

How to Make Crispy Potato Stacks

A few pieces of equipment are key to success for this recipe. You’ll need a 12-cup muffin tin, preferably one that’s non-stick, and a very sharp knife for slicing the potatoes. Better yet is a mandoline, which makes the potatoes much easier and quicker to prep. More on this below the recipe-step-by-step: 

• Get ready. Arrange a rack in the middle of the oven and preheat to 400°F. Lightly brush the wells of a 12-cup muffin tin with olive oil.
• Mix seasonings. In a large bowl, stir together 1/4 cup extra virgin olive oil, 1 tablespoon minced fresh thyme, 1 teaspoon minced fresh rosemary, 3 cloves minced or grated garlic, 1 teaspoon Kosher salt, and 1 teaspoon paprika. 
• Slice and toss potatoes. Peel 2 pounds of russet potatoes. Using a mandoline (with the safety guard!) or a very sharp knife, cut the potatoes into 1/8-inch thin slices. Add the potatoes to the bowl and toss well to coat with oil. Though it’s a little messy, the best way to make sure each slice is coated is to do this with your hands. Add 1/4 cup grated Parmesan and toss potatoes again until the cheese sticks to the slices.
• Layer the potatoes. Divide the potato slices among the cups of the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.
• Bake until tender. Place the pan on the middle rack of the oven and bake for 30 minutes. To test for doneness, pierce with the tip of a sharp paring knife. It should slide in easily, with no resistance. If not, return the pan to the oven and bake until tender, 10 to 15 minutes more.
• Top with cheese and broil. Remove the muffin tin from the oven and sprinkle with another 1/4 cup grated Parmesan. Turn the oven to broil. Place on the top rack of the oven and broil until the cheese is golden-brown and the edges of the potatoes are crispy, 3-5 minutes. (Keep a close eye to prevent burning). 
• Cool and serve. Let cool for 5-10 minutes, then run a knife or small offset spatula around the edges and bottom of each stack to release them. Serve immediately, sprinkled with a little extra salt and 2 tablespoons of finely minced chives.

Tips for the Best Potato Stacks

• Buy the right potatoes: Low-moisture, starchy potatoes like russets are key to achieving crisp edges. I don’t recommend replacing them with other varieties like red potatoes or Yukon Golds, which are higher in moisture and won’t crisp up. It’s also best to use medium-sized, not overly large potatoes, so the slices will fit nicely in the muffin tins.
• Slice them thin: The key to the recipe is slicing the potatoes into thin, uniform slices, which helps them cook through quickly. A sharp, thin-bladed knife is good, but a mandoline is better at creating extra-thin, uniform potato slices and makes the task easier and much quicker. And don’t worry, these tools are very safe as long as you use them with the hand guard. My favorite type usually sells for under $30. If you simply cannot be bothered to use the plastic guard, do as restaurant workers do and wear a cut-resistant glove on your potato-holding hand. 
• Choose a mild olive oil: To avoid overpowering the flavor of the potatoes, I recommend a mild-flavored oil like our smooth Italian Nocellara.
• Measure the salt: Salt is key to bringing out the flavor of the potatoes. Use too little and the potatoes will be bland, which is why I give an exact measurement in this recipe. For extra flavor, sprinkle the stacks with an extra pinch of salt after they come out of the oven.
• Use your hands: Though it’s a little messy, the best way to make sure each slice of potato is coated evenly with the olive oil and herbs is to do this with your hands. 

Make It Your Own

I recommend sticking with starchy, russet potatoes in this recipe, as other types will break down and get too soft in the long baking time. That said, there are small tweaks you can make to suit your own tastes. Here are a few ideas:

• Swap the fat: Replace half of the olive oil with an equal amount of melted butter for a more luxurious flavor.
• Change up the Cheese: Instead of Parmesan, try another hard, grating cheese like milder Grano Padano, or saltier Pecorino Romano. You can also use more than one cheese: For the broiled topping, a softer, melty cheese like Gruyere or sharp, aged cheddar would be delicious.
• Vary the Herbs: Add in some chopped fresh oregano to replace some or all of the thyme and rosemary.
• Topping ideas: Instead of chives or parsley, top with finely crumbled cooked pancetta or crispy prosciutto from our pear salad recipe!

What to Serve with Stacked Potatoes

These elegant Crispy Potato Stacks are custom-made for celebratory occasions. For a real holiday showstopper, splurge on:

• Beef Tenderloin, topped with jewel-like pomegranate seeds.
• Roast Rack of Lamb with a savory garlic-and-herb crust.
• Rosemary and paprika-flavored whole Roast Pork Loin. 

I’d also serve these Crispy Potato Stacks with any weekday meal that calls for a potato-based side dish, like our

• Easy Roasted Chicken
• Pan-Seared Salmon, which includes a lemony arugula side salad.

To finish the meal with another showstopper, it’s hard to top our citrus-infused Limoncello Cake, topped with an impressive layer of toasted lemon meringue.

Make Ahead

These Crispy Potato Stacks are easy to prepare the day before. Instead of baking them for the full 30 minutes, bake for just 15, then cool and chill overnight. The next day, bring them to room temperature and finish the baking process.