Crispy Potato Stacks with Garlic Herb Butter
These crispy potato stacks are effortlessly cooked to perfection using a pressure cooker, featuring layers of tender Yukon Gold potatoes, infused with a savory garlic herb butter, and crisped to a golden brown in the oven.
Equipment
- 1 Muffin tin
Ingredients
Ingredients
- 114 g unsalted butter ½ cup
- 3 cloves garlic minced
- 3 tablespoons fresh parsley chopped
- 2 teaspoons fresh thyme finely chopped
- 1 teaspoon kosher salt (or 2 teaspoons if using Diamond Crystal)
- Black pepper to taste
- 1360 g Yukon Gold potatoes sliced 1/16” thick
- 12-18 sprigs fresh thyme small
- 50 g grated parmesan cheese ½ cup
- Neutral oil for brushing muffin tin
Instructions
Instructions
- Preheat your oven to 400°F (200°C). You want it hot enough to crisp these bad boys up nice after pressure cooking.
- Mix your garlic herb butter together in a small bowl — unsalted butter, minced garlic, parsley, thyme, salt, black pepper all blended up.
- Brush the muffin tin with neutral oil so no stacks get stuck later when you try to get ’em out.
- Start stackin’ the sliced potatoes in each muffin tin cup. Alternate layers with little smears of the garlic herb butter between slices so every layer’s soaked.
- Top off each potato stack with a sprig of fresh thyme for that pretty touch and flavor pop.
- Bake ’em in the oven for about 30 minutes. You’re lookin’ for golden brown edges and crispy tops, so keep an eye on them near the end.
- Once out, let the stacks cool just a bit so they firm up before you gently pull ’em from the tin. They’re tender but gotta hold together, you know?
Notes
Sliced potatoes thinly might take a little patience, but using a mandoline slicer helps a ton. It gets those slices perfect and really quick, not uneven like you might do by hand.
You can pre-mix your garlic herb butter in advance, store it covered in the fridge so it’s ready whenever you need it. That saves you from chopping and mixing last minute messing around.
Brush your muffin tin with oil before you start stackin’ potatoes to skip any sticky frustration later. Also, set your oven timer right when you put stacks in so you don’t forget and burn ’em.