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Potato Stacks

Crispy, soft, buttery, delicious, and glorious. These potato stacks are to die for and are so simple yet elegant.


  • Potatoes, I used russet, but I recommend Yukon Gold, the Gold standard of potato. Approx 1 medium potato per person.

  • 3/4 cup clarified butter, If you don't have clarified butter, unsalted melted butter will work but I would sub for 1/2 cup of Olive Oil.

  • 4 cloves of garlic, smashed and peeled.

  • Salt to your heart's content. Just kidding, 1 1/2 tsp kosher salt. More to season later.

That's all you need darling. The key is the slicing. You have a few options:

  1. Slice by hand. -No thank you.

  2. Use the slicer on your cheese grater- possible, easy enough, but risky, watch your fingers please.

  3. Use a food processor.

Whichever method you choose, get all your potatoes peeled first, and then thinly sliced.

Preheat oven to 400 degrees F.

In a shallow pot heat your butter or oil on low heat and add in your cloves of garlic. Let infuse for 10 minutes and then cool slightly. In a very large bowl combine 3/4 of your butter or oil mixture (remove the cloves) with the potatoes and salt. Coat very well, separating each slice and getting everything happy.

Place potatoes in stacks in muffin tins!

Top each stack with a little more butter, a spoonful or so. Bake for approx 30 mins or until fork tender.

Slip out of muffin tins with a fork or butter knife and serve upside down and topped with flaky salt and/or parmesan cheese.

You're welcome, enjoy <3

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