These crispy muffin tin potato stacks are made with thinly sliced potatoes tossed in melted butter or oil and seasoned with garlic powder, oregano, salt, and black pepper, then baked in a muffin tin until golden brown. They make a fun, flavorful side dish with soft centers and crisp edges in about 40 minutes. Optional Parmesan or nutritional yeast adds extra flavor.
A Note From Kristen
I turn to potatoes often because they’re so versatile and easy to work with. This potato stacks recipe is one of my favorites, using simple ingredients to create crisp edges and tender layers. The contrast in textures is delightful. They feel a little special without much extra work, and my family never seems to get tired of them. I hope you love them too!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Potato Stacks
01
PREP
Preheat the oven to 375°F and lightly grease a muffin tin. In a bowl, toss the potato slices with butter, garlic powder, oregano, salt, and pepper until evenly coated.
02
STACK
Layer the potato slices in the prepared muffin tin.
03
BAKE
Bake for 35 to 40 minutes, until the edges turn golden.
04
SERVE
Top with Parmesan or nutritional yeast, if using. Serve and enjoy!
Serving Ideas
- Pair with Spanish spinach and chickpeas, quinoa salad , pumpkin and sweet potato soup, or chickpea chopped salad.
- Serve finger food appetizer-style with a favorite dipping sauce.
- Drizzle with a vibrant chimichurri sauce.
- Top with caramelized onions, chopped fresh herbs like rosemary or thyme, a drizzle of hot sauce, or cashew gravy.
- Serve alongside a holiday spread with roasted Brussels sprouts, vegetarian roast, or brown sugar glazed carrots.
Kristen’s Top Tips
- Cut the potatoes into thin slices using a sharp knife or mandolin for more even cooking.
- Don’t forget to grease the muffin tin generously with cooking spray or olive oil so the stacks release smoothly and avoid tearing the golden edges.
- Press the stacks down lightly before baking to help the layers settle and make them firm up nicely in the oven. Pressing helps each potato layer stick together for cleaner, sturdier stacks.
- After baking, let the potato stacks rest for a few minutes before lifting them out. This allows the layers to set and firm up, making them easier to remove.
- Here are some of my favorite variations you can try:
- Add thin onion or zucchini slices between the potato layers.
- Use sweet potatoes instead of regular potatoes.
- Add a little vegan cheddar or gruyere cheese in between the layers.
- Brush the layers with garlic chili oil.
More Delicious Potato Recipes You Might Love
Crispy Herb-Roasted Muffin Tin Potato Stacks
Ingredients
- 4 medium-sized potatoes thinly sliced, any will work but I like to use Yukon gold
- 3 tablespoons melted butter or extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- grated Parmesan cheese or nutritional yeast use vegetarian parmesan (rennet-free) if necessary; optional garnish
Method
- Preheat the oven to 375°F. Grease a muffin tin.
- Toss potato slices with butter, garlic powder, oregano, salt, and pepper.
- Stack slices into muffin cups.
- Bake for 35–40 minutes until the edges are golden.
- Sprinkle with Parmesan or nutritional yeast before serving if preferred.
- Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
Is the grated parmesean fresh or what in the cylinder can?
Hi! Thanks for visiting. It can be either! 🙂