Garlic & Parmesan Crispy Potato Stacks in Muffin Tins
I’ve been trying to come up with a fun idea for a potato appetizer for my upcoming Friendsgiving party. After some trial and error, I landed on these Garlic & Parmesan Crispy Potato Stacks in Muffin Tins. They are a fun and elegant way to serve potatoes as an individual appetizer, but would also make a great side dish. These thin scalloped potatoes cook to crispy golden brown perfection in a muffin tin and are the perfect garlicky, buttery bite!
This recipe for potato stacks is so comforting and delicious, your family will request them over and over and your guests will keep coming back for more!
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Why You’ll Love This Recipe
Easy and Elegant. They look impressive and are super easy to make, plus you don’t have to peel the potatoes. So leave those skins on! There is one caveat, however, it is much easier if you use a mandoline slicer. So that’s your PSA.
Crispy on the outside, soft on the inside. The potatoes crisp up perfectly on the edges while the inside stays soft.
Garlic and Parmesan perfection. Garlic and Parmesan are the best combination, and when baked on the crispy potatoes, it makes for the perfect bite.
How to Make Garlic & Parmesan Crispy Potato Stacks
Equipment:
- Mandoline slicer or sharp knife (this is my mandoline)
- 9×13 baking dish or large mixing bowl
- Small saucepan
- Measuring spoons & cups
- Spatula
- Muffin tin and/or muffin cups
- Fork
- Toothpicks or cocktail picks
- Serving platter or board
Ingredients:
- 6 Russet Potatoes or Yukon Gold Potatoes
- 3 Tbsp Extra Virgin Olive Oil
- ½ Tbsp Garlic, minced (about 2-3 cloves)
- ½ Cup Parmesan Cheese, grated (plus extra for topping)
- ½ Tbsp Parsley, chopped (plus extra for garnish)
- ½ Tsp Salt
Instructions:
- Preheat your oven to 4oo°F (205°C)
- Thinly slice your potatoes using a mandoline slicer. If you don’t have a mandoline, use a sharp knife and make sure the slices are thin and even. Then put the slices into a 9×13 baking dish or a large mixing bowl.
- Pour the olive oil and minced garlic into a saucepan and saute over medium heat until the garlic is fragrant, about 2 minutes.
- Remove from heat. After a few minutes, stir in the grated parmesan cheese, chopped parsley and salt.
- Pour the oil mixture on the potatoes and stir to coat. After you give the potatoes a few stirs, use your hands to make sure all the slices are coated.
- Place the sliced potatoes on top of each other into each section of your muffin pan, creating even stacks. Top with a little extra parmesan cheese.
- Bake in the oven at 4oo°F (205°C) for about 25 minutes or until the edges of the potatoes turn golden brown and a toothpick slides easily into the center of a stack.
- Remove from the oven and let the potatoes cool for about 5 minutes.
- Place a toothpick in each stack, then, using a fork to scoop out the stacks and place them in rows on a serving platter.
- Serve and enjoy with a side of ketchup or your favorite sauce!
Pro Tips
#1 Use a mandoline. To get those thin, consistent potato slices that stack well and cook evenly, a mandoline slicer is best. If you’re slicing by hand, try to keep the slices uniform in thickness so they will cook evenly.
#2 Butter the muffin tins. If you’re not using a silicone muffin tin or cups, make sure to grease your muffin tin with cooking spray.
#3 Uneven Stacks. Make sure the potato slices are thin and stacked evenly. Pressing gently as you layer the slices can help the stacks hold together better. Let the stacks cool for a few minutes in the tins and place your toothpicks before removing, and this will prevent them from falling over.
#4 Oil bubbling in the Oven. The stacks may be a little bubbly from the oil towards the end of the bake. They should not bubble over and will set once removed from the oven. If it looks like they are going to bubble over, use a little less oil next time.
Recipe Riffs & Swaps
Try Sweet Potatoes. Swap regular potatoes for sweet potatoes and add a pinch of smoked paprika and thyme instead of parsley for a fun twist! You may need to adjust the baking time for the sweet potatoes.
Add Crispy Bacon. Add crispy bacon pieces to the oil mixture before coating the potatoes for a delicious addition.
Swap the Herbs. Try using other fresh herbs instead of parsley, like sage, thyme or rosemary.
Vegan Version. Use nutritional yeast or a vegan cheese in place of Parmesan or leave it off altogether! The potatoes will still have that lovely garlic and buttery flavor from the oil and are tasty even without the cheese.
Storing Leftovers
Freezing: After baking, let the potato stacks cool completely before placing them in an airtight container or wrapping them individually in foil. Freeze for up to 2 months. To reheat the stacks, thaw in the refrigerator overnight and heat up in the oven at 350°F (175°C) until warmed through.
Storing: Store leftover potato stacks in an airtight container in the refrigerator for 3-4 days. For the best texture, reheat in the oven or air fryer to preserve crispiness.
How To Reheat
Oven Method. Preheat your oven to 350°F (175°C). Place the potato stacks on a baking sheet or in a muffin tin again and heat for 10-15 minutes until warmed through and the edges crisp up.
Air Fryer Method. Set your air fryer to 350°F (175°C) and heat the stacks for 5-7 minutes. This method crisps up the edges nicely without drying out the interior.
Microwave Method. Place the potato stacks on a microwave-safe plate and cover with a damp paper towel. Heat for 1-2 minutes, checking halfway through. This is faster, but your stacks may not keep their crispy edges.
These little stacks of potatoes are about the cutest appetizer I have ever seen. And not only that, they are SO delicious. Garlic Parmesan Potato Stacks are perfect for a fancy dinner party, a game-day appetizer, or even a side dish at Thanksgiving. Transforming simple potatoes into these charming, crispy stacks makes my heart and tummy happy. You’ve got to try them!
Need another holiday side dish or party app? Try our easy Mini Green Bean Casserole Cups. Check out all of our other party appetizer ideas for all of your upcoming holiday hosting!
Garlic & Parmesan Crispy Potato Stacks in Muffin Tins
Ingredients
Equipment
Instructions
- Preheat your oven to 4oo°F (205°C)
- Thinly slice your potatoes using a mandoline slicer. If you don’t have a mandoline, use a sharp knife and make sure the slices are thin and even. Then put the slices into a 9×13 baking dish or a large mixing bowl.
- Pour the olive oil and minced garlic into a saucepan and saute over medium heat until the garlic is fragrant, about 2 minutes.
- Remove from heat. After a few minutes, stir in the grated parmesan cheese, chopped parsley and salt.
- Pour the oil mixture on the potatoes and stir to coat. After you give the potatoes a few stirs, use your hands to make sure all the slices are coated
- Place the sliced potatoes on top of each other into each section of your muffin pan, creating even stacks. Top with a little extra parmesan cheese.
- Bake in the oven at 4oo°F (205°C) for about 25 minutes or until the edges of the potatoes turn golden brown and a toothpick slides easily into the center of a stack.
- Remove from the oven and let the potatoes cool for about 5 minutes.
- Place a toothpick in each stack, then, using a fork to scoop out the stacks and place them in rows on a serving platter.
- Serve and enjoy with a side of ketchup or your favorite sauce!
Notes
- If you don’t have a mandoline slicer, slice by hand using a sharp knife. Try to keep the slices uniform in thickness so the potatoes will cook evenly.
- If you’re not using a silicone muffin tin or cups, make sure to grease your muffin tin.
- Make sure the potato slices are thin and stacked evenly. Pressing gently as you layer the slices can help the stacks hold together better.
- Let the stacks cool for a few minutes in the tins and place your toothpicks before removing, and this will prevent them from falling over.
- The stacks may be a little bubbly from the oil towards the end of the bake. They should not bubble over and will set once removed from the oven. If it looks like they are going to bubble over, pull them from the oven and carefully soak up a little of the oil with paper towels, and use a little less oil next time.
Happy Hosting!
