After Trying This Method For Potatoes, I’ll Never Make Them Any Other Way Again [video]

Updated April 6, 2017

Looking for a new way to cook potatoes? If you’re tired of mashed, fried, or roasted potatoes, look no further than this genius potato stack recipe that’s easy and beautiful.

It only requires some thin-sliced potatoes, a muffin tin, and a few simple ingredients for an outcome that will look like you spent hours in the kitchen.

The best part? Not only will these potatoes make a beautiful side dish at your next dinner party or dish-to-pass, but they are perfectly portioned, too.

The parmesan cheese and garlic herb seasoning make them a delicious addition to any menu. Simply follow this easy recipe, which serves 4 to 6 people and can be easily doubled:

  • 8-10 gold potatoes sliced thin (about 1/16 inch thick)
  • 1 tsp garlic powder
  • 3 tbsp butter, melted
  • 2 tbsp parmesan cheese
  • 1 tsp thyme leaves
  • salt and freshly ground black pepper

Begin by preheating your oven to 375°F and greasing your muffin tin with butter.

Peel and slice your potatoes very thin, about 1/16 inch thick and put them in a large bowl. You can easily achieve uniform thickness by using a mandoline. Add the melted butter, parmesan cheese, garlic powder, salt, pepper, and thyme to the bowl and toss to coat the potato slices evenly.

Next, layer the potatoes into stacks in each muffin cup, as many as will fit. Don’t worry about overfilling because the potatoes can be stacked higher than the muffin cup. Sprinkle with fresh ground pepper.

Bake the potato stacks for 55 minutes to an hour, until the edges and tops turn golden brown and the centers are tender. When they are done cooking, remove them from the oven and let them rest for five minutes. Then garnish with additional thyme and parmesan cheese. You can also swap out other herbs if you prefer, such as rosemary, oregano, or basil.

Remove the stacks from the muffin tin and serve to your very impressed dinner guests!

Commenters on the YouTube video who tried the recipe offered these suggestions: “they came out nice, but the next time i make this i will use cupcake cups to avoid the mess. the pans were a pain to clean.” Another responded, “Try silicone cupcake pan you will love it. No mess.”

This commenter’s tips are also helpful: “1.) use a mandolin safely, either with the guard or with a cut resistant glove on. use the palm of your hand to hold the item on the mandolin if you don’t have a guard. Splay your fingers out wide and just use pressure from your hand to keep the potato slicing. 2.) use a bigger bowl to toss things in and get AGGRESSIVE! toss those potatoes around like you mean it. sharp motion down and forward, make small circles and you’ll coat things more evenly and faster.”

Still others raved: “Just made them and they came out PERFECT! I feel like such a cook right now!” and “I made these last week, and they were a huge hit! I served them with veal cutlets, caramelized oignons and sauteed green beans with garlic. Thanks for the recipe!”