Crispy Potato Stacks with Herb Butter

Prep Time
Cook Time


  •  2 ½ pounds russet potatoes, scrubbed (about 6)
  •  10 Tablespoons Danish Creamery Butter, melted
  •  2 Tablespoons finely chopped fresh parsley
  •  1 Tablespoon finely chopped fresh oregano leaves
  •  1 Tablespoon finely chopped fresh thyme leaves
  •  1 garlic clove, minced and smashed into a paste
  •  Kosher salt
  •  freshly ground black pepper


  • Preheat oven to 400°F.
  • Use a mandoline or a sharp knife to cut potatoes into very thin slices, about ⅛-inch to 16-inch thick. Place in a large bowl.
  • Combine melted butter, parsley, oregano, thyme and garlic in a glass measuring cup and stir until well mixed. Pour over potatoes, season with salt and pepper and toss to coat the slices evenly.
  • Layer the potatoes in the muffin tin, stacking them until they are about ½-inch above the edge of each muffin cup (they will shrink down as they cook).
  • Set on a baking sheet to catch any drips then bake for 40-50 minutes, or until golden brown and crispy on the edges.
  • Let cool 5 minutes, then run a knife around the potato stacks and carefully remove them from the pan. Garnish with fresh herbs and flaky salt. Serve hot.

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