Crispy Garlic Potato Stacks are thinly sliced potatoes infused with garlic and thyme, layered and roasted in a muffin tin. Simply delicious!
We love potatoes in this house so we eat a lot of them. They are versatile and they go with pretty much everything. We love recipes that make them just a little more interesting.
These little stacks of layered potatoes are packed full of flavor and easy to make. They seem a lot fancier than they are and while they take a little longer to make, they are absolutely worth it!
What You’ll Need to Make Crispy Garlic Potato Stacks
- Olive Oil – We use extra virgin olive oil but any olive oil, avocado oil, vegetable oil or canola oil may be used for this recipe.
- Fresh Garlic – 4 cloves, peeled and minced. Garlic may be chopped or smashed instead but minced gives the most garlic flavor in the shortest period of time.
- Potatoes – 6 medium sized potatoes, about 2 pounds. Yukon Gold potatoes, red potatoes, Idaho or russet potatoes can be used. Yukon Gold and Red potatoes are less likely to fall apart.
- Pantry Staples – Salt. pepper and dried thyme leaves.
How to Make Crispy Garlic Potato Stacks
These individually portioned Crispy Garlic Potato Stacks are an awesome little side dish that everyone enjoys. The recipe makes twelve and everyone gets two!
Begin by preheating the oven to 375 degrees F.
In a small saucepan, combine the olive oil and the minced garlic. Heat on low heat, stirring occasionally, for 3-5 minutes until fragrant. Remove from heat.
Lightly spray a 12 cup muffin pan with cooking spray. Set aside.
Peel the potatoes and slice into thin, even slices less than 1/4 inch thick. We use a mandoline slicer for consistency.
Place the potato slices into a large bowl and add salt, pepper and thyme leaves. Pour the garlic oil over the top.
Stir until well coated.
Divide the potato slices between the 12 prepared muffin tins. Spoon the remaining oil over the tops of the stacks.
Place into the preheated 375 degree F oven and cook for 40-45 minutes until potatoes are cooked through, crispy and slightly browned.
Serve immediately. Enjoy!
Other Delicious Side Dishes you may like
Parmesan Roasted Broccoli & Cauliflower – Bite sized, flavorful and crisp-tender. A simple and delicious side for any meal!
Pan Fried Brussels Sprouts with Bacon – Caramelized and crispy… and there’s bacon too!
Air Fryer Roasted Baby Carrots – Lightly tossed in olive oil with hints of fresh garlic and dill.
Simple Sauteed Zucchini with Lemon – Tender bites of zucchini cooked with Italian seasoning, a hint of garlic and a burst of fresh lemon.
Creamy Cucumber Salad – Light and refreshing, the perfect summer side.
Crispy Garlic Potato Stacks
Ingredients
Equipment
Method
- Preheat the oven to 375 degrees F.
- In a small saucepan, combine the olive oil and the minced garlic. Heat on low heat, stirring occasionally, for 3-5 minutes until fragrant. Remove from heat.
- Lightly spray a 12 cup muffin pan with cooking spray. Set aside.
- Peel the potatoes and slice into thin, even slices less than 1/4 inch thick.
- Place the potato slices into a large bowl and add salt, pepper and thyme leaves. Pour the garlic oil over the top and stir until well coated.
- Divide the potato slices between the 12 prepared muffin tins. Spoon the remaining oil over the tops of the stacks.
- Place into the preheated 375 degree F oven and cook for 40-45 minutes until potatoes are cooked through, crispy and slightly browned.
- Serve immediately. Enjoy!
Nutrition
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Chocha says
These are extra good to say the least! For a crowd I’d make these instead of baked potatoes for sure! Many complements to you “recipe bandit”