Potato Stacks with Garlic Herb Butter: A Fun Twist for Thanksgiving
Switch up your Thanksgiving side dishes with these delicious and easy-to-make potato stacks with garlic herb butter. Crispy, flavorful, and fun to serve, this recipe is the perfect twist on traditional potatoes.
Servings 4 servings
Ingredients
For Garlic Butter
- 1/2 cup salted butter
- Handful of chopped parsley about 4 tbsp, roughly chopped
- 2 tbsp garlic paste or freshly minced garlic
- 1 medium shallot thinly sliced into rounds
- Kosher salt and Black Pepper to taste
For potato stacks
- 5-6 large Yukon gold potatoes thinly sliced using a mandolin
- Enough Rosemary sprigs to fill your muffin tin about 12 pieces broken off the stem
- 1/2 cup freshly shredded parmesan cheese
- Cooking spray
- Flaky salt to finish the dish
Instructions
- Preheat the oven to 375°F .
- Melt the butter in a small pan on low heat. Add parsley, garlic, shallots, salt, and pepper. Stir for 2-3 minutes, then set aside to cool.
- Slice the potatoes thinly using a mandolin. Once the garlic butter has cooled, pour it over the potato slices and toss to coat.
- Spray a muffin tin with cooking spray. Place a rosemary sprig at the bottom of each muffin cup.
- Take a small handful of the butter-coated potato slices and stack them together to fit each muffin cup. Stack all the way to the top, as the potatoes will shrink in the oven. Sprinkle Parmesan on top.
- Cover the muffin pan with foil and bake for 30 minutes until just about tender, then uncover and increase the oven temperature to 425 degrees and bake for another 15 minutes or until the edges of the stacks start to get golden brown
- Let the stacks cool for a few minutes, then remove from the muffin tin. Flip them upside town to reveal a golden crust with a rosemary crust. Sprinkle with flaky salt and serve warm
Notes
Use a toothpick to test doneness of the the stacks and allow the butter to settle before removing from the pan