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Roasted Potato Stacks – Recipe

by jughandle

Roasted potato stacks with crisp baked cheese are the perfect comfort food.  These little treats are easy to make and can be served with anything you’d normally have potatoes with, only fancier.

5 from 1 vote
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Roasted Potato Stacks Recipe

Simple easy to make or make ahead and pop in the oven recipe. Sometimes you just need comfort food.
Course appetizer, hors d'oeuvre, Side Dish
Cuisine American
Keywords Potato Stacks
Cooking Method oven roasted
Hot/Cold Dish Hot
Prep Time 20 minutes
Cook Time 1 hour
Resting/draining time 20 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Author jughandle

What You Will Need:

  • 2 lbs red potatoes - Yukon gold or Russet works well too
  • 4 cloves garlic - sliced or crushed
  • 1 tsp kosher salt - more or less to taste
  • 1/2 tsp black pepper - more or less to taste
  • 1 tsp Italian seasoning - Sprinkle on top before roasting
  • 3 Tbsps olive oil - or butter
  • 1 Cup Cheese - any kind will work, grated.

Equipment Needed:

  • Mandolin, large mixing bowl, muffin tin, pastry brush


  • Preheat the oven to 375 °F

To make the garlic oil:

  • combine the olive oil and crushed garlic cloves in a small saucepan and gently warm over low heat until fragrant but the garlic is not brown.
  • Remove  from the heat and set aside to cool down a bit.

For the Stacks:

  • Use any type of potato that you like, some people even like sweet potatoes, but it is easier if you select potatoes roughly the size of the muffin tin.
  • Clean and Peel the potatoes or use them with skin on. Slice potatoes as thin as possible by hand or with a mandolin.
  • Brush or spray a 12 hole muffin tin with the garlic oil or baking spray using a pastry brush, spray can or paper towel.
    spray tins
  • The easiest way to arrange the slices would be to put the slices in a large bowl and toss with the oil mixture until coated.
  • Mix in grated cheese. Then start stacking the slices in the muffin tins.
  • You can be as fancy as you want to be. Some people arrange them like rose petals. Some just jam them into the tin. It all eats the same.
  • Season with salt and pepper. Sprinkle the potato stacks with the fresh thyme leaves.
  • Roast the potato stacks in the preheated oven for 45 minutes to an hour or until the potatoes are golden brown and cooked through. The thicker your slices the longer they will take to cook.
  • Serve immediately with any main entrees.


Get creative, change up your seasonings and try different potato types.


Nutrition Facts
Roasted Potato Stacks Recipe
Amount Per Serving (1 Stack)
Calories 124 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 266mg12%
Potassium 357mg10%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 100IU2%
Vitamin C 7mg8%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Michele February 21, 2012 - 6:42 pm

Ha! Definitely not a taboo subject, and I’m giving these taters a try tonight. They are in the oven. How can they not be good? Your picture alone makes my mouth water.

P.S. Don’t you love those cryptic comments? They always brighten my day. I hope my made more sense, but maybe not!

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jughandle April 15, 2012 - 7:50 am

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Wendy Hampton October 11, 2012 - 12:26 pm

Excellent and unique recipe. I’m going to layer in some parmesan cheese and I think I would like to try this with zucchini or sweet potatoes layered with brown sugar! Great idea and thank you for sharing.

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