Crispy Potato Stacks (Easy and Fail Proof Recipe) - Rasa Malaysia (2024)

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The most delicious Crispy Potato Stacks you'll ever make! These potatoes are buttery with the crispiest tops and bottoms while the center are soft and tender. This is the perfect side dish for everyday meal, holidays or special occasions, just like Crispy Leaf Potatoes.

Crispy Potato Stacks (Easy and Fail Proof Recipe) - Rasa Malaysia (1)

Crispy Potato Stacks (Easy and Fail Proof Recipe) - Rasa Malaysia (2)

Table of Contents

What Is a Potato Stack?

Potato stacks are roasted potatoes stacked up vertically, usually in a muffin tin. The potatoes are sliced thinly, arranged and stacked one over another to form a stack.

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This Crispy Potato Stacks recipe is absolutely delicious, rivaling the crispy leaf potatoes recipe, except that they come in individual stacks, crispy tops and bottoms, and is probably my new favorite side dish now.

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After baking and roasting in the oven, every layer of the potato stack has golden brown and crispy edges and bottoms. They are basically the best homemade potato chips baked in a muffin pan!

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Other Recipes You Might Like

  • Crispy Leaf Potatoes
  • Crispy Roasted Potatoes
  • Crispy Baked Sweet Potatoes

How to Make Potato Stacks?

Potato stacks are very easy to make at home with very simple ingredients. The basic steps are:

  • Slice the potatoes into thin slices of 1/16-inch-thick.
  • Season the sliced potatoes with unsalted butter, olive oil, salt and herbs.
  • Stacking up the potatoes in a muffin pan.
  • Bake and roast in the oven.

It’s a fun recipe to make and the end results are absolutely delicious and gorgeous in presentations.

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Tips on How to Cook Potato Stacks?

I am sure you ask “Do I need a mandolin slicer?” The answer is no. Here are my tips and techniques:

  • Use Yukon gold potatoes with a diameter of about 2 1/2 inches in the center. This will make sure that the sliced potatoes fit well into a standard muffin pan.
  • Do not peel the skin of the potatoes. After roasting, the skin becomes crispy.
  • Slice the potatoes with a shark knife evenly. This will make sure that the potatoes cook evenly.
  • You don’t need a mandolin slicer, unless you have a blade that slice to 1/16-inch in thickness.
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What Herbs Do I Need?

For herbed potato stacks, I used rosemary and Italian parsley, infusing every slice of the potato with earthy and herb aromas.

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This recipe is a winner and yields the most delicious potatoes you’ll ever make in your kitchen. They have the crispiest tops and bottoms, buttery and very tasty. Try my recipe and you will love it.

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How Many Calories per Serving?

This recipe is only 325 calories per serving.

What Dishes to Serve with This Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

Creamy Garlic Chicken

Garlic Chive Butter Grilled Steak

Baked Pork Chops

Baked Salmon

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Crispy Potato Stacks Recipe

The most delicious Crispy Potato Stacks you'll ever make! The potatoes are buttery with the crispiest tops and bottoms while the center are soft and tender.

4.53 from 92 votes

Print

By Bee Yinn Low

Yield 3 people

Prep 15 minutes mins

Cook 45 minutes mins

Total 1 hour hr

Ingredients

  • 2 lbs. (900g) yukon gold potatoes
  • 2 tablespoons unsalted butter (melted)
  • 2 tablespoons olive oil
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped parsley
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • cooking spray

Instructions

  • Preheat oven to 375°F (190°C). Prepare the potatoes. Leave the skin on. Slice the potatoes into 1/8-inch (0.3cm)-thick slices using a Mandoline slicer.

    Crispy Potato Stacks (Easy and Fail Proof Recipe) - Rasa Malaysia (14)

  • Add the butter, olive oil, rosemary, parsley, salt and pepper to the potatoes. Stir to combine well.

    Crispy Potato Stacks (Easy and Fail Proof Recipe) - Rasa Malaysia (15)

  • Spray some cooking spray to a standard muffin pan. You will need 10 tins. Arrange the potatoes into each tin, starting with the bigger sliced potatoes at the bottom and smaller ones towards the top. Fill the 10 cups.

    Crispy Potato Stacks (Easy and Fail Proof Recipe) - Rasa Malaysia (16)

  • Baked the potato stacks for 45-50 minutes or until the edges and tops turn golden brown. Remove the potato stacks from the oven, remove them from the muffin tin and serve immediately.

Notes

Adapted fromSouthern Living.

Course: American Recipes

Cuisine: American

Keywords: potato stacks

Nutrition

Nutrition Facts

Crispy Potato Stacks Recipe

Amount Per Serving (3 people)

Calories 325Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g38%

Cholesterol 20mg7%

Sodium 806mg35%

Carbohydrates 37g12%

Fiber 7g29%

Protein 7g14%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

Crispy Potato Stacks (Easy and Fail Proof Recipe) - Rasa Malaysia (2024)

FAQs

What makes potatoes crispy science? ›

Meanwhile, starch starts to create the chip's crispy crust. Potato cells are packed with starch granules, which swell and burst during cooking. The starch molecules then dissolve and form a gel, which hardens to make the crust.

Is starch good for crispy potatoes? ›

Starchy potatoes are preferred because their waxy cousins have a much high moisture content and don't naturally want to crisp up the way starchy potatoes do. Regarding rinsing, I prefer when I prep potatoes, to let them sit in a salt-water solution, ensure they're really dry and then double-fry in duck fat.

Can you stack baked potatoes in the oven? ›

As for double-layering the potatoes in the oven – I'm assuming you're trying to save time – but that's not a good idea. Place similarly-sized potatoes on a single layer. This will allow for good air circulation in the oven and even cooking.

What makes potatoes stick together? ›

This suggests that you really do need some starch to help them stick together. Squeezing the potatoes helped in a number of ways: The potatoes cooked more evenly and developed a more consistent golden-brown crust. The squeezed potatoes also maintained their crispy exterior for longer.

Why aren't my potatoes getting crispy? ›

An overcrowded pan will turn a sauna into a steam bath; Your potatoes will cook, but they'll be soft, moist, and bland like steamed potatoes. Even if you're tempted to save dishes by throwing a mound of potatoes onto one baking sheet, parsing them out over two will give them the space they need to crisp up.

How do you keep crispy potatoes crispy? ›

Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.

Why don't my potatoes stay crispy? ›

A baked potato needs to be cooked for at least 45 minutes to an hour at a high temperature (around 400-425 degrees Fahrenheit) to become crispy on the outside. You might not be using enough oil. If you're not using enough oil to coat the potato, it won't get crispy as it bakes.

Which is crispier flour or cornstarch? ›

Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating. When the food is fried, the moisture cooks out of the cornstarch, leaving a crackly, puffy coating on the outside.

Does cornstarch make things extra crispy? ›

The pantry staple can be used for thickening sauces, making crispier fried foods, and so much more.

What does cornstarch do to potatoes? ›

After closely inspecting the brand of frozen French fries I often buy, I realized that they are coated in a blend of starches to help crisp them up. So, I decided to give the method a shot with roasted potatoes. And it turns out, coating the potatoes with cornstarch is the secret to super crispy roasted potatoes!

How do you get shredded potatoes to stick together? ›

Place into a DRY bowl and combine with 1 tbsp flour and 1/4 tsp salt and pepper. The salt will draw out a small amount of moisture from the shredded potato, which glues with the flour to keep the potato intact.

How to make several baked potatoes at once? ›

You can get out your baking sheets and place the potatoes on each sheets and fit them on rack or more. We have three racks in our one oven but we have a double oven. Pre pierce a few areas on the potato, salt and pepper for the out side. You can wrap one sheet all together or wrap each potato.

How to make magic mud with potatoes? ›

Put the chopped potatoes into a large heatproof mixing bowl, then add enough hot water from the tap to cover them. Make sure there is suitable adult supervision while using the hot water. Stir the potatoes for a few minutes. When ready, an adult should carefully pour the mixture through a sieve into another large bowl.

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