Recipe for Delicious, Easy and Unusual Muffin Tin Potato Stacks

These muffin tin potatoes are all about contrast, with crisp edges and soft, buttery centers. Layered with herbs and seasonings, they bake up flavorful and golden without much effort. They work well alongside just about any meal and look a little more special than standard roasted potatoes!

A Note From Kristen

I turn to potatoes often because they’re so versatile and easy to work with. This potato stacks recipe is one of my favorites, using simple ingredients to create crisp edges and tender layers. The contrast in textures is delightful. They feel a little special without much extra work, and my family never seems to get tired of them. I hope you love them too!

~Kristen

A white plate holds several stacks of muffin tin potatoes—thinly sliced, baked, and topped with herbs and grated cheese—set on a light surface with a striped cloth nearby.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

Potatoes: Gives the stacks a creamy center, a soft, buttery taste, and a texture that holds up well during baking. I like to use Yukon Gold potatoes for this recipe, but other starchy varieties like Russet potatoes work well, too.
Melted Butter or Oil: Coats the slices and helps them cook more evenly.
Garlic Powder: Spreads a savory flavor across every layer without overpowering the crispy potatoes.
Dried Oregano: Adds a mellow, earthy note that complements the potatoes.
Salt: Enhances the natural flavors of ingredients, preventing them from tasting flat.
Black Pepper: Infuses the muffin-tin potatoes with a mild heat that keeps their flavors lively.
Grated Parmesan Cheese or Nutritional Yeast: Optional, for garnish. Adds a warm, cheesy flavor, making the dish more inviting.

Slices of roasted muffin tin potatoes stacked in muffin shapes, topped with herbs and grated cheese, cooling on a metal rack.

How to Make Potato Stacks

01

PREP

Preheat the oven to 375°F and lightly grease a muffin tin. In a bowl, toss the potato slices with butter, garlic powder, oregano, salt, and pepper until evenly coated.

Thinly sliced potatoes in a metal bowl, seasoned with herbs, black pepper, and oil—perfect for making muffin tin potatoes, ready to be cooked.

02

STACK

Layer the potato slices in the prepared muffin tin.

03

BAKE

Bake for 35 to 40 minutes, until the edges turn golden.

04

SERVE

Top with Parmesan or nutritional yeast, if using. Serve and enjoy!

Twelve stacks of thinly sliced, baked muffin tin potatoes with herbs and cheese are arranged on a round cooling rack.

Serving Ideas

Pair with Spanish spinach and chickpeas, quinoa salad, pumpkin and sweet potato soup, or chickpea chopped salad.
Serve finger food appetizer-style with a favorite dipping sauce.
Top with caramelized onions, chopped fresh herbs like rosemary or thyme, hot sauce, or cashew gravy.

A plate of stacked, baked muffin tin potatoes seasoned with herbs and salt, with a small wooden container of coarse salt in the background.

Kristen’s Top Tips

Cut the potatoes into thin slices using a sharp knife or mandolin for more even cooking.
Don’t forget to grease the muffin tin generously so the stacks release smoothly.
Press the stacks down lightly before baking to help the layers settle.
Let the stacks rest for a few minutes before removing.
Here are some variations you can try:
- Add thin onion or zucchini slices.
- Use sweet potatoes instead of regular potatoes.
- Add vegan cheddar or gruyere cheese.
- Brush the layers with garlic chili oil.