Herb roasted potato stacks! Introducing your favorite new holiday side dish. We made these mini stacks a few weeks ago for a dinner party and they were such a hit! Even though the flavors are classic for this time of year (rosemary, thyme, butter), the presentation was unique and the mini stacks were perfectly crispy and cheesy.

Long-time readers will know what fans we are of The Little Potato Company. I’ve been using their potatoes in my kitchen for years and they are hands down the best potatoes I’ve ever had. Everyone I serve them to says the same thing; they can’t believe how tender and buttery they are.

That’s why I was so excited to see their new Terrific Trio Holiday Blend bags. A mix of three Creamer potato varietals- red, yellow and blue- for a festive pop of color to your holiday meals. These bags also contain 3 pounds of potatoes, or enough to serve 12!

As a family of 3, there is no way that we could normally eat a bag of this size, but it’s the perfect grab for serving to guests! Since I’ve been out of my kitchen for months this Fall, I was so excited to get back in and create a fun spin on my perfect roasted potatoes that I normally serve this time of year.

To make these mini herbed stacks, you’ll need to thinly slice the potatoes first. Since Creamer potatoes from The Little Potato Company have naturally thin skins, this process goes by fairly quickly. If you made my vegetable pot pie that I posted last month, then it’s a similar technique!

You can also slice these in a food processor fitted with a slicing blade, but I think you’ll find that it actually goes faster with a sharp knife. At least, it does for me!

Toss your thinly sliced potatoes with melted butter, olive oil and fresh herbs. I love the combination of both butter and olive oil and think it provides the perfect balance of salty flavor to these potatoes.

From there, stack the potatoes into mini muffin tins till they reach the top of the pan. You can use regular muffin tins, but I think the mini version is just darling and it also makes for a cute passed appetizer if you don’t want to serve these as a side dish.

Bake the potatoes until just golden and crispy, then remove from the oven and dust with freshly grated parmesan cheese. You know I take my dairy very seriously around here and if I’m going to enjoy cheese, then I want it to be quality! The little sprinkle on top provides just the perfect umami bite and brings the whole dish together. Pop them back in the oven until the cheese has melted, then remove.

You’ll want to let these cool in the pan for at least 5 minutes before serving. This allows the potatoes to firm up so they easily slide out of the muffin tin.

If you make this recipe, come back to leave a comment and rating! Seeing you make my recipes makes my day. You can also tag #delishknowledge on social media.

Herb Roasted Potato Stacks

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: ~36 potato stacks
• Category: side dishes, appetizer
• Method: Oven
• Cuisine: American, Holiday, Gluten-Free

Description

Herb Roasted Potato Stacks! These mini potato stacks are sure to become a new favorite holiday side dish.

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• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: ~36 potato stacks
• Category: side dishes, appetizer
• Method: Oven
• Cuisine: American, Holiday, Gluten-Free

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: ~36 potato stacks
• Category: side dishes, appetizer
• Method: Oven
• Cuisine: American, Holiday, Gluten-Free

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Ingredients

• 1 (3# bag) Holiday Blend Little Potato Company potatoes
• 3 tablespoons butter, melted
• 2 tablespoons olive oil
• 1 tablespoon fresh chopped thyme
• 1 tablespoon fresh chopped rosemary
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 1/3 cup finely grated parmesan cheese

Instructions

1. Preheat oven to 375 degrees F. Lightly spray 3 mini muffin tins (may need to work in batches) and set aside.
2. Thinly slice potatoes and place in a large bowl. Add in the melted butter, olive oil, herbs, salt and pepper and gently toss to combine.
3. Layer potato slices into stacks in the prepared muffin tins, filling to the top. Place in oven and bake for 30 minutes or until just tender.
4. Remove and sprinkle each stack with a pinch of parmesan cheese on top, then return back to the oven for an additional 5 minutes to melt the cheese.
5. Remove from oven and let sit in the cups for 5 minutes before removing.

Notes

• You can use larger muffin tins in this recipe, I just like the mini stacks! They are also great as passed appetizers.
• If you don’t need to make so many stacks, then simply halve the recipe and substitute in a bag of Terrific Trio Creamer potatoes instead.

 

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