herb roasted potato stacks

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


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



  • 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


  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.


  • 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.


Keywords: herb roasted potatoes