How to Stack the Potato Slices
Slice the potatoes about ⅛ inch thick so they cook evenly. Toss them with the seasoned butter, then gather a handful of slices at a time and stand them on edge in the dish. Pack the rows snugly enough to support one another.
How to Get Crisp, Golden Edges
Cover the dish loosely with foil for the first 35 minutes to give the potatoes time to soften. Uncover for the final 20 to 25 minutes so the exposed edges can brown. The stacks are ready when a thin knife slides easily through the middle of a row.
Oven-Baked 4-Ingredient Garlic Herb Potato Stacks Recipe Card
Thin Yukon Gold slices baked upright with garlic herb butter and finished with fresh parsley.
- Prep time — About 15 minutes
- Bake time — 55 to 60 minutes
- Rest time — 5 minutes
- Servings — 6
Ingredients
- 2 pounds Yukon Gold potatoes, thinly sliced
- 4 tablespoons unsalted butter, melted
- 1 tablespoon garlic herb seasoning
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an oven-safe glass casserole dish. Wash the potatoes and slice them about ⅛ inch thick.
- In a large bowl, toss the potato slices with the melted butter and garlic herb seasoning until evenly coated.
- Stand the slices upright in the prepared dish, arranging them in snug rows so they support one another.
- Cover loosely with foil and bake for 35 minutes. Remove the foil and bake for another 20 to 25 minutes, until the potatoes are tender in the center and crisp and golden at the edges.
- Sprinkle the hot stacks with chopped parsley. Let them rest for 5 minutes, then lift out portions with a spatula and serve warm.