How to Slice and Stack the Potatoes
Leave the skins on and aim for rounds about 1/16 inch thick. A mandoline with a hand guard makes it easier to cut even slices. Separate any rounds that stick together as you toss them with the butter and salt, then fill each muffin cup almost to the rim. The stacks will shrink as they bake.
How to Lift the Stackers Out Intact
The stackers are ready when the edges are crisp and a thin knife slides easily through the center. Give them 5 minutes in the tin to settle, then run a small offset spatula around each stack and slide it underneath to lift it out. Serve warm while the edges are still crisp.
Oven-Baked 3-Ingredient Crispy Potato Stackers Recipe Card
Individual stacks of buttery Yukon Gold potatoes baked in a muffin tin.
- Prep time — About 20 minutes
- Bake time — 35 to 45 minutes
- Rest time — 5 minutes
- Yield — 12 stackers, about 4 servings
Ingredients
- 2 pounds Yukon Gold potatoes, scrubbed
- 6 tablespoons unsalted butter, melted
- 1 teaspoon fine sea salt, plus more to taste
Instructions
- Preheat the oven to 400°F (200°C). Use a little of the melted butter to lightly grease the bottoms and sides of a standard 12-cup muffin tin.
- Pat the potatoes dry and leave the skins on. Slice them into even rounds about 1/16 inch thick.
- Toss the slices with the remaining melted butter and 1 teaspoon of fine sea salt. Separate any slices that stick together so the butter coats them evenly.
- Divide the slices among the muffin cups, stacking them almost to the top. Press each stack down lightly and spoon any butter left in the bowl over the tops.
- Bake on the middle rack for 35 to 45 minutes, until the centers are tender and the edges are deeply golden and crisp. Rotate the pan halfway through if your oven browns unevenly.
- Let the stacks rest in the tin for about 5 minutes. Loosen the edges with a small offset spatula or butter knife, then gently lift them onto a platter. Add a pinch of salt if needed and serve warm.