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Chef Ava

3-Ingredient Crispy Potato Stackers

These crispy potato stackers are made with just three simple ingredients—Yukon Gold potatoes, butter, and sea salt. Baked in a muffin tin until the edges are deeply golden and crisp while the centers stay buttery and tender, they make an elegant side dish that's perfect for holidays, Sunday dinners, and special occasions.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 12 potato stackers
Course: Side Dish
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes, scrubbed
  • 6 tbsp unsalted butter, melted
  • 1 tsp fine sea salt, plus more to taste

Equipment

  • 12-cup muffin tin
  • mandoline slicer or sharp knife
  • large mixing bowl
  • offset spatula or small knife
  • pastry brush

Method
 

  1. Preheat oven to 400°F. Lightly grease a standard 12-cup muffin tin with melted butter or cooking spray.
  2. Using a sharp knife or mandoline slicer, cut the potatoes into thin rounds about 1/8 inch thick. Leave the skins on.
  3. Place the potato slices in a large bowl. Add the melted butter and sea salt, then toss gently until every slice is evenly coated.
  4. Stack the potato slices into neat piles and place each stack into the prepared muffin cups, pressing down gently.
  5. Bake for 50–55 minutes until the edges are deeply golden and crispy and the centers are fork-tender.
  6. Remove the muffin tin from the oven and let the stackers rest for 5 minutes.
  7. Carefully loosen each stacker with a small knife or offset spatula. Sprinkle with additional sea salt if desired and serve warm.

Notes

Slice the potatoes as evenly as possible, about 1/8 inch thick, for consistent cooking. A mandoline slicer produces the best results. Grease the muffin tin generously to prevent sticking and allow the stackers to rest for 5 minutes before removing them from the pan.