Crispy Potato Stacks

Makes 12-Large or 24-Small Potato Stacks
These little harvest bundles are a huge family hit. They are deliciously flavored with butter, salt, and seasonal herbs. Our trick is to make them with mini potatoes and bake them in mini muffin tins. That way you can eat three or four stacks.
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  • 3 pounds of potatoes, Russet, or Yukon Golds
  • 3 tablespoons (45g) butter, melted
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 teaspoon (5ml) kosher salt
  • ½ teaspoon (2.5ml) pepper
  • 1 teaspoon (5ml) thyme, chopped
  • 1 teaspoon (5ml) sage, chopped
  • 1 bunch of sage leaves
  • 1 bunch of thyme leaves


Preheat the oven to 375°F/190°C. 

Coat a 12-cup muffin pan (or 24-cup mini pan) with butter or cooking spray. Melt butter in a large bowl and add oil, chopped herbs, and salt and pepper. Mix and set aside.

Fill a large bowl with cold water, peel potatoes and add them to water. When finished peeling, drain water and dry potatoes before slicing. Using a mandoline, slice each  potato 1/16”  (1.5mm) or thinner and add slices to the butter-herb mixture. Coat all of the potatoes evenly with the butter-herb mixture.

Place one potato slice in the bottom of each muffin cup and top with one sage leaf. Divide the remaining potato slices between all cups filling to the top. (Note: Discard the round ends or bake them separately on a parchment-lined baking sheet.) Bake for 45-60 minutes till tender. Remove from oven and let stacks sit for 3-5 minutes. Carefully remove with a small spoon or spatula. Gently turn the stacks over to expose the sage leaf. 

Garnish with a few thyme leaves, salt and serve immediately.


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