These oven baked 3-ingredients crispy potato stackers are the exact ones my neighbor walked into our garden club meeting with, still warm on a white platter. They disappeared in minutes and everyone was hovering, waiting for the last one, so of course we all begged for the recipe. When she told us it was literally just potatoes, butter, and salt, we all kind of laughed because it felt like cheating.But that’s the magic: thinly sliced potatoes, stacked in a muffin pan, baked until the edges are golden and flaky. They look fancy enough for a party, but they’re easy enough to throw together on a weeknight after work.Warm crispy potato stackers on a white platterWarm crispy potato stackers on a white platterServe these crispy potato stackers piled onto a simple white platter so those golden, ruffled edges really show off. They’re perfect next to roasted chicken, steak, or grilled salmon, but they also shine on a brunch table with eggs and a big green salad.I like to put out a little bowl of sour cream or Greek yogurt and some chopped herbs so people can dress them up if they want. They reheat well in the oven or air fryer, so you can make them ahead for holidays or potlucks and just crisp them back up right before serving.Oven Baked 3-Ingredient Crispy Potato StackersServings: 12 stackers (about 4 servings)Ingredients2 pounds Yukon Gold potatoes, scrubbed6 tablespoons unsalted butter, melted1 teaspoon fine sea salt, plus more to tasteDirectionsPreheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with a bit of the melted butter or a neutral cooking spray so the potatoes don’t stick.Greased muffin tin ready for potato stacksGreased muffin tin ready for potato stacksScrub the potatoes well under cool running water and pat them completely dry with a clean kitchen towel. There’s no need to peel them; the skins help with texture and color.Using a mandoline or a very sharp knife, slice the potatoes into very thin rounds, about 1/16 inch thick (as thin as you can comfortably and safely manage). Try to keep the slices roughly the same thickness so they cook evenly.Thin potato slices on a cutting boardThin potato slices on a cutting boardPlace the potato slices in a large mixing bowl. Drizzle the melted butter over the potatoes and sprinkle with the salt. Toss gently with clean hands or tongs until every slice is lightly coated and the salt is distributed. If any slices are stuck together, separate them so the butter can get in between.Divide the potato slices among the 12 muffin cups, stacking the slices neatly into little piles. Fill each cup almost to the top; the potatoes will shrink as they bake. Lightly press down on each stack with your fingers to help them settle into the cups.Potato slices stacked in muffin tin cupsPotato slices stacked in muffin tin cupsSpoon any butter left in the bowl over the tops of the stacks so the top edges get extra crispy in the oven.Bake on the middle rack for 35–45 minutes, or until the potatoes are tender all the way through and the edges are deeply golden and crisp. If your oven has hot spots, rotate the pan halfway through baking for even browning.Golden potato stackers fresh from the ovenGolden potato stackers fresh from the ovenLet the potato stackers cool in the pan for about 5 minutes so they can firm up slightly. Then run a small offset spatula or butter knife around the edges of each cup and gently lift the stacks out onto a serving platter.Taste and sprinkle with a pinch more salt if needed. Serve hot or warm so the edges stay flaky and crisp.Variations & TipsYou can dress these up a little without losing the simple, almost-cheating vibe. For a garlic version, stir 1–2 finely minced garlic cloves or 1/2 teaspoon garlic powder into the melted butter before tossing with the potatoes. For a cheesy twist, sprinkle a teaspoon of finely grated Parmesan between a few layers of potatoes in each muffin cup, or just on top for the last 10 minutes of baking.Potato stacker topped with herbs and sour creamPotato stacker topped with herbs and sour cream
My neighbor brought these to our garden club meeting and everyone demanded the recipe. So simple it almost feels like cheating.
