Roasted Potato Stacks


  • 1/2 cup unsalted butter
  • 1 to 2 tablespoons of either finely chopped Sage or Thyme
  • 1 teaspoon minced fresh Garlic
  • 1 teaspoon finely chopped flat-leaf Parsley
  • 2 cups 1/16" sliced waxy Potatoes
  • Kosher salt
  • Freshly cracked black pepper


Preheat oven to 375°F. Over low heat, melt butter in a small saucepan. Remove from heat. Add the finely chopped Sage (or Thyme) and Parsley, minced Garlic and salt and pepper to taste.

Put four to six 6" oval or rectangular ramekins on a baking tray with sides.

Peel the Potatoes. Using a mandolin, slice the Potatoes lengthwise into 1/16" see-through pieces (they’ll be the same overall shape and size of each Potato). If you don’t have a mandolin or are scared to use it, use a cheese slicer! It’s amazing what a good job it does.

Put the thin Potato slices into a large work bowl. Pour the melted Herb butter over the Potato slices. Use your hands to gently mix the Potato slices and Herbed butter so that the Potato slices are evenly coated.

Divide the Potato slices between the ramekins, placing the slices smooth, flat and overlapping (if possible): let excess butter drip off into saucepan. It’s important that the ramekins each contain roughly the same height of stacked Potato slices. Press down on each Potato stack to compress. Sprinkle any remaining Herbs over the top of each ramekin. Discard any remaining melted butter.

Cover the baking tray of ramekins with aluminum foil. Bake at 375°F for 25 minutes or so, until stack is fork tender. Remove from oven. (You can make them a day in advance up to this point.)

Turn heat up to 425°F. Discard aluminum foil. With a spatula, remove the Potato stack from each ramekin, letting any excess butter drip back into the ramekin. Place each stack directly on the ungreased baking tray. Roast for 15 to 20 minutes until the edges are golden brown and crisp.

Thyme | Garlic | Parsley | Potatoes