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Fresh Herb & Garlic Potato Stacks

Potato recipes can be boring. I have a couple go-to recipes, but no lie when I pulled these out of my oven it was love at first taste! In my opinion, they should be right up there with the most famous of potato sides like the French Fry or mashed potato… yeah, they are that good.

A little crispy on the outside and soft toward the middle, bursting with flavors of garlic, fresh parsley, and parmesan cheese…. amazing!

My 3-year-old is actually not a big fan of potatoes. I mean, come on! I know this won’t last forever and eventually, he will join the rest of America and our love for the potato.  He just looks down at his plate like “really?” “You want me to eat that?”

Well, this potato got the same look like the rest- he cleaned up his whole plate (including a big salad) and stated that he was “all done” I told him he had to take a bite and try it if he wanted to get up. He sat for a minute looking at it like it was liver and onions, I ignored him and continued with cleaning up. Out of the corner of my eye, I see him take a bite. I figured that would be the end of that and he would bring me his plate, but he ate bite after bite only leaving the top and bottom (I guess he like the softer ones) but, he ate it- anyone who has a toddler knows food can be challenging- but if we continue to give them real, good tasting food, they will come through. Everyone else in the house was on board, and if you try these, you will see why!

For other potato recipes check out this Homemade French Fry recipe


Fresh Herb & Garlic Potato Stacks

In my opinion, these potato stacks should be right up there with the most famous of potato sides like the French Fry or mashed potato… yeah, they are that good.
Course Side Dish
Cuisine American
Keyword garlic and herb potato stack recipe, garlic and herb potato stacks, potato stacks
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 stacks


  • 5 medium-size potatoes sliced thin
  • 2 tablespoon olive oil
  • Handful finely chopped fresh parsley or about 3 Tbsp
  • ½ teaspoon pink salt or sea salt or more to taste
  • ½ teaspoon black pepper or more to taste
  • 4-6 tablespoon fresh parmesan or vegan cheese  like this
  • 3 large garlic cloves grated


  • Preheat oven to 400.
  • Slice potatoes and place in a medium bowl
  • Chop parsley and add to bowl.
  • Grate garlic over potatoes.
  • Mix in olive oil, salt, and pepper.
  • Grate in fresh parmesan or cheese substitute.
  • Mix really well with a wooden spoon making sure the slices aren’t sticking together and everything gets seasoned.
  • Start stacking the potatoes in a Jumbo muffin tin biggest slices on bottom then littler ones on top (I used about 8 for each one, but it doesn’t have to be exact) until you use up all the potatoes. LINE WITH MUFFIN CUPS FOR EASY CLEAN UP!
  • Use what's leftover in the bottom of the bowl (parsley, cheese, garlic that fell to the bottoto top them with.
  • Cover (I just covered with a cookie sheet) and bake for 40 min. Halfway through baking time, remove cover and allow to finish baking.

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