Mediterranean Elegant Roasted Potato Stacks
These roasted potato stacks are a classy yet simple way to serve potatoes with a Mediterranean touch. Thinly sliced potatoes are layered with garlic, herbs, butter, and olive oil, then roasted until golden and crisp on the edges while tender in the center. A sprinkle of Parmesan adds richness, and fresh parsley gives a burst of color. They make a perfect side dish for dinner parties, holidays, or anytime you want to elevate your potatoes beyond the ordinary.
Prep & Cook Time: 55 minutes
Servings: 4–6
Ingredients
3 large russet or Yukon gold potatoes, thinly sliced (use mandoline if possible)
3 tbsp unsalted butter, melted
2 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh thyme leaves (or ½ tsp dried)
½ tsp smoked paprika (optional)
Salt & black pepper, to taste
¼ cup Parmesan cheese, finely grated
Fresh parsley, for garnish
Instructions
Preheat oven
Heat to 400°F (200°C). Grease a muffin tin lightly or line with parchment squares for easy removal.
Prepare the seasoning mix
In a small bowl, combine melted butter, olive oil, garlic, thyme, smoked paprika (if using), salt, and black pepper.
Slice and coat potatoes
Slice potatoes into thin rounds (about 1/16-inch thick). Place in a large bowl and toss with the butter-olive oil mixture until evenly coated.
Stack the potatoes
Layer the potato slices into muffin cups, stacking them neatly. Fill each cup almost to the top. Sprinkle Parmesan cheese over each stack.
Roast
Bake for 40–45 minutes, until the potatoes are tender in the center and the edges are golden brown and crisp.
Garnish and serve
Let cool slightly, then carefully remove stacks from the muffin tin. Garnish with fresh parsley and serve warm.
Tips & Variations
Potato Choice: Yukon golds give a buttery, creamy texture, while russets get crispier edges. Try mixing both for texture contrast.
Cheese Options: Swap Parmesan for Pecorino Romano, Gruyère, or crumbled feta for a Mediterranean twist.
Herb Variations: Rosemary, oregano, or basil also pair beautifully with potatoes if you want a different flavor profile.
Add a Veggie Layer: Thin slices of zucchini, eggplant, or sweet potato can be layered in for extra color and nutrition.
Make it Spicy: Add a pinch of chili flakes or cayenne pepper to the butter mixture for gentle heat.
Serving Idea: Serve with a side of tzatziki, roasted garlic aioli, or hummus for dipping.
Shortcut: If you don’t have a muffin tin, arrange stacks on a parchment-lined baking sheet, leaning them slightly against one another.
Q&A
Q: Can I make these ahead of time?
A: Yes. You can slice and season the potatoes a few hours before, then stack them in the muffin tin, cover, and refrigerate. Bake just before serving for best results.
Q: How do I keep the potatoes from sticking to the pan?
A: Grease the muffin tin well with butter or olive oil, or line with parchment rounds at the bottom of each cup.
Q: Can I make these dairy-free?
A: Absolutely. Swap the butter for extra olive oil and skip or replace the Parmesan with a dairy-free cheese or nutritional yeast.
Q: What’s the best way to slice the potatoes evenly?
A: A mandoline works best for uniform, thin slices, but a sharp knife will do the job with a bit more time.
Q: Do I need to peel the potatoes?
A: It’s optional. The skins crisp up nicely and add extra texture and nutrients, but you can peel if you prefer a softer bite.
Nutrition
(per serving, based on 6 servings)
Calories: ~180
Protein: 3g
Carbohydrates: 20g
Fat: 10g
Fiber: 2g
Sodium: 220mg
(Values will vary based on potato size, cheese amount, and butter vs olive oil choice.)
Conclusion
Mediterranean Elegant Roasted Potato Stacks are a simple yet impressive side dish that blends crispy edges, soft centers, and rich, savory flavors. They’re versatile enough for weeknight dinners yet stylish enough for holidays and special gatherings. With herbs, cheese, and a golden finish, these stacks bring both elegance and comfort to the table.