Thyme and garlic potato stacks
Thyme & Garlic Potato Stacks are the easy way to make a spud look super extra and absolutely had to be included within my ‘24 days of Christmas potatoes‘ series. These little golden towers are crispy on the edges, buttery in the middle, and packed with flavour from fresh thyme, fragrant garlic, and a cheeky bit of clarified butter. They’re potatoes dressed to impress—perfect for any festive table, from Christmas dinner to your next dinner party. The ingredients are minimal but don’t let that fool you into thinking the flavours are minimal, they are bloomin delicious.
If you’re looking for a side dish that’s simple to make but looks like you spent hours perfecting it, this is the one. These stacks are the perfect balance of rustic and refined, giving off major I’m-a-chef-but-totally-chill energy. Goof food, less faff.
Potatoes, but make them fancy
We all know potatoes are the ultimate comfort food, but these stacks take them to a whole new level. By slicing the potatoes thinly and layering them with thyme, garlic and clarified butter, you’re essentially turning humble spuds into something that looks straight out of a Michelin-starred menu. And the best part? They’re ridiculously easy to make, however I would recommend whacking out the mandolin because that’s the fastest and best way to get even slices.
The key is in the layering. Each potato slice absorbs the garlicky, herby goodness as it cooks, turning soft and tender in the center while the edges crisp up beautifully. It’s the kind of magic that only potatoes can deliver.
Tips for the Perfect Potato Stacks
- Slice ‘em thin: A mandolin is your best friend here. It’ll give you those perfect, even slices that make the stacks cook evenly. No mandolin? A sharp knife and a steady hand will do the trick but you may need a little bit more patience.
- Don’t skimp on seasoning: Potatoes are like sponges—they soak up all the flavours you give them. Make sure you season each layer with a little salt, pepper, and thyme to ensure every bite is packed with flavour. We love a bit of salt on this site.
- Use a muffin tin: This is the secret to keeping the stacks perfectly shaped. It also helps the edges crisp up beautifully while the centers stay soft and buttery. Obvs, the deeper the muffin tray the bigger your stacks will be.
A recipe worth sharing
Potatoes are the love language of food, and these stacks are my way of saying, “You deserve something delicious.” If you give this recipe a try, make sure to snap a pic and tag me over on Instagram —I want to see those crispy edges and perfect layers!
So go ahead, stack those spuds, and get ready to fall in love with potatoes all over again. These Thyme & Garlic Potato Stacks are proof that sometimes, the simplest ingredients create the most extraordinary dishes.
Luckily for you, I have a load more potato recipes to come this festive season, but let me know what you want to see me do with a spud! I might be able to slip an extra one in if it’s a goodun x
FOUR YEARS in the making, and it’s finally happening—the POTATO BOOK is here! Don’t miss out—click here to pre-order your copy now! 🥔🎉
Thyme and garlic potato stacks
By Poppy Cooks
https://www.poppycooks.com/recipes/thyme-and-garlic-potato-stacks/
Ingredients
- 5-6 large Maris Piper potatoes, peeled
- Bunch of thyme
- 1 tsp garlic granules
- 200g clarified butter, melted
- Salt and white pepper to season
Metric
Imperial
Instructions
- Preheat the oven to 180ºc/350ºf. Place a small sprig of thyme in the bottom of each muffin tin and set aside. Slice your potatoes to 3mm thick, using a mandolin if you have one for ease and speed. Grab a 5.5cm/2inch ring cutter and cut out circles.
- Season your clarified butter well with salt and white pepper, and add in the garlic granules. Toss all of your potato slices into the butter. Make sure they're all well coated then stack up the slices until 8-10 high, seasoning between each layer. Every 2-3 layers add in a sprinkling of thyme leaves.
- Top each potato stack with a circle of baking parchment, then pop a paper cupcake case on top. Fill the casing with baking beans or uncooked rice to weigh the slices down, then place into the oven for 35-40 minutes.
- Turn the oven up to 200ºc and bake for another 10-15 minutes until golden brown and super crunchy. Serve up as a little canapé, topped with a blob of sour cream and a spoonful of caviar if you're feeling boujie.