Potato Stacks

I love pasta and rice but my husband is potty about potatoes. If that makes us sound like Jack Spratt and his wife, we’re not really, as I can happily fill my face with any form of carbohydrate.

Still, it’s always good to have a different way of cooking the (in our household) ubiquitous spud and these potato stacks are ridiculously easy (if you’ve got a mandoline), tasty and good-looking. They’re also relatively quick (see above re mandoline).

I cooked them in loose-based mini Victoria sandwich tins but a muffin tin works too. I served two per person.

Potato Stacks

Image of potato stacks


About 800g potatoes (I used Désirée)

3 tbsp olive or rapeseed oil + more to grease the tin

1/2 tspn dried thyme (or 1 tspn fresh, leaves picked)

1 fat clove of garlic, crushed

Salt and freshly ground black pepper, to taste


Pre-heat oven to 200C/400F/Gas Mark 6.

Brush the tin with a little oil. Peel the potatoes and slice them into thin discs, preferably using a mandoline. Put them in a bowl with the remaining ingredients and mix well to coat every slice – get your hands in there.

Image of potatoes coated with oil etc

Pile into the tins, trying to keep the stacks fairly level and cramming in as much as possible, as they’ll shrink a bit during cooking.

Cook in the pre-heated oven for about 30 minutes or until the top is crisp and golden and the potato underneath is soft to the tip of a knife all the way down.

Cool briefly in the tin and then lift out, levering gently with a palette knife if you’re using a muffin tin.

Image of potato stacks, cooked

20 thoughts on “Potato Stacks

  1. These are ridiculously easy to prepare and I bet that they’re very tasty, too. My kind of dish, to be sure. My thoughts on food can be easily summarized: if it’s got carbs, it’s got to be good. Oddly enough, I feel the same way about bacon.

    • We are twin souls. I had some amazing bacon yesterday, a Suffolk cure with beer, spices and molasses. For once, it was a not-too-sweet version. The potato stacks are quite cute, I think. Maybe they’d go well with bacon. Hmmmm ….

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