Upgrade your side dish game with these Crispy Piri-Piri Potato Stacks! Thinly sliced russet and/or sweet potatoes are layered with buttery garlic, fresh thyme, piri-piri seasoning, and Parmesan cheese, then baked in extra-large muffin tins for perfectly crispy edges and tender centers.
These potato stacks are as stunning to look at as they are delicious to eat—perfect for any occasion!
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Ingredients
- Butter
- Garlic cloves
- Fresh thyme
- Piri-piri seasoning
- Coarse salt
- Russet or sweet potatoes
- Parmesan cheese
See recipe card below for quantities.
Instructions
Preheat the Oven
Preheat your oven to 375°F. Grease two 6-cup extra large muffin tins to accommodate the size of russet potato slices. Or regular muffin tins for smaller potatoes.
Slice the Potatoes
Peel the russet or sweet potatoes and use a mandolin to slice them thinly. Soak the slices in cold water for 10 minutes (or up to 24 hours if you want to prepare them in advance) to remove excess starch. Drain and dry thoroughly by laying them out a clean tea towel and patting them dry.
Prepare the Butter Mixture
Melt the butter in a small pot over medium-low heat. Add the minced garlic, chopped thyme, piri-piri seasoning, and salt. Warm for 2–3 minutes to infuse the flavours into the butter, then remove from heat.
In a large bowl, toss the potato slices with the warm butter mixture until evenly coated.
Assemble the Stacks
Place a thyme sprig at the bottom of each muffin tin cup. Stack the potato slices in the muffin cups (smaller circles first). After every 4 slices, grate with Parmesan cheese. Repeat the process until the stacks reach the top (or slightly higher) of the muffin cups. The stacks will shrink.
Brush off any excess Parma that is on the tray, then wrap each tray tightly with foil.
Bake
Bake for 30-35 minutes. Remove the foil and raise the heat to 425°F, cook for another 10-12 minutes or until the edges are golden and crispy, and the centers are tender. Lift a stack up to check how crispy the bottom is.
Serve
Let the stacks cool slightly before carefully removing them from the muffin tin. Serve warm with the thyme side up and enjoy!
Watch how to make potato stacks
Equipement Used
Cooked on the Hestan Home Duel fuel range Proud Hestan Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try these Crispy Piri-Piri Potato Stacks recipe we’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us! Elaine & James
Crispy Piri-Piri Potato Stacks
Ingredients
- ½ cup butter
- 4 garlic cloves minced
- 1 tablespoon fresh thyme chopped
- 12 1-inch thyme sprigs
- 2 teaspoons piri-piri seasoning
- ½ teaspoon coarse salt
- 3 pounds russet or sweet potatoes
- ¾ cup Parmesan cheese freshly grated
Instructions
Preheat the Oven
- Preheat your oven to 375°F. Grease two 6-cup extra large muffin tins to accommodate the size of russet potato slices. Or regular muffin tins for smaller potatoes.
Slice the Potatoes
- Peel the russet or sweet potatoes and use a mandolin to slice them thinly. Soak the slices in cold water for 10 minutes (or up to 24 hours if you want to prepare them in advance) to remove excess starch. Drain and dry thoroughly by laying them out a clean tea towel and patting them dry.
Prepare the Butter Mixture
- Melt the butter in a small pot over medium-low heat. Add the minced garlic, chopped thyme, piri-piri seasoning, and salt. Warm for 2–3 minutes to infuse the flavours into the butter, then remove from heat.
- In a large bowl, toss the potato slices with the warm butter mixture until evenly coated.
Assemble the Stacks
- Place a thyme sprig at the bottom of each muffin tin cup. Stack the potato slices in the muffin cups (smaller circles first). After every 4 slices, grate with Parmesan cheese. Repeat the process until the stacks reach the top (or slightly higher) of the muffin cups. The stacks will shrink.
- Brush off any excessParma that is on the tray, then wrap each tray tightly with foil.
Bake
- Bake for 30-35 minutes. Remove the foil and raise the heat to 425°F, cook for another 10-12 minutes or until the edges are golden and crispy, and the centers are tender. Lift a stack upto check how crispy the bottom is.
Serve
- Let the stacks cool slightly before carefully removing them from the muffin tin. Serve warm, with the thyme side up, and enjoy!
Rate this Recipe
- If you get the chance to try this recipe we’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us!
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