Crispy Piri-Piri Potato Stacks
We're taking the humble potato and elevating it into something truly special with a hit of Piri-Piri heat and plenty of garlic-thyme butter. These crispy potato stacks are all about that ‘best of both worlds’ texture we're talking crispy edges that give way to a center so buttery and tender it practically melts.
Ingredients
- 3 lbs Russet or sweet potatoes choose smaller potatoes if possible
- ½ cup butter
- 4 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- 2 teaspoon piri-piri seasoning
- ½ teaspoon coarse salt
- ¾ cup Parmesan cheese freshly grated
- 12 small fresh thyme sprigs for garnish, approx. 1-inch
Instructions
Prep the Oven & Tins
- Preheat your oven to 380°F. Generously grease two 6-cup jumbo (extra-large) muffin tins. These larger wells are ideal for the wider diameter of Russet slices; however, standard tins will work for smaller potatoes.
The Starch-Removal Process
- Peel the potatoes and use a mandoline to create uniform, thin rounds (about ⅛-inch). To ensure maximum crispiness, submerge the slices in a bowl of ice-cold water for at least 10 minutes (or up to 24 hours). This removes surface starch that can lead to sogginess. Drain and thoroughly pat dry with a clean tea towel before proceeding.
Infuse the Piri-Piri Butter
- Melt the butter in a small saucepan over medium-low heat. Stir in the minced garlic, chopped thyme, piri-piri seasoning, and salt. Allow the mixture to steep for 2–3 minutes to fully bloom the spices, then remove from heat. In a large bowl, toss the dried potato slices with this infused butter until every surface is coated.
Assemble the Stacks
- Place one small thyme sprig at the bottom of each muffin cup. Begin layering the potato slices, starting with the smaller rounds. To create structural richness, add a pinch of grated Parmesan after every 4 slices. Continue stacking until the potatoes sit slightly higher than the rim of the cup, as they will compress significantly during baking.
The Two-Stage Bake
- Wipe away any stray cheese from the top of the tin, then seal the trays tightly with foil.
- The Tenderize Phase: Bake for 30–35 minutes at 380°F.
- The Crisping Phase: Remove the foil and increase the heat to 430°F. Roast for another 10–12 minutes. You are looking for deep golden, crispy edges and a tender center. Lift a stack carefully with a small spatula to check that the bottoms are golden brown and crisp. If required, return to the oven for a few minutes more to get the desired crispiness.
- *Time will vary based on the thickness of potato slices, the height of stacks and individual oven temperatures.
Release and Serve
- Let the stacks rest for 2 minutes before removing. Carefully invert the tins onto a platter to showcase the golden, thyme-infused bottoms.
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Video
Notes
Preparation Hacks (Make-Ahead)
- The Night Before: Slice and submerge the potatoes in cold water; store them in the fridge to prevent browning and pull out starch. You can also prepare the Piri-Piri butter ahead of time and store it in an airtight container.
- Assembly Day: Ensure the potatoes are bone-dry before tossing with the (re-melted) butter to guarantee the best texture.
Tried this recipe?Let us know how it was!