Golden edges, fluffy centers, and a cheeky pop of salty feta—these muffin-tin potato stacks turn humble spuds into Greek-ish show-stoppers. They’re holiday-table glam and weeknight easy. One bowl, one tin, zero fuss. Ready to slice, stack, and impress? Let’s go! 🥔🎉

❤️ Why You’ll Love These Potato Stacks

• Crispy Meets Creamy: Paper-thin layers roast into a mini Pommes Anna with golden edges and tender centers.
• Mediterranean Flare: Oregano, garlic, EVOO, and feta bring authentic Greek island vibes to your kitchen.
• Muffin-Tin Magic: Perfectly portioned individual stacks without any fancy molds or equipment needed.
• Make-Ahead Hero: Re-crisp beautifully, making them meal-prep or party-prep friendly for busy schedules.
• Naturally Gluten-Free: Potatoes do all the heavy lifting while delivering comfort food satisfaction.

🍲 Ingredients

Russet Potatoes 🥔 – For this recipe I used Russet Potatoes. These have the perfect starch content for the ultimate crisp that you want on these Potato Stacks. Russets are also incredibly budget-friendly and easy to find in any grocery store. They will also last for a long time in a cool, dark place.

Feta – The feta in these Potato Stacks adds a little saltiness and flavor. If you know me, you know I love putting feta in (and on) everything. To me, it is such a versatile cheese, and it’s also incredibly budget-friendly. You can buy it in a tub and it’ll last forever in your fridge.

👩‍🍳 How to Make Potato Stacks

1. Preheat the oven to 375°F (190C). Oil 12 muffin cups with olive oil and set aside.
2. Cut the potatoes into thin slices, about 1/8 inch thick slices and add them to a bowl.
3. Melt the butter and to it add salt, pepper, dried oregano, dried thyme and pressed garlic. Add the sliced potatoes to the melted butter mixture and gently toss coat the potato slices.
4. To assemble the stacks in the muffin cups, layer 4 slices of potatoes, 1 tbsp or so of feta crumbles and then repeat until the muffin cup is full to the top. If you have leftover feta, top potato stacks with remaining feta. Repeat with the remaining potatoes and fill all 12 muffin cups. Drizzle any remaining melted butter mixture over the tops of all the potato stacks.
5. Cover the potato stacks lightly with small rounds of parchment paper that fit just over each muffin cup and bake for 45-50 minutes, until golden brown, tender on the inside and crispy on the outside.
6. Garnish with fresh parsley and serve.

🪄 Tips and Tricks

• Occasions: This is a great side dish for any celebration like Thanksgiving or Christmas.
• Creativity: Get creative with the layers and add your own spin on these delicious treats.
• Slicing: Use a mandoline for perfectly even potato slices if you have one available.
• Coverage: Ensure coverage with parchment paper to prevent over-browning while maintaining crispy edges.

🗒 Variations

There are so many different ways you can make Potato Stacks. You can truly stack ANYTHING in these delicious little flavor bombs. Here are some ideas:

• Fresh thyme and parmesan cheese
• Dill and feta cheese with a drizzle of tzatziki (for a Greek spin)
• Taco meat and Monterey jack cheese (for a Mexican spin)
• Cheddar cheese, bacon crumbles, and top with sour cream and green onions

🗒 Substitutions

• Russet Potatoes: Swap with Yukon Gold for a creamier, more buttery texture if preferred.
• Oil – EVOO is a classic Greek fat that has a high smoke point, perfect for roasting, delivering authentic Mediterranean flavor while helping achieve those crispy edges. However, if you prefer, you can substitute melted butter for extra richness; although oil provides better browning without burning.
• Cheese – Swap feta for goat cheese, sharp cheddar, or vegan alternatives.
• Herbs – Feel free to experiment with thyme, rosemary, or za’atar for variety.

🗒 Best served with

• Green Bean Casserole
• Delicious, Buttery Garlic Confit
• Hot Lemon + Garlic Oil Burrata Cheese (with crispy baguette)

👝 How to Store Leftovers

These are best enjoyed fresh but you can pack the leftovers in an airtight container in the fridge and reheat for up to 3-4 days.

🤔 Common Questions

Crispy Potato Stacks with Feta

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These delicious Potato Stacks are crispy, layered with feta, and the perfect side dish or appy for the holiday season. 🥔

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine Greek-Inspired

Servings 12 potato stacks

Calories 199 kcal

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Ingredients

  

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• 4 medium Idaho or Russet Potatoes, cut into 1/8 inch thick slices
• 1/2 cup unsalted butter
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp pepper
• 6 garlic cloves, pressed or minced
• 12 oz crumbled feta cheese
• 12 small rounds of parchment paper to fit over each muffin cup

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Instructions

 

• Preheat the oven to 375°F (190C). Oil 12 muffin cups with olive oil and set aside. *You can also add a small strip of parchment paper that overhangs the side of each muffin cup to make removing these from the muffin tin easier; refer to photos in the blog post*
• Cut the potatoes into thin slices, about 1/8 inch thick slices and add them to a bowl.
• Melt the butter and to it add salt, pepper, dried oregano, dried thyme and pressed garlic. Add the sliced potatoes to the melted butter mixture and gently toss coat the potato slices.
• To assemble the stacks in the muffin cups, layer 4 slices of potatoes, 1 tbsp or so of feta crumbles and then repeat until the muffin cup is full to the top. If you have any leftover feta crumbles, add just a few to the top of each stack. Repeat with the remaining potatoes and fill all 12 muffin cups. Drizzle any remaining melted butter mixture over the tops of all the potato stacks.
• Cover the potato stacks lightly with small rounds of parchment paper that fit just over each muffin cup and bake for 45-50 minutes, until golden brown, tender on the inside and crispy on the outside.
• Garnish with fresh parsley and serve.

Video

Notes

• This is a great side dish for any celebration like Thanksgiving or Christmas!
• If you don’t have russet potatoes, yellow or yukon gold potatoes will work too.

Nutrition

Calories: 199kcal | Carbohydrates: 14.7g | Protein: 5.8g | Fat: 13.8g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Cholesterol: 45.6mg | Sodium: 458.7mg | Fiber: 1.1g | Sugar: 1.6g

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