Holidays
Crispy Potato Stacks with Feta
Prep
15 minutes
Cook
45 minutes
Yield
12 potato stacks
These delicious Potato Stacks are crispy, layered with feta, and the perfect side dish or appy for the holiday season. 🥔
These Potato Stacks 🥔 are a force to be reckoned with. They are crispy, bitesize and so delicious. These are made with a few easy ingredients and layers of feta cheese, making this recipe the ultimate comfort food. Serve these as an appetizer, a side dish, or an easy snack.
❤️ Why You’ll Love These Potato Stacks
- Quick Prep: Prep these Potato Stacks in 15 minutes and let your oven do the rest of the work.
- Crowd-pleasing: These are a crowdpleaser because there is nothing that people like more than potatoes and cheese. You can’t go wrong.
- Budget-friendly: Make these Potato Stacks with a few easy, and inexpensive ingredients. They are great for when you are trying to save money on that grocery bill, especially during the holiday season when you’re hosting!
🍲 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
- Preheat the oven to 375°F (190C). Oil 12 muffin cups with olive oil and set aside.
- 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 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.
- 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.
🪄 Tips and Tricks
- This is a great side dish for any celebration like Thanksgiving or Christmas!
- Get creative with the layers. You can totally add your own spin on these!
🗒 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: If you don’t have russet potatoes, yellow or Yukon gold potatoes will work too.
- Herbs: Use any combination of fresh or dried herbs.
- Feta: Swap the feta for regular, shredded cheese.
🗒 Best served with
👝 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
Russet potatoes. Although these are also good for mashing, and other purposes, they are GREAT for making crispy potatoes. The reason why is that they naturally contain less moisture.
Feta cheese is a great source of nutrients such as calcium and protein. However, it is also high in sodium and fat. Despite it being lower in fat than many other cheeses, it still should be eaten in moderation like all cheese.
Crispy Potato Stacks with Feta
Ingredients
- 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
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.
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.
