Get ready to transform humble potatoes into an absolute showstopper with these Crispy Stacked Potatoes. Perfectly golden with edges that shatter into a symphony of crunch, each bite delivers comfort and flavor elevated with herbs, fresh garlic, and a snow of parmesan. Whether you’re gearing up for a dinner party or craving an irresistible snack, this simple technique is guaranteed to wow your guests (and yourself)—all while keeping the potato front and center in the most delicious way.

Crispy Stacked Potatoes Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how such basic pantry ingredients come together to create addictive Crispy Stacked Potatoes. Each element brings its own magic: texture, color, fragrance, or that pinch of comfort that only potatoes can deliver.

Potatoes (4, russet or similar): Russet potatoes are starchier, which is perfect for that essential crispy bite and fluffy interior.
Canola oil (for deep frying): Its neutral flavor and high smoke point make it ideal for getting those stacks beautifully crisp.
Olive oil (2 Tablespoons): Gives a luscious gloss and enhances flavor in the finishing toss.
Salt (½ Teaspoon): Just enough to bring out the rich, savory notes in every stack.
Oregano (½ Teaspoon): Adds a subtle herbal kick that pairs perfectly with potatoes and parmesan.
Garlic powder (1 Teaspoon): Delivers deep garlic warmth that gets into every bite.
Parmesan cheese (3 Tablespoons, freshly grated): Provides a nutty, salty finish that clings to the crispy edges.
Garlic (3 Cloves, freshly minced): Fresh garlic wakes up the dish with its lively aroma and bite.
Parsley (2 Tablespoons, freshly chopped): Adds a burst of color and a fresh finish right at the end.

How to Make Crispy Stacked Potatoes

Step 1: Heat the Oil

Start by pouring a couple of inches of canola oil into a Dutch oven or deep fryer. Heat it gently to 325 degrees F. Getting the oil at the right temperature is key—too hot and the stacks burn before the inside cooks; too cool and you’ll miss out on that signature crispiness.

Step 2: Peel the Potatoes

Peel your potatoes and discard (or compost) the skins. This may seem basic, but prepping the surface lets every slice soak up the seasoning and get that perfectly golden crust. Smooth, clean potatoes set the foundation for uniform stacks.

Step 3: Slice and Stack

Using a mandolin, carefully slice each potato as thin as possible. Gather the slices into tidy little stacks, about 10 slices each. This stacking technique is what gives Crispy Stacked Potatoes their irresistible layers and signature crunch.

Step 4: Trim and Cut into Cubes

Trim the sides of each potato stack to form perfect rectangles, then cut them into neat ½-inch squares. This step guarantees that every piece cooks up evenly and looks absolutely stunning when served.

Step 5: Fry Until Golden

With the oil hot and ready, use a slotted spoon to carefully lower your potato cubes into the fryer. Don’t crowd them; fry in batches if needed. Watch as they bubble and crisp, about 7 minutes, until golden and crunchy, the way great Crispy Stacked Potatoes should be.

Step 6: Toss with Seasonings and Cheese

Transfer the piping hot potato stacks from the oil straight into a large mixing bowl. While still hot (so everything sticks!), drizzle with olive oil and toss with salt, oregano, garlic powder, fresh garlic, parsley, and those glorious threads of parmesan. The heat helps the cheese and herbs melt ever-so-slightly, coating each bite in savory goodness.

Step 7: Serve Hot

Once perfectly coated and aromatic, serve your Crispy Stacked Potatoes piping hot. The anticipation is part of the experience—the quicker you share and enjoy, the better they’ll taste!

How to Serve Crispy Stacked Potatoes

Garnishes

Shower your finished stacks with a final dusting of parmesan, extra chopped parsley, and maybe even a sprinkle of flaky sea salt. If you want to go a step further, a light squeeze of fresh lemon or even a pinch of red pepper flakes can brighten and amp up the flavor. Each garnish not only looks beautiful, it brings just the right flourish to highlight those golden layers.

Side Dishes

Crispy Stacked Potatoes are wildly versatile—pair them with grilled chicken, a juicy steak, or even a simple green salad. Their crunchy texture is a fantastic contrast to silky soups or creamy dips. The crispy edges and soft centers play so nicely with just about anything you can dream up.

Creative Ways to Present

Arrange stacks in a tall pile on a rustic board for ultra-casual snacking, or nestle them in chic, individual ramekins for an elegant starter. For parties, thread a few stacks onto skewers for guests to grab. However you display them, their crisp golden edges draw every eye and appetite to the table.

Make Ahead and Storage

Storing Leftovers

If you somehow find yourself with leftover Crispy Stacked Potatoes, let them cool to room temperature before storing in an airtight container in the refrigerator. They’ll keep their texture best if enjoyed within a day or two, and make a lovely surprise addition to salads or breakfast scrambles.

Freezing

While they’re best fresh, you can freeze extra stacks. Arrange the completely cooled stacks in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a resealable bag. They’ll keep for up to one month, just remember that the texture may soften a bit after reheating.

Reheating

To bring leftover Crispy Stacked Potatoes back to life, reheat them on a baking sheet in a hot oven (400 degrees F) for about 10 minutes, or until crisp again. An air fryer works wonders too! Avoid microwaving unless you don’t mind a loss of crispness.

FAQs

Can I make Crispy Stacked Potatoes without a mandolin?

Absolutely! A sharp knife and a steady hand will do the trick. Just aim for slices as thin and even as possible so everything cooks at the same rate.

What’s the best type of potato for this recipe?

Russet potatoes are your best bet for maximum crispness, but Yukon Golds can work in a pinch if you like a slightly creamier interior. Just avoid waxy potatoes, which don’t get as crisp.

Can I bake instead of fry?

While frying delivers unbeatable crunch, you can bake these on a parchment-lined tray at 425 degrees F, brushing stacks generously with oil. They won’t be as golden all over, but you’ll still get satisfying crispiness.

What other seasonings work well?

Feel free to get creative! Smoked paprika, rosemary, chili powder, or za’atar can all bring new life to these potatoes. Just keep the base recipe for structure and let your taste buds be your guide.

How do I keep my potato stacks from falling apart in the oil?

Press your stacks firmly when assembling and handle them gently with a slotted spoon. The natural starch in the potatoes and the even slicing help them “stick” together as they fry up beautifully.

Final Thoughts

If you’re looking for a side dish that’s equal parts irresistible and impressive, go all-in on these Crispy Stacked Potatoes. They’re crisp, flavor-packed, and a total conversation starter—so don’t be surprised when they disappear faster than you can say “seconds.” Give them a try, and get ready to fall in love with potatoes all over again!

Crispy Stacked Potatoes Recipe

★★★★★

5.2 from 5 reviews

Author: Sophie
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

These Crispy Stacked Potatoes are a delightful twist on traditional potato dishes. Thinly sliced potatoes are fried to golden perfection, then tossed in a flavorful mix of herbs and cheese for a crispy, savory treat.

Ingredients

Scale

Potato Stacks:

4 potatoes (russet or similar)

Seasoning Mix:

Canola oil (for deep frying)
2 Tablespoons olive oil
½ Teaspoon salt
½ Teaspoon oregano
1 Teaspoon garlic powder
3 Tablespoons parmesan cheese (freshly grated)
3 Cloves garlic (freshly minced)
2 Tablespoon parsley (freshly chopped)

Instructions

Heat: Heat a couple of inches of oil in a Dutch oven to 325 degrees F.
Peel: Peel the potatoes and discard the peelings.
Slice: Use a mandolin to slice potatoes thin. Form each into stacks of 10.
Cut: Cut off the edges of the potatoes to form into rectangles. Cut each into ½” squares.
Fry: Carefully add stacks to the hot oil. Fry for 7 minutes, or until golden brown and crunchy.
Remove: Transfer the potato stacks to a large mixing bowl using a slotted spoon.
Toss: Toss with olive oil, salt, oregano, garlic powder, minced garlic, chopped parsley, and parmesan.
Serve: Serve hot.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer/Side Dish
Method: Frying
Cuisine: American