Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with a bit of the melted butter or a neutral cooking spray so the potatoes don’t stick.
Greased muffin tin ready for potato stacks
Scrub the potatoes well under cool running water and pat them completely dry with a clean kitchen towel. There’s no need to peel them; the skins help with texture and color.
Using a mandoline or a very sharp knife, slice the potatoes into very thin rounds, about 1/16 inch thick (as thin as you can comfortably and safely manage). Try to keep the slices roughly the same thickness so they cook evenly.
Thin potato slices on a cutting board
Place the potato slices in a large mixing bowl. Drizzle the melted butter over the potatoes and sprinkle with the salt. Toss gently with clean hands or tongs until every slice is lightly coated and the salt is distributed. If any slices are stuck together, separate them so the butter can get in between.
Divide the potato slices among the 12 muffin cups, stacking the slices neatly into little piles. Fill each cup almost to the top; the potatoes will shrink as they bake. Lightly press down on each stack with your fingers to help them settle into the cups.
Potato slices stacked in muffin tin cups
Spoon any butter left in the bowl over the tops of the stacks so the top edges get extra crispy in the oven.
Bake on the middle rack for 35–45 minutes, or until the potatoes are tender all the way through and the edges are deeply golden and crisp. If your oven has hot spots, rotate the pan halfway through baking for even browning.
Golden potato stackers fresh from the oven
Let the potato stackers cool in the pan for about 5 minutes so they can firm up slightly. Then run a small offset spatula or butter knife around the edges of each cup and gently lift the stacks out onto a serving platter.
Taste and sprinkle with a pinch more salt if needed. Serve hot or warm so the edges stay flaky and crisp.
Variations & Tips
You can dress these up a little without losing the simple, almost-cheating vibe. For a garlic version, stir 1–2 finely minced garlic cloves or 1/2 teaspoon garlic powder into the melted butter before tossing with the potatoes. For a cheesy twist, sprinkle a teaspoon of finely grated Parmesan between a few layers of potatoes in each muffin cup, or just on top for the last 10 minutes of baking.
Potato stacker topped with herbs and sour cream
If you like herbs, add 1–2 teaspoons of dried thyme, rosemary, or Italian seasoning to the butter, or shower the finished stacks with fresh chopped parsley or chives. To make them dairy-free, swap the butter for olive oil or a neutral oil with a high smoke point, keeping in mind they may brown a bit faster.
For meal prep, you can slice and butter the potatoes a few hours ahead and keep them covered in the fridge, then stack and bake when you’re ready; just work quickly so the slices don’t discolor, and don’t soak them in water or they’ll lose the starch that helps them stick together.
Food safety notes: Always wash and scrub potatoes well to remove dirt and any surface bacteria. Discard any potatoes that are very soft, moldy, or have a strong off-odor. If your potatoes have green patches or large sprouts, cut those away generously or discard the potato, as the green parts can be bitter. Use a mandoline with the hand guard or a cut-resistant glove, and keep fingers tucked if using a knife to avoid injury. Store leftover stackers in an airtight container in the refrigerator and reheat thoroughly in a hot oven or air fryer until steaming in the center before serving.
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