These mini potato stacks with fresh rosemary and thyme are a simple, elegant appetizer for entertaining and special occasions.

15 mins
35 mins


  • Three mini muffin tins
  • Large bowl


  • 3 lbs Little Potatoes
  • 3 Tbsp butter, melted
  • 2 Tbsp olive oil
  • 1 Tbsp fresh thyme, chopped
  • 1 Tbsp fresh rosemary, chopped
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup Parmesan cheese, finely grated


  • Step 1

    Preheat oven to 375 °F. Lightly spray three mini muffin tins (may need to work in batches) and set aside.

  • Step 2

    Thinly slice potatoes and place in a large bowl. Add in the melted butter, olive oil, herbs, salt and pepper and gently toss to combine.

  • Step 3

    Layer potato slices into stacks in the prepared muffin tins, filling to the top. Place in oven and bake for 30 minutes or until just tender.

  • Step 4

    Remove and sprinkle each stack with a pinch of Parmesan cheese on top, then return back to the oven for an additional five minutes to melt the cheese.

  • Step 5

    Remove from oven and let sit in the cups for five minutes before removing.