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–+ servings
A neatly stacked tower of greek lemon potato stacks, thinly sliced and roasted, garnished with a small green herb, served on a white plate with a speckled pattern, placed on a black cooling rack.
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5 from 6 reviews

Greek Lemon Potato Stacks

Paper-thin slices of potatoes soak up a flavorful marinade of fresh garlic, lemon, and oregano and then bake in tall stacks.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American, Greek
Keyword: easy side dish, entertaining, holiday recipe
Servings: 6 stacks
Author: The Modern Nonna

Equipment

Ingredients

  • 4 medium yellow potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dry oregano
  • 3 cloves garlic minced
  • 1 teaspoon honey dijon mustard or any mustard variety
  • zest of 1 lemon
  • ½ lemon juiced
  • ½ teaspoon salt
US Customary - Metric

Instructions

  • Preheat oven to 400F (20C).
  • Peel the potatoes. Next, using a mandoline on the thinnest setting, slice each potato into thin slices (making sure to use the safety guard). I like 1/16th inch slices; they will look translucent but hold their shape.
    A hand uses a mandoline slicer to cut yellow potatoes into thin slices for Greek lemon potato stacks over a glass bowl on a wooden surface, with a festive, blurred background.
  • Make the marinade: In a large bowl, mix the olive oil, oregano, garlic, mustard, lemon zest, lemon juice, and salt and mix well. Add the potato slices. Massage the marinade well with your hands making sure all the potato slices are coated.
    A hand pours olive oil and grated lemon zest from a measuring cup onto sliced potatoes in a glass bowl, preparing festive greek lemon potato stacks, with a wintery outdoor scene visible through the window in the background.
  • Stack the potato slices in the wells of the muffin pan, making sure to stack higher than the muffin pan (the potatoes will shrink while they bake). This recipe makes 6 stacks.
    Close-up of a muffin tin filled with greek lemon potato stacks—thinly sliced potatoes seasoned with herbs and spices, ready to be baked. The tin rests on a wooden surface.
  • Cover the muffin pan with foil and bake for 20 minutes. Uncover and bake for another 25 minutes, or until golden and crispy. Enjoy!
    A neatly stacked tower of greek lemon potato stacks, thinly sliced and roasted, garnished with a small green herb, served on a white plate with a speckled pattern, placed on a black cooling rack.

Video

Notes

  • Towering Stacks: These stacks look most impressive when they are stacked tall...at minimum, they should reach above the walls of the muffin pan. The number of slices per stack will vary, depending on the size of the potatoes you use. It's always a good idea to have extra potatoes on hand when making this recipe. 
  • Make it Cheesy: About 5 minutes before the potatoes are done cooking, sprinkle them with a generous amount of Parmigiano Reggiano or your favorite grated, firm cheese. 
  • Serve them Up: Allow the potato stacks to cool slightly in the muffin pan. Then, using a butter knife or an offset spatula, carefully lift each stack out of the pan and place on a serving plate. Decorate the plate with lemon slices and/or sprigs of fresh oregano. 

Nutrition

Serving: 1 serving | Calories: 132kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 205mg | Potassium: 487mg | Fiber: 3g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 23mg | Calcium: 22mg | Iron: 1mg
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