Crispy Air Fryer Potato Stacks (Easy Muffin Tin Recipe That’s Perfectly Golden)

You know those recipes that look way fancier than the effort they actually require?
Yeah. These Air Fryer Potato Stacks in a muffin tin are exactly that.

The first time I made them, I honestly just wanted a fun side dish for burgers. What I got was a tray of crispy, buttery, golden potato towers that looked like something from a restaurant that charges $14 for “layered pommes.” And I stood there in my kitchen thinking… Wait, that’s it? That was easy?

If you love crispy air fryer potatoes, easy air fryer side dishes, or anything involving cheese and garlic (who doesn’t?), you’re going to adore this one.

Let’s get into it.

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Why You’ll Love These Air Fryer Potato Stacks

I’ve tested this recipe more times than I’d like to admit. Some batches were slightly undercooked. One batch… we don’t talk about that batch. But now? I’ve nailed it.

Here’s why these stacks work so well:

• Crispy edges, tender centers
• Perfectly portioned thanks to the muffin tin
• Customizable (cheese, herbs, spice it up)
• Way less oil than traditional roasted potatoes
• Ready in under 30 minutes

And the best part? You don’t need fancy skills. If you can slice a potato and stir melted butter, you’re qualified.

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The Secret to Perfect Air Fryer Potato Stacks

Use the Right Potatoes

I always grab Yukon Gold potatoes for this recipe. They strike the perfect balance between creamy and firm.

Russets work too, but they can dry out faster. Red potatoes? Meh. They’re fine, but they don’t give you that same buttery interior.

Pro tip: Slice them evenly. Uneven slices = uneven cooking. Ask me how I know. :/

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Slice Them Thin (But Not Paper Thin)

You want slices about 1/8 inch thick.

I highly recommend using a mandoline slicer like the OXO Good Grips Handheld Mandoline Slicer (you can find it here: https://amzn.to/4c0WtgE). It gives you consistent slices in seconds.

Could you use a knife? Sure. Will it take longer? Also yes. IMO, the mandoline saves your sanity.

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Don’t Skip the Muffin Tin

The muffin tin creates that stacked, crispy shape.

I use a simple non-stick tin like the Wilton Perfect Results Premium Non-Stick Muffin Pan (Amazon link: https://amzn.to/4c1mtbQ). It fits beautifully inside most basket-style air fryers.

Lightly grease it, and the stacks pop right out.

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Ingredients for Air Fryer Potato Stacks

Here’s what you need:

• 3–4 medium Yukon Gold potatoes
• 3 tablespoons melted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ cup shredded parmesan
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme (or ½ teaspoon dried)

Optional but amazing:

• Mozzarella for melty layers
• Paprika for color
• Chopped parsley for garnish

Simple ingredients. Big flavor.

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Step-by-Step: How to Make Potato Stacks in the Air Fryer

Step 1: Prep the Potatoes

Wash and peel (or don’t peel — I sometimes leave the skin on for texture).

Slice them thinly using your mandoline.

Place the slices in a large bowl.

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Step 2: Season Generously

In a small bowl, mix:

• Melted butter
• Olive oil
• Garlic
• Salt
• Pepper
• Thyme

Pour this mixture over the potatoes.

Add parmesan.

Toss everything together until every slice gets coated. I use my hands. It feels messy but satisfying.

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Step 3: Stack Them

Grease your muffin tin.

Layer the potato slices into each cup, pressing down slightly as you go.

Don’t stress about perfection. Rustic looks charming.

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Step 4: Air Fry

Preheat your air fryer to 375°F.

Place the muffin tin inside.

Cook for 15–20 minutes, checking around the 15-minute mark.

The tops should look deeply golden and crispy.

If they need more color, cook 2–3 more minutes.

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Tips That Make a Huge Difference

After making these probably 15 times, here’s what I learned:

1. Don’t Overstack

Fill each cup about ¾ full. If you go too high, the tops crisp but the bottom stays soft.

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2. Press Them Down Midway

At the 10-minute mark, I open the air fryer and gently press the tops with a spoon.

It helps compact them so they cook evenly.

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3. Let Them Rest

Wait 5 minutes before removing them.

They firm up as they cool. If you yank them out immediately, they can fall apart.

Patience pays off here.

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Flavor Variations (Because Plain Is Boring)

Ever want to level these up? Try these:

Cheesy Garlic Explosion

Add:

• Mozzarella between layers
• Extra parmesan on top

Result: Melty, golden goodness.

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Spicy Kick

Add:

• ½ teaspoon cayenne
• Smoked paprika

Pairs perfectly with burgers or steak.

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Herb Garden Style

Mix in:

• Rosemary
• Sage
• Chives

They taste like fancy holiday potatoes.

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What to Serve with Air Fryer Potato Stacks

These pair beautifully with:

• Grilled steak
• Roast chicken
• Burgers
• Holiday turkey
• Even brunch eggs

I once served them at a dinner party and someone asked if I “catered professionally.” I laughed and said, “Nope. Just own an air fryer.” 🙂

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Why the Air Fryer Works So Well

Ever wondered why these crisp better in an air fryer than in the oven?

The circulating hot air hits all sides of the muffin tin. That constant airflow creates crispy edges without drowning the potatoes in oil.

Compared to oven-baked versions, I notice:

• Faster cooking time
• Crispier tops
• Less greasy texture
• More even browning

Honestly, air fryer potato recipes changed my weeknight dinners.

If you don’t own one yet, I use the COSORI Air Fryer Max XL 5.8QT ( https://amzn.to/4aW2HNJ). It fits a standard muffin tin perfectly and heats evenly every time.

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Storage & Reheating

Got leftovers? Rare, but possible.

Store in an airtight container for up to 3 days.

To reheat:

• Air fry at 350°F for 4–5 minutes

They crisp right back up. Microwave? Please don’t. We’re not savages.

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Common Mistakes to Avoid

Let me save you from frustration.

• Slicing too thick – they won’t cook through.
• Not preheating the air fryer.
• Skipping grease in the tin.
• Overcrowding the basket.

Small tweaks. Big difference.

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Are These Healthy?

Let’s be real.

They’re potatoes with butter and cheese.

But compared to deep frying? Way lighter.

Air frying uses minimal oil, so you get that crispy texture without soaking the potatoes.

Balance, right?