Muffin Tin Potatoes

I will not lie to you! The first minute I heard of these potatoes, I began making them. For roughly eight years now, this has been my go to recipe for parties, potlucks or whatever event I am hosting. This dish works well as a side dish or an appetizer. I have recently updated the recipe and added in some tweaks I made. They can be served at breakfast, alongside a plate of eggs and bacon.

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These come out of the oven as crispy on the top and moist and soft on the inside. They taste super buttery and delectable. The recipe only calls for six simple ingredients and it will look like the fanciest dish on the table that took forever to make. You can use your choice of herbs with this recipe. What is listed in here are the ones I use most of the time.

I have also seen these made by stacking the potatoes in an upright position in the muffin tin. When doing this, the butter and cheese tends to drip slowly down each of the slices. When I made the Muffin Tin Potatoes this way, I increased the amount of butter, and I also increased the parmesan and garlic powder. When they were finished cooking, I sprinkle them with shredded mozzarella cheese and place them under the broiler to melt the cheese.

When I pulled the tin out of the oven, I then sprinkled them with fresh parsley and chopped green onions. When you remove them the potatoes are in a vertical position and each slice has the flavor all over it. They also appear really fancy when you have them in a vertical position versus the horizontal.

Frequently Asked Questions:

I am trying to eat healthier, can I eliminate the butter?

As much as I understand the desire to eat healthy, there are just some foods that taste better with butter. However, you could substitute the butter with Olive Oil if you choose.

Do I have to use a muffin tin?

Using a muffin tin gives this dish it’s unique look for a side dish. The potato slices are stacked together using the muffin tin.

What potato variety is the best to use?

Any potato variety that becomes starchy as it breaks down is a good choice. I prefer to use Yukon Gold, Reds or Russets.

What Ingredients do you need to make Muffin Tin Potatoes

Potatoes 

Margarine

Rosemary

Garlic powder

Parmesan cheddar

Salt and tasting powder

How to make Muffin Tin Potatoes

FIRST STEP:

Preheat the oven to 350*

In a large mixing bowl put the potato slices, melted butter, rosemary, garlic powder and parmesan cheese.

a)

b)

c)

d)

SECOND STEP:

Stir gently to combine.

Lightly spray the muffin tin with non stick spray

THIRD STEP:

Stack the potato slices on top of one another until they just peek over the top of each muffin cup.

a)

b)

c)

d)

FOURTH STEP:

Bake for one hour.

a)

b)

Sprinkle the tops of each stack with more parmesan and fresh chopped parsley just before serving.

Muffin Tin Potatoes

Muffin Tin Potatoes

Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 8 potatoes of your choice, cleaned and sliced thin
  • 1 tbsp Parmesan Cheese
  • 1 tbsp chopped Rosemary
  • 2 tbsp butter, unsalted and melted
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions

FIRST STEP:

Preheat the oven to 350*

In a large mixing bowl put the potato slices, melted butter, rosemary, garlic powder and parmesan cheese.

SECOND STEP:

Stir gently to combine.

Lightly spray the muffin tin with non stick spray

THIRD STEP:

Stack the potato slices on top of one another until they just peek over the top of each muffin cup.

FOURTH STEP:

Bake for one hour.

Sprinkle the tops of each stack with more parmesan and fresh chopped parsley just before serving.

Nutrition Information:
Serving Size: 1 piece
Amount Per Serving: Calories: 150Total Fat: 28gSaturated Fat: 22gTrans Fat: 6gCholesterol: 380mgSodium: 44mgProtein: 24g