Description
Muffin Tin Potatoes are golden, crispy potato stacks baked with butter, Parmesan, garlic, and thyme. Each bite-sized serving is tender inside, crunchy on the edges, and full of comforting flavor — perfect for dinners, holidays, or any cozy meal.
Ingredients
Scale
- 2 medium russet potatoes (about 1½ pounds), peeled and thinly sliced
- 2 tablespoons unsalted butter, melted
- 4 cloves garlic, finely minced (or 2 teaspoons garlic powder)
- ½ cup Parmesan cheese, grated
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon fresh thyme, chopped
- 12 tablespoons heavy cream or whole milk
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
- In a large bowl, toss sliced potatoes with melted butter, garlic, Parmesan, salt, pepper, and thyme until evenly coated.
- Layer 6–8 slices of potato into each muffin cup, pressing down slightly.
- Pour 1 tablespoon of heavy cream or milk over each stack.
- Sprinkle extra Parmesan and thyme on top of each stack for added flavor.
- Bake for 30–35 minutes until golden brown and tender in the center.
- Let cool for 5 minutes, then gently remove from the muffin tin and serve warm.
Notes
- Use a mandoline for thin, even potato slices.
- Don’t skip the Parmesan — it helps crisp the edges.
- Let the potatoes rest before removing to keep their shape.
Nutrition
- Serving Size: 1 stack
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg