Potato Stacks in Muffin Tins

Learn how to make potatoes in muffin tins for a delicious crispy potato stack that everyone will clamor for. Add your favorite cheese and spices to create a side dish for a special meal.

Thinly sliced potatoes cooked in the oven with butter and olive oil makes the most delicious crispy potatoes and they look fancy too.

How to Make Potatoes in Muffin Tins

You can try hand slicing the potatoes but a cheap mandoline comes in so handy for creating very thin slices for a recipe like this.

In addition to butter and olive oil, I added fresh rosemary, garlic, Parmesan cheese, salt, and pepper.

Everything gets tossed together in a large bowl.

Then you can strategically stack them in a muffin pan. Find the larger slices first and build up from there. Then add a sprinkle of Parmesan and more chopped rosemary on top.

They get all golden brown and delicious in less than an hour. You can serve one or maybe two as a fancy side dish to any protein off the grill such as chicken, a juicy steak, or whatever you like to make for dinner.

They do get quite brown on the bottom but don't worry they don't taste the slightest bit burnt. They come out crispy, tender, and delicious.

Potato Stacks Recipe

Yield: 12

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

These crispy potatoes in muffin tins are layers of thinly sliced potatoes with the flavors of fresh rosemary and Parmesan cheese for a delicious side dish that looks and tastes incredible.

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Ingredients

• 4 Medium Idaho or russet potatoes
• 1 clove of garlic grated
• 2 tablespoons of chopped fresh rosemary leaves + extra for garnish
• 1/4 cup melted butter
• 1/4 cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese + extra for garnish
• salt and black pepper to taste

Instructions

1. Combine butter, olive oil, garlic, salt, pepper, Parmesan cheese, and rosemary in a small bowl.
2. Peel and slice potatoes very thinly on a mandoline about 1/8 inch.
3. Toss potatoes with the butter and oil mixture in a large bowl.
4. Spray the muffin tins with cooking spray or grease with butter.
5. Stack potatoes in each muffin cup placing larger slices on the bottom.
6. Top each stack with a bit of Parmesan cheese and chopped rosemary.
7. Bake in a 400-degree oven for 30-35 minutes or until golden brown.

Notes

Substitute different chopped herbs for the rosemary such as fresh thyme, oregano, or parsley.

Substitute Parmesan cheese with romano, asiago, or shredded cheddar, gouda, or gruyere.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 162mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 3g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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