Muffin Tin Potatoes: Easy and Delicious

These little muffin tin potatoes are my kind of lazy-but-impressive side: halved baby potatoes or cubed russets get tossed with olive oil, garlic, herbs, and a cheeky sprinkle of cheese, then baked in a muffin tin until the edges go golden and a fork slides through like butter. They crisp up around the edges and stay fluffy inside — like tiny roasted potato nests that somehow make weeknight dinner feel special.

My husband calls them “the muffin potatoes” and asks for them on repeat. The kids eat the crispy bits first and fight over who gets the ones with extra cheddar. Once I made them for a small dinner party and forgot about the oven timer while refilling wine glasses; they still came out perfectly caramelized and everyone acted like I’d engineered complex culinary magic. They’re one of those recipes that lives in our rotation because they’re forgiving, travel well to potlucks, and make leftovers feel like breakfast.

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I don’t always follow the rules with these. Sometimes I toss in leftover roasted peppers, sometimes I use smoked paprika instead of rosemary because my brain said “yes.” One time I overfilled the muffin tin like an eager muffin baker and got glorious crispy potato mountains that stuck to the edges — still delicious, slightly messy, and we ate them with a spoon. The muffin tin traps heat beautifully, so you get those crunchy edges without babysitting a sheet pan. If you rub a little oil on the tin first, cleanup becomes a lot less dramatic.

Shopping Tips

– Vegetables: Pick baby or new potatoes with smooth skin and no bruises; smaller sizes roast more evenly without par-cooking.
– Fats & Oils: Use extra-virgin olive oil for flavor, but a neutral oil (canola/avocado) works if you want less pronounced taste.
– Cheese: Aged cheddar or Parmesan adds great savory crunch — buy a wedge and grate it fresh for the best melt.
– Spices: Freshly cracked black pepper and sea salt do wonders; if you grab pre-mixed blends, check for excessive salt.
– Fresh Herbs: Rosemary or thyme are classic here; if buying fresh, give them a sniff — if they don’t smell like much, skip them.

Prep Ahead Ideas

– Halve or cube the potatoes a day ahead and store them submerged in cold water in the fridge to keep them from browning.
– Mix the oil, garlic, and herbs the night before so you can toss and pop the potatoes straight into the muffin tin.
– Store prepped potatoes in an airtight container or zip-top bag; drain and pat dry before roasting to avoid steam and sogginess.
– Morning-of: bring the potatoes to room temp for 15–20 minutes so they roast more evenly.

✔Time-Saving Tricks

– Use a convection oven if you have it — the fan speeds up crisping.
– Skip peeling: leave the skins on for flavor and less time.
– Parboil larger potato chunks for 5–8 minutes to cut down overall bake time and guarantee fluffy interiors.
– Grate cheese and chop herbs while the oven preheats so everything goes in at once.

✔Common Mistakes

– Overcrowding the cups: I once stuffed each cavity so full they steamed instead of crisped — don’t pile too high.
– Not drying the potatoes: wet potatoes = steamed, soggy results; always pat dry after rinsing.
– Too much oil: you want enough to coat, not to deep-fry; too oily ends up greasy.
– Adding salt too early when using coarse salt on the outside: if you salt and sit, potatoes can draw out moisture — toss just before baking.

What to Serve It With

– A simple green salad with lemon vinaigrette for brightness.
– Pan-seared chicken or roasted salmon for an easy weeknight plate.
– Link these to something green and crunchy if you need balance — roasted veggies or coleslaw work great.
– For brunch, serve with scrambled eggs, hot sauce, and a dollop of sour cream.

✔Tips & Mistakes

– Start with cold potatoes if you parboil; hot potato into cold oil equals splash city.
– Salt right before baking, not hours earlier unless they’re submerged in water.
– Want ultra-crisp? finish under the broiler for 1–2 minutes — watch it like a hawk.
– If halves are uneven sizes, pop the smaller ones in later so everything finishes together.

✔Storage Tips

Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in a hot oven or air fryer to bring back the crunch — microwaving works but makes them soft. Cold? Totally fine for breakfast slices tucked into a sandwich or chopped into a skillet with eggs; no judgment here.

✔Variations and Substitutions

– Swap rosemary for smoked paprika or curry powder for a bold flavor change.
– Use Yukon Golds for creamier insides, reds for firmer texture, or tiny fingerlings for presentation points.
– Add bacon bits, chorizo, or cooked sausage for a meaty twist.
– Dairy-free? skip the cheese and finish with a squeeze of lemon and chopped chives.
– Tried shredded sweet potatoes once — fun color and sweeter flavor, but they crisp differently and need less bake time.

Frequently Asked Questions

Muffin Tin Potatoes: Easy and Delicious

Crispy, buttery potato stacks baked in a muffin tin with garlic, thyme, and Parmesan. Perfect as an easy side or snack.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil for greasing the muffin tin
• ▢ 2 lb russet potatoes thinly sliced, about 1/8-inch
• ▢ 3 tbsp unsalted butter melted
• ▢ 0.5 cup heavy cream or half-and-half
• ▢ 0.75 cup finely grated Parmesan cheese divided
• ▢ 2 tsp minced garlic
• ▢ 1 tbsp fresh thyme chopped
• ▢ 0.5 tsp onion powder
• ▢ 0.5 tsp paprika smoked if you like
• ▢ 1.25 tsp kosher salt
• ▢ 0.75 tsp black pepper freshly ground
• ▢ 1 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Preheat oven to 400°F. Brush a 12-cup muffin tin with olive oil.
• Slice potatoes about 1/8-inch thick. Pat dry with paper towels.
• Whisk melted butter, cream, garlic, thyme, onion powder, paprika, salt, and pepper in a large bowl.
• Add potato slices to the bowl and toss until every slice is coated.
• Stir in half of the Parmesan.
• Stack coated slices into each muffin cup, filling nearly to the top.
• Bake for 25 minutes until the centers are tender.
• Top with remaining Parmesan and bake 10 minutes more until edges are crisp and golden.
• Rest 5 minutes. Loosen with a knife, lift out, and garnish with parsley.

Notes

Variation: Swap thyme for rosemary, or add a little shredded Gruyère with the Parmesan. Serving tip: Finish with a dollop of sour cream or a squeeze of lemon. Storage: Refrigerate up to 4 days; re-crisp in a 375°F oven or air fryer for 5–8 minutes.

This recipe is an original creation inspired by classic Muffin Tin Potatoes: Easy and Delicious flavors. All ingredient ratios and instructions are independently developed.