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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Servings:
Ingredients
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.