Garlic Herb Muffin Tin Potato Stacks
Garlic Herb Muffin Tin Potato Stacks
Ingredients
For the Potato Stacks
- 3 pounds yellow-fleshed potatoes, thinly sliced (Yukon Golds recommended)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 12 sprigs fresh thyme, plus extra for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon flaky sea salt, for finishing, as needed
Instructions
- 1
Preheat your oven to 375°F. Using a mandoline slicer (and a protective glove for safety), thinly slice the yellow-fleshed potatoes into uniform 1/16-inch thick rounds. Collect the sliced potatoes in a large mixing bowl.
⏱️ 10 min•🌡️ 375
- 2
In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic, chopped fresh parsley, kosher salt, and freshly ground black pepper. Stir well to combine the herb butter mixture.
⏱️ 5 min
- 3
Pour the melted herb butter mixture over the thinly sliced potatoes in the large bowl. Toss thoroughly with your hands or a spatula, ensuring every potato slice is evenly coated with the butter and seasonings.
⏱️ 5 min
- 4
Place one small sprig of fresh thyme in the bottom of each cup of a standard 12-cup muffin tin.
⏱️ 2 min
- 5
Begin layering the butter-coated potato slices into each muffin cup. As you layer, sprinkle a small amount of grated Parmesan cheese between some of the potato layers. Stack the potatoes high in each cup, as they will sink down significantly during cooking.
⏱️ 8 min
- 6
Cover the entire muffin tin tightly with aluminum foil. Place the muffin tin in the preheated oven and bake for 25 minutes, or until the potatoes are tender when pierced with a skewer or toothpick.
⏱️ 25 min•🌡️ 375
- 7
Carefully remove the foil from the muffin tin. Increase the oven temperature to 425°F. Return the uncovered muffin tin to the oven and cook for an additional 15 minutes, or until the potato stacks are beautifully golden brown and crispy on the edges.
⏱️ 15 min•🌡️ 425
- 8
Carefully remove the potato stacks from the muffin tin using a small offset spatula or knife to loosen the edges. Garnish with a sprinkle of flaky sea salt and additional fresh thyme sprigs if desired. Serve immediately. The finished stacks should be crispy on the outside and creamy in the center.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Muffin Tin Potato Stacks
Ingredients
For the Potato Stacks
- 3 pounds yellow-fleshed potatoes, thinly sliced (Yukon Golds recommended)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 12 sprigs fresh thyme, plus extra for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon flaky sea salt, for finishing, as needed
Instructions
- 1
Preheat your oven to 375°F. Using a mandoline slicer (and a protective glove for safety), thinly slice the yellow-fleshed potatoes into uniform 1/16-inch thick rounds. Collect the sliced potatoes in a large mixing bowl.
⏱️ 10 min•🌡️ 375 - 2
In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic, chopped fresh parsley, kosher salt, and freshly ground black pepper. Stir well to combine the herb butter mixture.
⏱️ 5 min - 3
Pour the melted herb butter mixture over the thinly sliced potatoes in the large bowl. Toss thoroughly with your hands or a spatula, ensuring every potato slice is evenly coated with the butter and seasonings.
⏱️ 5 min - 4
Place one small sprig of fresh thyme in the bottom of each cup of a standard 12-cup muffin tin.
⏱️ 2 min - 5
Begin layering the butter-coated potato slices into each muffin cup. As you layer, sprinkle a small amount of grated Parmesan cheese between some of the potato layers. Stack the potatoes high in each cup, as they will sink down significantly during cooking.
⏱️ 8 min - 6
Cover the entire muffin tin tightly with aluminum foil. Place the muffin tin in the preheated oven and bake for 25 minutes, or until the potatoes are tender when pierced with a skewer or toothpick.
⏱️ 25 min•🌡️ 375 - 7
Carefully remove the foil from the muffin tin. Increase the oven temperature to 425°F. Return the uncovered muffin tin to the oven and cook for an additional 15 minutes, or until the potato stacks are beautifully golden brown and crispy on the edges.
⏱️ 15 min•🌡️ 425 - 8
Carefully remove the potato stacks from the muffin tin using a small offset spatula or knife to loosen the edges. Garnish with a sprinkle of flaky sea salt and additional fresh thyme sprigs if desired. Serve immediately. The finished stacks should be crispy on the outside and creamy in the center.
⏱️ 5 min