Crispy muffin tin potatoes with butter, Parmesan, rosemary, and garlic—easy to make, hard to stop eating.
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Planning to try this recipe soon? Pin it for a quick find later!
So, here’s the thing—I didn’t plan to make muffin tin potatoes. Honestly, I was digging for my favorite measuring spoon in the kitchen drawer (you know the one that always somehow disappears?) and my muffin tin caught my eye. Poor thing hasn’t seen action since the last time I attempted cupcakes… and let’s just say those were memorable for all the wrong reasons.
Anyway, I had this moment—what if, instead of baking potatoes in one big dish like I’ve done a hundred times, I stacked them up in these little cups? Give each one its own personal space. No crowding, no soggy bottoms. I had some Yukon Golds hanging out on the counter, butter that was already halfway melted because I left it too close to the stove (classic me), and a sprig of rosemary from my neighbor’s garden. She insists I take some whenever I want—dangerous invitation, because I’m basically the rosemary bandit now. Thirty-something minutes later? Crispy edges, soft middles, and the kind of smell that makes your neighbors “accidentally” stop by.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Muffin Tin Potatoes Recipe?
Alright, I know potatoes aren’t exactly rare in the dinner lineup. But Muffin Tin Potatoes? Whole different league. First off—you get the best part of any potato dish: the crispy edges. Every. Single. Portion. No more fighting over the corners like it’s the last slice of pizza. The middle stays buttery-soft, the tops get that cheesy golden thing going, and they look like you actually tried. (You did… but not too hard.) They’re also ridiculously flexible—you can fancy them up for Christmas dinner or toss them next to a burger on a random Tuesday.
Ingredient Notes:
You don’t need to go hunting down rare ingredients for these—half the stuff is probably already in your kitchen.
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Potatoes – I’m a Yukon Gold fan because they’re buttery without me doing anything extra. Russets are fluffier, red potatoes are sweeter—pick your fighter.
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Parmesan Cheese – Brings the salty, nutty magic. Freshly grated is better but honestly, I’ve used the bagged stuff plenty of times.
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Fresh Rosemary – Smells like you’ve been cooking all day. Dried works fine—just go lighter.
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Butter – Unsalted, melted. It’s the glue, the crisp-maker, the “why is this so good?” factor.
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Garlic Powder – A whisper of savory without being punch-you-in-the-face garlic.
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Salt & Pepper – Don’t skip them. Potatoes without seasoning are… well, pointless.
How To Make Muffin Tin Potatoes?
Step 1: Preheat your oven to 350°F. Slice your potatoes thin—about the width of a coin. Mandoline slicer if you’ve got one, patience and a sharp knife if you don’t.
Step 2 Toss the slices in a big bowl with melted butter, rosemary, garlic powder, Parmesan, salt, and pepper. Give them a good but gentle stir—you’re coating, not mashing.
Step 3: Spray your muffin tin like your life depends on it. Seriously. Then stack the slices into each cup until they’re peeking out like little potato top hats.
Step 4: Bake for about an hour. They’ll smell amazing halfway through, but don’t pull them early unless you like “almost crispy” potatoes (no judgment, but why stop halfway?).
Step 5: Sprinkle more Parmesan and maybe some parsley right before serving, because we eat with our eyes first.
Storage Options:
If you’ve got leftovers (lol, good luck), stick them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes so they crisp back up. Microwaving works, but you’ll lose the crunch. They freeze okay—wrap in foil, bake straight from frozen when you need a potato fix.
Variations and Substitutions:
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Go extra cheesy with cheddar, Gruyère, or a three-cheese situation.
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Add a little heat—smoked paprika, cayenne, or chili flakes.
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Switch herbs—thyme or sage make them cozier, especially in winter.
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Make them dairy-free—olive oil instead of butter, vegan cheese if you like.
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Try sweet potatoes with cinnamon and a drizzle of honey after baking.
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What to Serve with Muffin Tin Potatoes?
These little stacks are overachievers—they go with everything.
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Holiday roast, turkey, or ham.
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Grilled chicken, burgers, ribs—you name it.
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At brunch with scrambled eggs and crispy bacon.
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With a big salad and roasted veggies for a lighter dinner.
Frequently Asked Questions:
Can I prep them the day before?
Yep! Stack them in the tin, cover, stick in the fridge, then bake when you’re ready.
Do I have to peel them?
Nah. I love the skin—it adds texture. Just scrub ‘em well.
What if they stick?
More spray next time, or parchment circles in the bottom of each cup.
I swear these Muffin Tin Potatoes have turned me into the kind of person who volunteers to bring the “fancy side dish” to potlucks. They’re that easy and that impressive. So… who’s making them this weekend?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Muffin Tin Potatoes
Ingredients
- 8 medium potatoes cleaned and thinly sliced
- 1 tablespoon Parmesan cheese grated
- 1 tablespoon fresh rosemary finely chopped
- 2 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- Non-stick cooking spray for greasing the muffin tin
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C) to ensure even cooking.
Prepare the Potato Mixture
- In a large mixing bowl, combine the sliced potatoes, melted butter, rosemary, garlic powder, Parmesan cheese, salt, and black pepper. Gently toss until all slices are evenly coated.
Grease the Muffin Tin
- Lightly coat each cup of a standard 12-cup muffin tin with non-stick cooking spray to prevent sticking.
Assemble the Potato Stacks
- Neatly stack the potato slices into each muffin cup until they are slightly above the rim, allowing for shrinkage during baking.
Bake
- Place the muffin tin in the preheated oven and bake for approximately 60 minutes, or until the potato edges are golden brown and crisp, and the centers are tender when pierced with a fork.
Serve
- Remove the potatoes from the muffin tin and garnish with additional Parmesan cheese and chopped parsley, if desired. Serve hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Was so delicious, made some without the parmy because of fussy eaters and they all scoffed the parmy ones. 💞💞
These were so easy to make and everyone loved them. They are beautiful enough to serve at a dinner party. You really need to make a double batch because they disappear so fast and everyone wanted more.