Muffin Tin Potatoes
Thinly sliced potatoes baked in muffin tins with butter, Parmesan, rosemary, and garlic for perfectly crisp edges and tender centers, ideal for any meal.
12 Servings
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
This recipe is naturally gluten-free as written, provided all ingredients (such as Parmesan cheese and cooking spray) are certified gluten-free. Always check labels to ensure there are no hidden gluten-containing additives.