Sky-high Potato Stacks are absolutely slathered with an herbed garlic butter, then baked for scrumptious, crispy edges and a fork-tender center. Basically, they’re the best potato side dish you could ask for! So next time you’re scrambling for a side dish, try my easy muffin tin potatoes!
Alongside any protein, served with any salad, and plated for any occasion, these A+ potato stacks will be gone in a flash!
Ingredient Notes & Substitutions
- Parmesan Cheese – Sharp and salty, parmesan browns and bubbles perfectly on those potatoes.
I’ve also made potatoes in a muffin tin with asiago and gruyere, and they’re both delicious!
- Dried Herbs – This is one recipe where fresh herbs just won’t do the job.
Dried herbs have a stronger flavor and won’t add moisture, so they’re the perfect fit for muffin tin potatoes.
- Potatoes – I love Idaho potatoes! They’re so fluffy and can be used in almost any circumstance.
Buttery Yukon Golds and versatile Russets are both really good options, too.
- Garlic Powder – A little bit more, a little bit less — everyone has their own preferences when it comes to garlic!
But for the same reason we’re using dried herbs, we’re using powdered garlic instead of fresh cloves.
- Butter – About half a stick! We’re using salted butter, but if you want to use unsalted, just salt to taste once the spuds come out of the oven.
Tricks for Making Stacked Potatoes in a Muffin Tin
- Muffin tin potatoes aren’t about being exact!
The slices for stacked potatoes in a muffin tin could be ¼” thick, they could be ⅛” thick — it’s all about your preference!
Obviously the thinner slices will get a little crispier, but thicker slices have more of a toothsome bite to them.
And there is no exact number of slices that you need to layer in each section. Just heap ‘em up in there!
They’ll shrink down as they cook, so you can probably add a few more than you think you need.
- There are tons of other flavors to try!
Let’s talk spice: paprika, chili powder, red pepper flakes.
Just remember that a little goes a long way, and you can always add more seasonings at the end. Don’t go overboard!
For an earthy, Indian flair, try cumin and turmeric! When you keep the garlic in the mix, these turn into some super flavorful spuds that I love serving with really savory dishes.
Or keep it simple with lemon and thyme — bright, citrusy, fresh, and unassuming! They go with everything!
- Thinking about sauce options?
But then there’s the opposite: keeping it cool and simple! Plain sour cream or ranch dressing will fit the bill and are really easy to plop on the plate alongside your potato stacks.
Storing and Reheating Muffin Tin Potatoes
Keep any leftovers refrigerated for up to 5 days. They dry out day by day, so eat them as quickly as possible!
Reheat muffin tin potatoes in the oven at 400 degrees until warmed through. Or better yet, use the air fryer to get them as crispy as possible!
Kitchen Tools You Will Need
- Use a mandolin slicer for perfect potato slices!
- Muffin pan – Silicone is a great non-stick option, but a standard metal pan helps muffins to brown evenly all the way around.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Potatoes in Muffin Tin FAQ
It goes without saying, but thinner slices will get crispier!
If you’re really concerned with getting maximum crispiness, try soaking the slices in cold water before stacking to get that excess starch out!
To get closer to that potato chip texture, salt that water to draw out as much moisture as possible.
I use the ol’ Italian trio: rosemary, thyme, and oregano. They all complement each other. And, as a secret shortcut, they’re all in dried Italian seasoning — so you can just use some of that!
Light thyme and peppery parsley are really excellent choices too. And then there’s sage. Powerful, earthy, peppery, and even lemony, it adds an unmistakeable flavor.
My hack for potato stacks is to use whatever herbs I’m using in my main dish to tie it all together!
I peel them, but you don’t have to! Some like to have that bit of crisped, brown skin around the edges to contribute to texture.
Personally, I enjoy the buttery, tender texture of peeled potatoes. But it’s up to you!
With love, from our simple kitchen to yours.
Other Potato Sides
- 1/4 cup grated parmesan cheese
- 1/4 cup olive oil
- 4 tablespoons butter, melted
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds Idaho potatoes, peeled and sliced into 1/8-1/4-inch-thick slices (Use a mandoline for this step to ensure even slicing.)
- Preheat the oven to 400 degrees Fahrenheit and spray a large 12-capacity muffin tin with non-stick spray.
- Add the parmesan, olive oil, butter, rosemary, thyme, oregano, garlic powder, salt and pepper to a medium size bowl and stir to combine.
- Add the potatoes to a large bowl then pour the parmesan mixture over top and toss to combine.
- Stack a heaping amount of potato slices up in each of the muffin holes.
- Cover the pan with aluminum foil and bake for 25 minutes then remove the foil from the pan and bake once again for 20-25 minutes or until light and golden on top.
- Let the potatoes rest for 10 minutes before serving with freshly chopped chives and sour cream if desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2023
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