Fork Tender Stacked Muffin Tin Potatoes

Muffin tin potatoes are the kind of recipe that you will be finding every excuse to make! Not only are they so simple to prep (especially if you have a mandolin!) but they deliciously fork tender middle and have beautiful crispy edges will have you coming back for stack after stack.

Whether you’re making them for a fancy holiday dinner, a regular weekday side dish, or just want a new way to serve potatoes alongside your bacon and eggs, stacked potatoes are so fun – full of texture and flavor!

I love using my muffin tin for more than just… muffins. From 20-Min Crustless Muffin Tin Quiche to Perfect Oven-Baked Eggs in a Muffin Tin,

Why You’ll Love these Muffin Tin Potatoes

Deliciously Buttery! The butter used to coat the thinly sliced potatoes adds a rich and savory flavor that enhances the buttery texture of the potatoes.

Crispy Edges. When baked in a muffin tin, the stacked potatoes develop a crispy and golden brown exterior. The edges become wonderfully crunchy, while the interior remains soft and tender, offering a mouthwatering texture contrast.

So Fancy! The layered presentation of the stacked potatoes in the muffin tin creates a gorgeous and impressive side. What? Are you a professional chef or something? The thin slices overlapping each other are eye-catching and elevate the any dining experience.

Any meal, any time! Buttered, thinly sliced stacked potatoes are incredibly versatile. They can be served as a delightful side dish for various meals, from family dinners to special occasions and gatherings. Serve them alongside a quiche or eggs for a unique addition to brunch menus.

Super Simple. While they may look fancy, stacked potatoes cooked in muffin tins are pretty simple to prepare. Once the potatoes are sliced, tossed with the other ingredients and stacked, the oven does the rest of the work, making it all come together in a pinch.

What are the Best Potatoes to Use for Stacked Potatoes?

When making stacked potatoes, you’ll want to use a type of white potato that has the right texture and flavor to achieve the tender and buttery stack. The two most commonly used white potato varieties for this dish are Yukon Gold potatoes and Russet potatoes.

Yukon Gold Potatoes. Yukon Gold potatoes have a creamy texture and buttery flavor. Their golden flesh adds a pretty color to the dish, and their rich flavor complements the butter and parmesan cheese. Yukon Gold potatoes are less starchy than Russet potatoes, making them ideal for achieving a soft and creamy interior when baked.

Russet Potatoes. Russet potatoes have a higher starch content, which lends itself to a fluffy and soft interior when cooked. While they are less buttery in flavor compared to Yukon Gold potatoes, they offer a neutral taste that pairs well with the butter and Parmesan cheese. Russet potatoes can become tender and fluffy when baked, making them a great option for stacked potatoes.

Ultimately, the choice between Yukon Gold and Russet potatoes comes down to personal preference. If you prefer a creamier texture and buttery flavor, opt for Yukon Gold potatoes. If you prefer a fluffier texture and a more neutral taste, Russet potatoes may be the better choice.

Ingredients for Muffin Tin Potatoes

White Potatoes

White potatoes are a popular choice for this dish because of their high starch content, which helps the slices stick together when layered in muffin tins. They also have a mild flavor that pairs well with the other ingredients and turn soft and creamy when cooked. Go for Yukon Gold or Russet potatoes.

Butter. Butter adds a richness to these potatoes and has a classic, savory taste that complements the potatoes. If you don’t have butter or want to try something else, refined coconut oil works great! The fats from the butter helps achieve a crispy and golden edge on the stacked potatoes.

Shredded Parmesan Cheese. Parmesan cheese has a strong, nutty flavor that adds depth to the stacked potatoes. When melted, it forms a crispy and golden crust on the top and edges – yum!

Fresh Thyme. Thyme is an aromatic herb that brings burst of flavor that balances the richness of the other ingredients. Plus it adds a pretty green garnish to contrast the neutral colors going on in this recipe.

Garlic. Garlic infuses the dish with a mouthwatering aroma and complements the flowery thyme and crisp cheese.

Salt. Salt enhances the natural flavors of the potatoes and the other ingredients. It also helps to draw out moisture from the potatoes, promoting crispiness during cooking.

How to Make Muffin Tin Potatoes

Step 1

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). This step is essential to ensure that the oven is hot and ready for baking the stacked potatoes.

Step 2

Thinly slice the potatoes using either a mandolin or a sharp knife into thin, uniform slices. The mandolin ensures consistent thickness and even cooking, but if you don’t have one, a sharp knife will work too. Potato stacks are alllll about that thin, delicate potato slices, so take the time to make them perfect.

Step 3

In a large bowl, combine the sliced potatoes with the butter, shredded parmesan cheese, fresh thyme, minced garlic, and salt. Use your hands to gently toss everything together, ensuring that the butter coats each potato slice evenly, and the seasonings are well distributed.

Step 4

Begin stacking the potatoes into the muffin tray. Take one slice of potato and start layering the thin slices on top of each other to create a “stack.” You can stack them in a slightly overlapping manner. Continue stacking until each muffin tin is filled to the top.

Step 5

Once all the muffin tins are filled with the stacked potatoes, place the muffin tray into the preheated oven. Bake the potatoes for approximately 35-40 minutes, or until they turn golden brown and crispy around the edges. The exact baking time may vary depending on your oven, so keep an eye on them towards the end to avoid overcooking.

Step 6

When the stacked potatoes are done baking, carefully remove the muffin tray from the oven. Allow the potatoes to cool for a minute or two before running a knife around the edge of each potato stack to help release them from the muffin tin. Slide a fork under the stack to lift them up from the muffin tin and transfer to individual plates or a serving platter. Garnish with additional thyme (if desired) and enjoy!

Tips for Delicious Muffin Tin Potatoes

Consistent Slices. Aim for uniformly thin potato slices. Using a mandolin slicer can help achieve consistent thickness, but if using a knife, try to cut the slices as evenly as possible. This will ensure that the potatoes cook evenly and at the same rate.

Grease the Muffin Tins. Grease the muffin tins thoroughly with either butter or cooking spray before stacking the potatoes. This will prevent the potato stacks from sticking to the tin, making it easier to remove them later.

Let Them Rest. After removing the muffin tray from the oven, allow the potato stacks to rest for a minute or two before running a knife around the edges to release them. This brief resting time will help the stacks maintain their shape.

Serve Immediately. Stacked potatoes are best served fresh out of the oven while they are still crispy. Serve them hot as a side dish or appetizer for maximum deliciousness.

Variations to Try

Cheesy Bacon Stacked Muffin Tin Potatoes

Add cooked and crumbled bacon between the layers of potatoes and cheese. The smoky, salty bacon complements the creamy potatoes and cheese.

Herby Stacked Potatoes

Experiment with different herbs like rosemary, thyme, or sage to infuse the potatoes with more flavors. You can even mix in chopped fresh herbs with the butter or oil before tossing the potatoes.

Southwest Stacked Muffin Tin Potatoes

Spice things up by adding chili powder, cumin, and a dash of cayenne pepper. Top the stacks with shredded cheddar cheese and serve with a dollop of sour cream or guacamole for a Tex-Mex twist.

Mediterranean Stacked Potatoes

Layer sun-dried tomatoes, Kalamata olives, and crumbled feta cheese between the potato slices. Drizzle with olive oil before baking for a Mediterranean-inspired recipe.

Pesto Stacked Muffin Tin Potatoes

Toss the potato slices with basil pesto for a burst of herby and nutty flavors. Top with some shredded mozzarella or parmesan cheese.

Gruyère and Caramelized Onion Stacked Potatoes

Caramelize some onions in butter and brown sugar until sweet and tender. Toss the potatoe slices with the onions and shredded Gruyère cheese for a deliciously savory combination.

Blue Cheese and Walnut Stacked Potatoes

Crumble blue cheese and sprinkle chopped walnuts between the layers for a unique and flavorful variation.

How to Store Leftovers

Cool the Muffin Tin Potatoes. Allow the leftover stacked potatoes to cool down to room temperature before storing them. Leaving hot or warm potatoes in an airtight container can create condensation, leading to moisture buildup and soggy potatoes.

Fridge. Place the cooled stacked potatoes in an airtight container or wrap them tightly with plastic wrap. Refrigerate them as soon as possible after cooking, ideally within two hours. Stacked potatoes can typically be stored in the refrigerator for up to 3-4 days.

Reheat. When reheating leftover stacked potatoes, use an oven or toaster oven to help retain their crispiness and texture. Avoid microwaving them as it can make them soggy. Reheat until they are warmed through.