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This is an overhead vertical image of a grey muffin tin. In the muffin tin cups are baked stacks of sliced potatoes. The potatoes have fresh thyme leaves on them. The muffin tin sits on a light grey surface. Recipe
GF Gluten-Free VG Vegetarian EF Egg-Free NF Nut-Free

Fork Tender Stacked Muffin Tin Potatoes

Potato stacks made in a muffin tin are thinly sliced, layered with garlic and cheese, and have the perfect tender middle and crispy edges!

Recipe by:
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Prep: 15 minCook: 35 minTotal: 50 min
Servings: 12 stacks 1x

Ingredients

  • 6 Medium White Potatoes
  • 1/4 cup butter or coconut oil
  • 1/2 cup shredded parmesan cheese
  • 2 tbsp fresh thyme
  • 2 cloves garlic
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). 

  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. 
  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.

    This is an overhead horizontal image of a glass bowl with sliced potatoes, shredded cheese, garlic butter, salt and fresh thyme leaves in it. The bowl sits on a light grey/white surface.

  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.
    This is an overhead horizontal image of a grey muffin tin. The image focuses on the four corner muffin cups of the tin. In the muffin tin cups are stacks of sliced raw potatoes. The potatoes have fresh thyme leaves, butter, cheese and garlic on them. The muffin tin sits on a light grey surface.
  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. 
    This is an overhead horizontal image of a grey muffin tin. In the muffin tin cups are baked stacks of sliced potatoes. The potatoes have fresh thyme leaves on them. The muffin tin sits on a light grey surface.
  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!
    This is an overhead horizontal image of sliced stacked white potatoes. The potatoes have golden brown bubbles on them and are topped with flakey salt and fresh thyme leaves. The potato stacks are on a white plate on a white surface.

 

Tips

Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.

Nutrition Info:

  • Serving Size: 1 stack
  • Calories: 123
  • Sugar: 1.2g
  • Sodium: 141mg
  • Fat: 4.9g
  • Saturated Fat: 3.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 17.3g
  • Fiber: 2.7g
  • Protein: 3.2g
  • Cholesterol: 13mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/muffin-tin-potatoes/