Sliced Potatoes in a Muffin Tin

Step By Step Instructions For Sliced Potatoes in a Muffin Tin

There’s something magical about transforming ordinary ingredients into extraordinary presentations, and these sliced potatoes in a muffin tin do exactly that. Picture perfectly portioned potato stacks, golden and crispy on the edges, tender and creamy on the inside, with each individual serving looking like it came straight from a restaurant kitchen.

I discovered this technique during one of those “what can I do differently with potatoes?” moments we all have. You know the feeling – you’re staring at a bag of potatoes, wanting something special but not wanting to spend hours in the kitchen. This easy sliced potatoes in a muffin tin for beginners became my go-to solution, and now it’s become a family favorite that gets requested for both weeknight dinners and special occasions.

What makes this dish truly special is how it elevates the humble potato into something that feels both rustic and elegant. The individual portions are perfect for serving, and there’s something satisfying about everyone getting their own perfectly cooked potato stack. Whether you’re hosting a dinner party or just want to make Tuesday night feel a little more special, this recipe delivers that “wow factor” without requiring any fancy techniques or hard-to-find ingredients.

Scroll to bottom for printable recipe card.

Why You’ll Love This Recipe

• Uses simple ingredients you probably already have in your kitchen
• Creates perfectly portioned individual servings that look restaurant-quality
• Great for meal prep and make-ahead dinners
• Kid-friendly presentation that makes vegetables exciting
• Versatile base that works with countless flavor variations

Ingredient Notes & Substitutions

The beauty of this homemade sliced potatoes in a muffin tin ideas lies in its simplicity. Yukon Gold potatoes are my top choice because their creamy texture and thin skin work perfectly for this method – you can even leave the skin on for extra nutrients and texture. If you only have Russet potatoes, they’ll work wonderfully too, though you might want to peel them for the smoothest result.

Fresh rosemary brings an earthy, aromatic quality that pairs beautifully with potatoes, but dried rosemary works in a pinch – just use about half the amount. The butter creates that golden, crispy exterior we’re after, though you can substitute with olive oil for a lighter version. Parmesan cheese adds a savory depth that makes these potatoes irresistible, but feel free to experiment with sharp cheddar, Gruyère, or even a sprinkle of nutritional yeast for a dairy-free option.

Garlic powder provides consistent flavor throughout, but fresh minced garlic works too if you prefer a more pronounced garlic taste. The key is keeping the seasoning simple so the natural potato flavor can shine through.

How to Make It

The secret to this simple sliced potatoes in a muffin tin meal success starts with uniformly thin slices – about 1/8 inch thick works perfectly. A mandoline slicer makes this job effortless, but a sharp knife and steady hand will do just fine. The key is consistency so everything cooks evenly.

When you’re tossing the potatoes with the butter and seasonings, don’t be gentle – you want every slice coated so each layer develops that gorgeous golden color. As you stack them in the muffin cups, think of it like building little potato towers. Pack them snugly but not too tightly – you want them to hold their shape while still allowing steam to circulate.

The hour-long baking time might seem long, but it’s what transforms these from simple sliced potatoes into something magical. The edges get crispy and golden while the interior stays creamy and tender. That contrast in texture is what makes this dish so special.

Tips for Success

Choose potatoes that are similar in size for consistent cooking. Slice them as uniformly as possible – this ensures even browning and cooking. Don’t skip greasing the muffin tin well; these beauties need to release cleanly for that perfect presentation.

Pat the potato slices dry before seasoning if they seem particularly wet. Excess moisture can prevent proper browning. If your muffin tin is on the smaller side, adjust the portion sizes accordingly – you want the potato stacks to peek just above the rim.

Let them rest for about 5 minutes after baking before attempting to remove them. This brief cooling period helps them set up and makes removal much easier.

Storage & Reheating

Store leftover potato stacks in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F oven for about 10-12 minutes until heated through and the edges crisp up again. The microwave works for a quick reheat, but you’ll lose that lovely crispy texture.

These actually freeze quite well too. Wrap individual portions in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven for the best results.

Serving Suggestions

This quick sliced potatoes in a muffin tin recipe pairs beautifully with roasted chicken, grilled pork chops, or a perfectly cooked steak. They’re elegant enough for holiday meals but simple enough for weeknight dinners. For a complete meal, serve alongside roasted vegetables or a fresh green salad.

Try topping them with a dollop of sour cream and fresh chives for loaded potato vibes, or drizzle with herb oil for an extra special touch.

Variations for Every Taste

This healthy sliced potatoes in a muffin tin version serves as a fantastic base for creativity. Try layering thin slices of onion between the potato layers for added sweetness. Crumbled bacon mixed into the seasoning creates an irresistible breakfast-for-dinner vibe.

For a Mediterranean twist, substitute the rosemary with fresh thyme and add sun-dried tomatoes. Sweet potato variations work beautifully too – just adjust the cooking time slightly as they tend to cook faster than regular potatoes.

FAQs

Can I make these ahead of time?
Absolutely! Assemble them in the morning and refrigerate until ready to bake. You might need to add an extra 10-15 minutes to the cooking time if they’re going in cold.

My potatoes turned out soggy. What went wrong?
This usually happens when the potato slices are too thick or the muffin tin wasn’t greased well enough. Aim for thin, uniform slices and generous greasing.

Can I use a different type of cheese?
Definitely! Sharp cheddar, Gruyère, or even cream cheese work wonderfully. Just keep the amount similar to maintain the right flavor balance.

Notes

This family friendly sliced potatoes in a muffin tin recipe came to me during a particularly busy week when I needed something special but simple. You can also make variations of healthy sliced potatoes in a muffin tin version. My kids were immediately drawn to the individual portions – there’s something about having your “own” serving that makes everything taste better. Now it’s become our go-to for Sunday dinners and special occasions.

The technique works with so many variations that I’ve started thinking of it as a template rather than just a recipe. Once you master the basic method, the possibilities are endless for the best sliced potatoes in a muffin tin recipe.

Try out these loaded crack potatoes, parmesan roasted potatoes, or even this potato wedge recipe.

Ingredients:

• Gold potatoes thinly sliced
• Butter unsalted and melted
• Fresh chopped rosemary
• Garlic powder
• Parmesan cheese
• Salt and pepper to taste

Instructions:

Step 1. Preheat the oven to 350 degrees.

Step 2. Add the sliced potatoes to a bowl

Step 3. Add the rosemary

Step 4. Add the butter

Step 5. Add garlic powder, salt, and pepper to taste.

Step 6. Add Parmesan

Step 7. Toss to combine well.

Step 8. Stack the sliced potatoes up, and place them into the sections of a well-greased muffin tin until the top of the potato stack sticks just above the top of each section of the tin.

Step 9. Bake for 1 hour.

Step 5. Top with more parmesan and freshly chopped parsley for garnish before serving.

THANKS FOR PINING!

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