Muffin Tin Potatoes
Golden Muffin Tin Potatoes made with thinly sliced potatoes, melted butter, Parmesan, rosemary, garlic powder, salt, and pepper for a crisp, savory side dish.
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Servings: 12
Ingredients
- 8 potatoes of choice cleaned and thinly sliced
- 1 tbsp Parmesan cheese plus more for serving
- 1 tbsp chopped rosemary
- 2 tbsp unsalted butter melted
- 1 tsp garlic powder
- Salt to taste
- Black pepper to taste
- Fresh chopped parsley for serving, optional
- Nonstick cooking spray for greasing
Instructions
- Preheat the oven to 350°F.
- Lightly coat a standard 12-cup muffin tin with nonstick cooking spray.
- Place the thinly sliced potatoes in a large mixing bowl.
- Add the melted butter, Parmesan cheese, chopped rosemary, garlic powder, salt, and black pepper.
- Gently toss the potato slices until they are evenly coated with the butter and seasoning mixture.
- Arrange the potato slices in stacks inside each prepared muffin cup. Fill each cup until the potato slices slightly rise above the top of the muffin tin.
- Bake for approximately 1 hour, or until the potatoes are tender in the center and lightly golden around the edges.
- If the tops begin to brown before the centers are tender, loosely cover the muffin tin with foil and continue baking until fully cooked.
- Remove the muffin tin from the oven and allow the potato stacks to rest for a few minutes.
- Carefully loosen each stack with a small spoon or knife and transfer to a serving plate.
- Sprinkle with additional Parmesan cheese and fresh chopped parsley, if desired, just before serving.
- Serve warm.
Notes
These Muffin Tin Potatoes are naturally gluten free when made with plain potatoes, butter, Parmesan cheese, rosemary, garlic powder, salt, and pepper.
For the safest gluten-free version, verify that the Parmesan cheese, garlic powder, nonstick cooking spray, and any packaged seasonings are labeled gluten free. Some seasonings and grated cheeses may contain anti-caking agents or be processed in facilities with gluten-containing ingredients. Use fresh herbs and freshly grated Parmesan when possible to reduce the risk of cross-contact.