Here’s a tasty and easy recipe for Muffin Tin Potato Stacks—crispy on the outside, tender on the inside, and perfect as a side dish or brunch treat.
Ingredients
- 4–5 medium russet potatoes (or Yukon Golds for a creamier texture)
- 2–3 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup shredded cheese (cheddar, Parmesan, or a mix)
- Fresh herbs (optional, like rosemary or thyme)
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Grease a 12-cup muffin tin generously with butter or cooking spray.
- Prepare the Potatoes:
- Peel the potatoes (optional) and slice them very thinly, about 1–2 mm thick.
- Toss the slices in olive oil, garlic powder, onion powder, salt, and pepper.
- Assemble the Stacks:
- Layer the potato slices in each muffin cup, slightly overlapping, until the cup is filled.
- Sprinkle a little cheese between layers if you like extra cheesy stacks.
- Bake:
- Cover the muffin tin with foil and bake for 25–30 minutes.
- Remove the foil, sprinkle remaining cheese on top, and bake another 20–25 minutes until edges are golden and crispy.
- Garnish and Serve:
- Let the stacks cool slightly before removing from the tin.
- Garnish with fresh herbs if desired. Serve warm.
💡 Tips:
- Using a mandoline slicer makes the potatoes evenly thin and helps them cook uniformly.
- For extra crispiness, brush a bit more olive oil or butter on top before the final bake.
- These stack well with bacon bits, caramelized onions, or a dollop of sour cream.
If you want, I can also give a shortcut version where you parboil the potatoes first so the stacks come out extra crispy in less baking time. Do you want me to do that?
