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–+ servings
Golden baked potato stacks with cheese and herbs, ready to serve.

Crispy Muffin Tin Potato Stacks

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
5 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine American
Servings 12
Calories 112 kcal

Ingredients
  

  • 2 lbs Russet potatoes
  • 4 Tbsp unsalted butter melted
  • 1 tsp fresh thyme leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Instructions
 

  • Start by preheating your oven to a toasty 400°F. While it's warming up, generously grease your muffin tin with cooking spray or butter.
    Fresh whole potatoes on a blue food dicer, sliced potatoes, and thyme on a wooden surface.
  • Grab your trusty mandoline slicer and carefully slice the unpeeled potatoes into whisper-thin rounds, about 1/16 inches thick. The mandoline is your best friend here for even slices. In a large mixing bowl, toss the potato slices with the melted butter, grated Parmesan cheese, fresh thyme leaves, garlic powder, salt, and pepper.
    Thinly sliced potatoes in a creamy casserole dish topped with herbs and garlic.
  • Neatly stack the seasoned potato slices into the prepared muffin tin. Remember, they'll shrink down as they bake, so don't be shy—pile them a little higher than the rim. Bake for 40-45 minutes.
    Creamy mashed potatoes with herbs in muffin tin for baking.
  • Let the potato stacks cool in the pan for about 5 minutes—this makes them easier to remove.
  • Remove the stacks, garnish with a sprinkle of fresh thyme.

Nutrition

Calories: 112kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 3gSodium: 174mgFiber: 1g
Keyword Crispy Muffin Tin Potato Stacks
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