Muffin Tin Potato Stacks
When I tell you this is my new favorite potato recipe, I’m not even kidding. These muffin tin potato stacks are a fun spin on the classic stacked potatoes, with crisp brown edges and lemon herb flavor.
Roasted potatoes are one of my favorite simple side dishes to make during weeknight dinners, and this recipe is the perfect way to change things up. Thinly sliced potatoes are tossed with olive oil, lemon juice, fresh herbs, garlic and salt and pepper, then roasted in a greased muffin tin to create the cutest little potato stacks.
Serve these for dinner during the week, Thanksgiving, Hanukkah or at your next holiday table. I kept these dairy-free but they can easily be made with your favorite shredded cheese and/or butter.
The simple combination of spices and herbs makes these the ideal side dish to just about any meal!
Here’s what I would serve them with:
- Balsamic Chicken
- Baked Salmon with Olives and Almonds
- Lemon Pepper Tofu
- Butter Lettuce Salad with Dill Dressing with Lemon Rosemary Salmon
What you’ll need to make muffin tin potato stacks
- Yukon gold or yellow potatoes– these are the smaller sized potatoes that fit perfectly into a muffin cup
- Olive oil
- Lemon juice
- Garlic
- Thyme and parsley– or any combination of your favorite herbs
- Salt & pepper
- Thinly slice the potatoes using a sharp knife or mandolin. Try to keep the slices even in size
- Add the slices potatoes to a bowl and toss them with the olive oil, lemon juice, garlic, salt, pepper and herbs
- Grease a 12-count muffin tin with cooking spray and stack the potatoes into each muffin cup. The potatoes will cook down, so don’t worry about stacking them a bit higher than the rim
- Pour any remaining marinade over each stack
- Cover the tin with foil and bake on 400 F for 25 minutes, then bake uncovered for another 25 minutes until browned
To remove the potatoes from the tin, let the pan cool for 5 minutes. Use a spoon or fork to scoop them out of the pan.
The bottoms of the stacks will brown the most, so I like to flip some of the stacks over when serving.
Top these crispy stacks with flakey salt and fresh herbs when serving. They’re so simple, yet pack in so much flavor.
These muffin tin potato stacks are going to be on repeat this season for all of our holiday get-togethers!
Serve with:
Lemon Rosemary Salmon
Za’atar Chicken Meatballs
Lemon Butter Fish
Muffin Tin Potato Stacks
Equipment
Ingredients
- 8-10 yukon gold or yellow potatoes, unpeeled
- 1/3 cup olive oil
- 2 cloves garlic crushed
- 2 tsp fresh thyme peeled off their sprigs
- Juice from 1/2 lemon
- 1/4 cup packed fresh parsley chopped
- 1 tsp salt
- 1 tsp black pepper
Directions
- Preheat the oven to 400 F
- Wash the potatoes well and pat dry. Using a large chef’s knife or mandolin, slice the potatoes into thin rounds and add them to a mixing bowl. Try to get evenly sized slices if using a knife.
- Toss the potatoes with the olive oil, lemon juice, garlic, parsley, thyme, salt & pepper and mix well.
- Grease a 12-count large muffin tin with cooking spray. Stack the potatoes in layers into each muffin cup. The potatoes will shrink as they cook so don’t worry if the stack is taller than the muffin rim.
- Pour any remaining marinade directly over each potato stack
- Cover the pan with a piece of foil and bake for 25 minutes.
- After 25 minutes, remove the foil and continue baking for another 25 minutes, until the edges are browned.
- Let the pan cool for 5 minutes, then remove the stacks using a spoon or fork. When plating, I like to flip some of the stacks over since the bottoms brown the most.
- Garnish with flakey salt and extra herbs when serving
So good and so easy! 10 out of 10!
So happy you enjoyed it!