Recipe for Sliced Potatoes in Muffin Tin: Crispy Edged Individual Portions

This muffin tin method transforms simple sliced potatoes into individual servings with crispy edges and tender centers. The tin’s shape ensures even cooking and perfect browning on all sides.

With just a few ingredients and a standard muffin pan, you’ll achieve restaurant-quality results. The technique is straightforward yet delivers impressive presentation every time.

Ingredients for Recipe for Sliced Potatoes in Muffin Tin

Transform humble potatoes into crispy-edged individual servings with these carefully selected ingredients.

The potatoes are the foundation here. Russets yield the crispiest edges due to their high starch content—avoid waxy varieties like red or Yukon Gold. Whole Foods or any well-stocked market will have them year-round. Look for firm, unblemished potatoes with smooth skin. For the herbs, fresh rosemary and thyme provide superior aroma compared to dried, though the latter works in a pinch.

No Russets? Idaho potatoes are essentially the same and work beautifully. Swap fresh herbs for dried at one-third the amount. For a dairy-free version, omit the Parmesan or use a vegan cheese alternative. The butter can be replaced with additional olive oil, though the flavor profile will be slightly different. Diamond Crystal kosher salt is preferred for its clean taste and easy pinching.

Store unpeeled potatoes in a cool, dark place for up to 2 weeks. Once sliced, cook immediately to prevent browning. Leftovers keep in the fridge for 3-4 days—reheat in the oven to restore crispness. The herb mixture can be prepped a day ahead for convenience.

Step-by-Step Instructions for Sliced Potatoes in Muffin Tin

This method ensures perfectly crispy edges with tender centers in individual portions.

Step 1: Prepare and Season the Potato Slices

Peel the 2 lb Russet Potatoes and slice them ⅛-inch thick using a sharp knife or mandoline. Consistent thickness ensures even cooking and that coveted crispy texture. Place the slices in a large bowl and immediately toss with 1 tbsp Extra-Virgin Olive Oil, 1 tsp Kosher Salt, ½ tsp Freshly Ground Black Pepper, ½ tsp Granulated Garlic Powder, and ½ tsp Smoked Paprika.

The seasoning should coat each slice evenly. I find that massaging the spices into the potatoes with my hands works best for full coverage. This initial seasoning builds the flavor foundation for your dish.

Step 2: Infuse the Fat with Aromatics

In a small saucepan, melt the 2 tbsp Unsalted Butter over medium-low heat. Add the 3 cloves Garlic Cloves (minced), 2 tsp Fresh Rosemary (finely chopped), and 2 tsp Fresh Thyme Leaves. Cook for 2-3 minutes until the garlic is fragrant and just beginning to turn light golden—don’t let it brown or it will turn bitter.

Remove from heat and stir in the remaining 2 tbsp Extra-Virgin Olive Oil. This creates a flavorful fat mixture that will coat the potatoes beautifully. The aromatic oils will infuse every slice with herbaceous depth.

Step 3: Layer and Press in the Muffin Tin

Generously brush the cups of a standard muffin tin with some of the aromatically infused oil-butter mixture. Begin layering the potato slices into each cup, slightly overlapping them as you go. Each cup should hold 6-8 potato slices, arranged in a circular pattern.

After filling each cup, press down firmly on the potatoes to compact them. This step is crucial for creating those crispy edges. Brush the tops with more of the oil mixture, ensuring each slice glistens. Sprinkle the remaining ½ tsp Kosher Salt evenly across all the potatoes.

Step 4: Bake to Crispy Perfection

Preheat your oven to 400°F. Bake the potatoes for 35-40 minutes until the edges are deep golden brown and crispy. You’ll notice the tops beginning to brown first—this is normal. The potatoes are done when a fork slides in easily and the edges have that satisfying crunch.

For the final 5 minutes of baking, sprinkle the ½ cup Grated Parmesan Cheese evenly over the tops if using. This creates a delicious cheesy crust that complements the crispy potatoes. Remove from the oven and let them cool in the pan for 5 minutes before serving.

Use a small offset spatula or butter knife to gently lift each portion from the tin. The crispy edges should hold together beautifully, creating individual servings that are as visually impressive as they are delicious.

Pro Cooking Tips for This Dish

Even Slicing

Use a mandoline slicer for consistent ⅛-inch thick slices—this ensures even cooking and crispiness. I swear by my OXO Good Grips mandoline for safety and precision. A sharp chef’s knife works too, but takes more focus.

Prevent Sticking

Coat your muffin tin generously with the infused oil-butter mixture, including the sides of each cup. For extra insurance, use a non-stick muffin pan—USA Pan makes excellent ones. This prevents the potatoes from welding to the metal.

Compact the Layers

Press down firmly on each filled cup with the bottom of a glass or measuring cup. This compacts the layers, ensuring they hold together and crisp up properly. I find a ¼ cup measure is the perfect size for pressing.

Oven Position

Place your muffin tin on the middle rack for even heat distribution. If your oven has hot spots, rotate the pan 180 degrees halfway through baking. This guarantees uniform browning across all portions.

For extra crispiness, preheat your baking sheet in the oven and place the muffin tin on it. The additional heat from below works wonders. 🔥

Rest Before Serving

Let the potatoes cool in the tin for 5 minutes after baking. This allows them to set, making removal easier. Use a thin offset spatula to gently lift each portion—Ateco makes my favorite.

Frequently Asked Questions