There is something undeniably delightful about the humble potato transformed into a bite-sized, crispy, and flavorful treat. The Muffin Tin Potatoes with Rosemary and Garlic Recipe takes simple ingredients and turns them into a golden masterpiece that’s perfect for any meal. With layers of thinly sliced potatoes infused with aromatic rosemary and a hint of garlic, baked to perfection in muffin tins, this recipe delivers crispy edges and tender centers every time. It’s an absolute crowd-pleaser that combines ease, elegance, and irresistible taste in a compact, fun form.
Ingredients You’ll Need
Gathering straightforward yet essential ingredients is the first step toward creating this comforting dish. Each component plays a crucial role, whether it’s enhancing flavor, adding creaminess, or creating that perfect crispy texture.
- 4 medium russet potatoes: These starchy potatoes are ideal for roasting, providing a fluffy interior and crisp exterior.
- 1 tablespoon dried rosemary: Adds a fragrant, pine-like aroma that beautifully complements the potatoes.
- Garlic salt, to taste: Brings a subtle garlicky punch without overpowering the delicate flavors.
- Black pepper, to taste: Adds a bit of heat and depth to round out the seasoning.
- ¾ cup heavy cream: Contributes a luscious richness that binds the layers together and keeps the potatoes moist.
- Cooking spray: Helps ensure the potatoes don’t stick to the muffin tins and aids in browning.
How to Make Muffin Tin Potatoes with Rosemary and Garlic Recipe
Step 1: Preheat and Prepare Muffin Tin
Start by preheating your oven to 400ºF. This high heat is essential to achieving perfectly crisp edges while keeping the inside tender. Spray your standard muffin cups generously with cooking spray to prevent sticking and to help the potatoes brown evenly. Preparation at this stage sets the foundation for the whole dish.
Step 2: Slice the Potatoes
Peel your russet potatoes with a vegetable peeler to remove the skin for a smoother texture. Using a mandoline slicer, cut the potatoes into thin, uniform slices. This even slicing is crucial because it ensures that all the potato layers cook evenly and absorb the flavors of rosemary and garlic salt beautifully.
Step 3: Layer and Season
Place two potato slices at the bottom of each muffin cup. Then sprinkle with garlic salt, black pepper, and a pinch of dried rosemary. Continue layering two slices at a time, seasoning every two slices, until the muffin cups are full. This layering and seasoning technique ensures that each bite is packed with flavor and the potatoes are evenly seasoned throughout.
Step 4: Add Cream
Pour about 1 tablespoon of heavy cream over each stack of potatoes. The cream not only adds creaminess but also helps to meld the flavors and keep the potatoes silky on the inside while the edges turn crunchy in the oven.
Step 5: Bake to Perfection
Bake the muffin tins in the preheated oven for 30 to 35 minutes. You’re looking for a beautiful golden brown color on top and tender potatoes inside — test by piercing a stack with a knife to be sure. This stage requires patience, but the result is worth every minute.
Step 6: Remove and Serve
Carefully run a thin knife around each gratin to loosen it from the muffin tin walls. Gently lift the potato stacks out using a fork or small spatula. This step helps to maintain their intact, charming muffin shape and crispy edges, ready for plating and serving.
How to Serve Muffin Tin Potatoes with Rosemary and Garlic Recipe
Garnishes
These muffin tin potatoes shine with simple garnishes. Sprinkle freshly chopped parsley or chives on top right after baking for a pop of green color and fresh herb flavor. A light drizzle of truffle oil or a sprinkle of parmesan cheese can elevate the dish for special occasions, adding luxurious aroma and richness.
Side Dishes
Muffin Tin Potatoes with Rosemary and Garlic Recipe pairs wonderfully with a variety of mains. Think juicy roasted chicken, grilled steak, or baked salmon. They also complement vegetarian options beautifully, such as sautéed mushrooms or a vibrant salad, providing a cozy, satisfying carbohydrate element.
Creative Ways to Present
For a buffet or party, place these little potato muffins on a platter lined with fresh rosemary sprigs to enhance their rustic charm. You can also serve them in muffin pans straight from the oven for a casual, homey feel. Additionally, try stacking a muffin potato on top of a dollop of sour cream or crème fraîche for an elegant appetizer presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Muffin Tin Potatoes with Rosemary and Garlic Recipe, place them in an airtight container and refrigerate. They will keep well for up to 3 days while maintaining their flavor and texture, making them an excellent option for next-day meals or snacks.
Freezing
You can freeze these potato muffins by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag or container. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results. Freezing preserves their deliciousness without sacrificing the crispy edges.
Reheating
To reheat, warm the muffins in a 350ºF oven for about 10 minutes to restore their crispy exterior and warm, creamy interior. Avoid the microwave if possible, as it tends to make the potatoes soggy and less appetizing.
FAQs
Can I use fresh rosemary instead of dried?
Absolutely! Fresh rosemary can be used and provides a brighter, more vibrant flavor. Use about 1 tablespoon of finely chopped fresh rosemary in place of dried and adjust to taste.
What type of potatoes work best for this recipe?
Russet potatoes are ideal due to their high starch content, which creates a fluffy interior and crispy outside. Waxy potatoes like red or fingerlings won’t give the same texture but can be experimented with if you prefer a firmer bite.
Is there a substitute for heavy cream in this recipe?
If you want a lighter option, milk or half-and-half can be used, but the potatoes won’t be quite as rich or creamy. Coconut cream can be a good dairy-free alternative that still maintains the luxurious texture.
Can I add cheese to the layers?
Yes! Adding shredded cheese like cheddar, parmesan, or gruyere between layers is delicious. It introduces a melty, savory element that complements rosemary and garlic perfectly.
How many potatoes should I use per muffin tin?
This recipe uses 4 medium russet potatoes to fill a standard 12-cup muffin tin, giving you 6 generous servings. Adjust quantities accordingly if you want to make more or fewer muffins.
Final Thoughts
Preparing the Muffin Tin Potatoes with Rosemary and Garlic Recipe is like creating a little batch of comfort and elegance all at once. Whether for a holiday spread, a family dinner, or just because you deserve a delicious treat, these crispy, creamy potato muffins never disappoint. Invite your friends or family to join you and watch these golden delights disappear in no time. Trust me, once you try them, this recipe will quickly become one of your kitchen favorites!
Print
Muffin Tin Potatoes with Rosemary and Garlic Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Muffin Tin Potatoes are a delightful and easy-to-make side dish featuring thinly sliced russet potatoes seasoned with rosemary, garlic salt, and pepper, baked to golden perfection with creamy richness in a muffin tin. Perfectly portioned and crisp on the edges, these potatoes are an ideal accompaniment for any meal.
Ingredients
Potatoes
- 4 medium russet potatoes (about ¾ pound each)
Seasoning
- 1 tablespoon dried rosemary (or to taste)
- Garlic salt (to taste)
- Black pepper (to taste)
Dairy
- ¾ cup heavy cream
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400ºF (200ºC). Spray a standard muffin tin with cooking spray to prevent sticking.
- Prepare Potatoes: Clean and peel the russet potatoes using a vegetable peeler. Using a mandoline slicer, thinly slice the potatoes to ensure even cooking.
- Assemble Potato Stacks: Place two potato slices into each muffin cup. Season with garlic salt, ground black pepper, and dried rosemary. Continue layering slices and seasoning every two slices until the muffin cups are completely filled.
- Add Cream: Pour approximately 1 tablespoon of heavy cream evenly over each stack of potatoes to provide creaminess and help with browning.
- Bake: Place the muffin tin in the preheated oven and bake for 30 to 35 minutes or until the potatoes are tender when tested with a knife and golden brown on top.
- Remove and Serve: After baking, run a thin knife around the edges of each gratin to loosen the potatoes from the muffin tin. Gently lift each potato stack out of the muffin pan and serve warm.
Notes
- Thin slicing is crucial to ensure the potatoes cook thoroughly and evenly within the baking time.
- You can substitute dried rosemary with fresh rosemary, but use less as fresh herbs have a stronger flavor.
- Heavy cream adds richness; for a lighter version, try using half-and-half or milk but expect less creamy results.
- Be sure to spray the muffin tin well to avoid sticking and for easy removal of the potato stacks.
- Season generously to enhance flavor, but adjust according to dietary restrictions and taste preferences.
