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4-Ingredient Muffin Pan Potatoes Made Easy

4-Ingredient Muffin Pan Potatoes Made Easy

Thinly sliced Yukon Gold potatoes are layered in a muffin pan with garlic butter and Parmesan, then baked until browned around the edges and tender in the centers. These individual potato stacks make a warm, savory breakfast side or brunch accompaniment.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds, about 4-5 medium Yukon Gold potatoes
  • 3 tablespoons Unsalted butter, melted
  • 1 clove Garlic, finely minced or grated
  • 1/2 cup Parmesan cheese, finely grated
Seasoning and Pan
  • To taste Kosher salt
  • To taste Freshly ground black pepper
  • As needed Butter or cooking spray for greasing

Method
 

Step-by-Step
  1. Heat the oven to 375°F and generously grease all 12 cups of a standard muffin pan, paying special attention to the sides and bottoms.
  2. Scrub or peel the Yukon Gold potatoes, then slice them into very thin rounds about 1/8 inch thick. A mandoline creates the most even slices, but a sharp knife also works carefully.
  3. Stir the melted butter and finely minced or grated garlic together. Reserve a small portion of this garlic butter for drizzling over the assembled stacks.
  4. Toss the potato slices with most of the garlic butter, a little kosher salt, and freshly ground black pepper, taking care to coat the slices without breaking them.
  5. Stack the potato slices in the prepared muffin cups, filling each nearly to the top because the potatoes shrink during baking. Sprinkle the Parmesan over the stacks and drizzle with the reserved garlic butter.
  6. Bake for 40–50 minutes, until the edges are browned and a knife slides easily into the centers. Let the potatoes stand in the pan for about 5 minutes, then loosen the edges with a thin knife and lift them out.

Notes

Uniform 1/8-inch slices are important for tender centers and evenly browned edges. Grease the muffin cups generously because potato starch and melted cheese can cause sticking. The brief resting time helps each stack hold together when removed.