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Potato Muffin Tin Bake

These crispy and tender Potato Muffin Tin Bakes are perfect for holiday spreads or cozy weeknights, offering rich flavors of garlic, rosemary, and Parmesan in a charming, stackable form.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large potatoes
  • 4 tablespoons butter Use room-temperature butter for easier coating.
  • 1 cup grated Parmesan cheese Ensure it's suitable for dietary preferences.
  • 2 teaspoons fresh rosemary Chopped.
  • 2 cloves garlic Minced.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Grease a muffin tin with butter.
  2. Thinly slice the potatoes and place them in a large bowl.
  3. Melt the butter and pour it over the sliced potatoes. Add grated Parmesan, rosemary, garlic, salt, and pepper. Toss to combine.
Baking
  1. Layer the potato slices into each muffin cup, stacking them for a nice presentation.
  2. Bake in the oven for 25-30 minutes until the edges are crispy and the centers are tender.
  3. Allow to cool slightly before serving.

Notes

Serve warm for the best texture; they pair wonderfully with roast chicken, green salad, or soup. Can store in the fridge for up to 3 days or freeze for later meals.