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Muffin Tin Potato Stacks
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Elevate your potatoes to these little stacks. They are crispy, can be varied to fit the meal you are making and will turn even a person like me who only likes potatoes into one going back for serving after serving. Make this today for those you love. 

Course: Side Dish
Servings: 12 stacks
Author: Linda, The Industrious Homemaker
Ingredients
  • 6 -8 small Yukon Gold Potatoes
  • 2-3 oz butter, just melted
  • flaked sea salt
  • ground pepper
  • parsley or other seasonings, fresh or dried
Instructions
  1. Slice the potatoes thinly. Use a mandolin if you have one. Slice so the potato will fit in your muffin tins. If they are larger, slice in the rounds. If they are very small, like mine were, you can slice on their side. 

  2. Dip the first slice for each muffin cup in the melted butter. Allow to drip off excess. Place in pan. 

    Dip the Potato Slices in Butter
  3. Add another slice on top, rub a little, then flip. 

  4. Add a LITTLE flaked sea salt, some pepper and whatever seasoning you are using. Remember: use a light hand, the slices are thin. 

  5. Cover with another slice, then a butter dipped slice*, another slice, rub and flip, then seasonings again. Repeat until the cups are full. Slice another potato, if necessary. 

  6. Top with final seasonings.

  7. Carefully wipe any dripped butter or seasonings from the top of the pan so it doesn't scorch. 

    Wipe the pan before baking
  8. Bake at 400° for 30-35 minutes, or until potatoes are done and browned. 

    Baked Muffin Tin Potato Crisps
Recipe Notes

*If making little Au Gratins, only butter the bottom slice. Then layer with potato slices and seasonings. When cups are full, add 1 TB cream to each cup before baking. For cheesy Au Gratins, add a thin, thin little slice of cheese between a plain layer, (or a few strands of grated) reduce salt. Add 1 TB cream to each cup before baking.