Crispy, golden, and packed with layers of buttery, garlicky goodness—this Garlic Herb Muffin Pan Potato Galette is the ultimate side dish that’s as easy as it is impressive. Imagine delicate layers of thinly sliced potatoes, infused with fragrant herbs and roasted to perfection in a muffin pan. Each little stack comes out crispy on the edges, tender in the center, and bursting with flavor.
These mini galettes are perfect for everything from weeknight dinners to holiday feasts. They’re bite-sized, elegant, and ridiculously delicious. Trust me, once you try them, they’ll become a go-to in your kitchen!
Why You’ll Love Garlic Herb Muffin Pan Potato Galette
Crispy & Buttery: Every bite has that perfect balance of crispiness and melt-in-your-mouth tenderness.
Simple Ingredients, Big Flavor: Just a handful of pantry staples create a dish that tastes gourmet.
Perfect for Any Occasion: Whether it’s a casual dinner or a fancy gathering, these mini galettes fit right in.
No-Fuss Presentation: Baking in a muffin pan gives them a beautiful shape with minimal effort.
Customizable: Switch up the herbs, add cheese, or even throw in some caramelized onions for extra flavor.
Ingredients in Garlic Herb Muffin Pan Potato Galette
Potatoes: Yukon Gold or Russet potatoes work best for their creamy texture and ability to crisp up beautifully.
Butter: Adds richness and helps achieve that golden, crispy exterior.
Olive Oil: Helps the potatoes crisp up while keeping them light.
Garlic: Freshly minced garlic infuses each layer with deep, savory flavor.
Thyme & Rosemary: Fresh herbs bring a fragrant, earthy touch that pairs perfectly with the potatoes.
Parmesan (Optional): Adds a nutty, salty kick that takes these to the next level.
Salt & Pepper: Simple seasonings that enhance every bite.
Muffin Pan: The secret to getting perfect, individual portions with crispy edges.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven: Set your oven to 375°F (190°C) and grease a muffin pan with butter or non-stick spray.
Slice the Potatoes: Use a mandoline or sharp knife to cut the potatoes into thin, even slices. This ensures they cook evenly.
Make the Garlic Herb Butter: In a small bowl, mix melted butter, olive oil, minced garlic, thyme, rosemary, salt, and pepper.
Assemble the Stacks: Layer potato slices into each muffin cup, brushing each layer with the garlic herb butter. Keep stacking until each cup is full.
Bake to Perfection: Place the muffin pan in the oven and bake for 45-50 minutes, or until the potatoes are golden brown and crispy on the edges.
Cool & Serve: Let them cool for a few minutes before gently removing from the pan. Garnish with extra herbs and Parmesan, if using.
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
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Cook Time: [Time to cook or bake]
Total Time: [Total time needed]
How to Serve Garlic Herb Muffin Pan Potato Galette
With Steak or Chicken: These crispy stacks pair beautifully with a juicy steak or roasted chicken.
As a Holiday Side: A stunning alternative to mashed potatoes for Thanksgiving or Christmas dinner.
Topped with Cheese: Sprinkle with Gruyère, Parmesan, or even blue cheese for extra indulgence.
With a Side of Sour Cream: A dollop of sour cream or crème fraîche takes these to another level.
As an Appetizer: Serve mini galettes with a dipping sauce for a fun, crispy starter.
Additional Tips
Make It Ahead: Slice and layer the potatoes in the muffin pan a few hours before baking to save time.
Extra Crispy: If you love an ultra-crispy edge, bake them in a convection oven for the last 10 minutes.
Try Different Herbs: Swap thyme and rosemary for sage, oregano, or even a sprinkle of Italian seasoning.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 350°F for about 10 minutes to maintain crispiness.
FAQ Section
Q1: Can I use sweet potatoes instead of regular potatoes?
A1: Absolutely! Sweet potatoes will be slightly softer but just as delicious.
Q2: Can I make this recipe dairy-free?
A2: Yes! Swap butter for extra olive oil or use a dairy-free alternative.
Q3: How do I keep the galettes from sticking to the pan?
A3: Make sure to grease the muffin pan well with butter or non-stick spray. A silicone muffin pan also helps.
Q4: Can I freeze these?
A4: Yes! Freeze after baking, then reheat in the oven for the best texture.
Q5: What’s the best way to slice the potatoes evenly?
A5: A mandoline slicer is the easiest way to get uniform, thin slices.
Q6: Can I add cheese to the layers?
A6: Definitely! A sprinkle of cheese between layers adds an extra burst of flavor.
Q7: How do I make them extra crispy?
A7: Brush a little extra butter on the tops before baking, and broil for the last 5 minutes.
Q8: Can I use dried herbs instead of fresh?
A8: Yes! Use half the amount since dried herbs are more concentrated.
Q9: What other seasonings work well?
A9: Smoked paprika, garlic powder, or even a pinch of chili flakes add a great twist.
Q10: Do I need to peel the potatoes?
A10: It’s up to you! Leaving the skins on adds texture and nutrients.
Final Thoughts
These Garlic Herb Muffin Pan Potato Galettes are proof that simple ingredients can create something spectacular. Whether you’re serving them for a special dinner or just looking to elevate your weeknight sides, these crispy, buttery stacks are guaranteed to impress. So grab your potatoes, heat up that oven, and get ready for a side dish that’s as fun to eat as it is to make!
Print
Garlic Herb Muffin Pan Potato Galette
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: FRENCH
- Diet: Vegetarian
Description
These Garlic Herb Muffin Pan Potato Galettes are crispy, buttery, and infused with fresh thyme, rosemary, and garlic for an elegant yet easy side dish. Perfect for any occasion, these golden-brown stacks of thinly sliced potatoes bake beautifully in a muffin pan, making them a visually stunning and delicious addition to any meal!
Ingredients
- Cooking spray
- 4 large Russet potatoes (about 2 lbs), peeled
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tsp fine sea salt
- Freshly ground black pepper, to taste
- Fresh thyme and rosemary sprigs (for garnish)
Instructions
- Preheat Oven: Preheat oven to 375°F. Lightly spray a 12-cup muffin pan with cooking spray.
- Slice the Potatoes: Use a mandoline or a sharp knife to slice the potatoes into thin 1/16-inch rounds.
- Season the Potatoes: In a large bowl, mix melted butter, olive oil, garlic, thyme, rosemary, salt, and black pepper. Add potato slices and toss to coat evenly.
- Assemble in Muffin Pan: Stack potato slices in each muffin cup, filling to the top. Drizzle any remaining butter mixture over the stacks.
- Bake: Place in the oven and bake for 45-50 minutes, rotating the pan halfway through, until the tops are golden and crispy and the centers are tender.
- Serve: Let stand for 5 minutes before carefully removing from the muffin pan. Garnish with fresh thyme and rosemary sprigs before serving.
Notes
- For extra crispiness, broil for 1-2 minutes at the end of baking.
- Try adding Parmesan cheese for a cheesy twist.
- Yukon Gold potatoes can be used for a creamier texture.
Nutrition
- Serving Size: 1 portion
- Calories: 145
- Sugar: 1g
- Sodium: 200
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg