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
Scale
- 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