Crispy Herb-Roasted Muffin Tin Potato Stacks
Muffin tin potato stacks are an easy side dish with crisp edges and tender layers, perfect for simple weeknight meals.
Servings: 4 servings
Calories: 210kcal
Ingredients
- 4 medium-sized potatoes thinly sliced, any will work but I like to use Yukon gold
- 3 tablespoons melted butter or extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- grated Parmesan cheese or nutritional yeast use vegetarian parmesan (rennet-free) if necessary; optional garnish
Instructions
- Preheat the oven to 375°F. Grease a muffin tin.
- Toss potato slices with butter, garlic powder, oregano, salt, and pepper.
- Stack slices into muffin cups.
- Bake for 35–40 minutes until the edges are golden.
- Sprinkle with Parmesan or nutritional yeast before serving if preferred.
- Enjoy!
Video
Notes
Storage and Reheating
Cool the potatoes completely before storing them in an airtight container in the refrigerator. They’re good to eat for up to 5 days. I don’t recommend freezing the dish since the texture changes considerably when thawed.
You can reheat the potatoes in the oven, air-fryer, or a skillet with a light coat of oil. Don’t use the microwave, as it might make the potatoes soggy.
Nutrition
Serving: 3stacks | Calories: 210kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 369mg | Potassium: 735mg | Fiber: 4g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 34mg | Calcium: 32mg | Iron: 2mg
