Muffin Tin Potato (stacks)
Muffin Tin Potato stacks are a mini version of a traditional potato bake cooked in a muffin tin (or pan).
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Side Dish
Cuisine: Australian, International
Keyword: muffin tin potatoes
Servings: 12
Calories: 64kcal
- 9 washed potatoes Note 1
- 3 tbs dried onion Note 2
- 1 teaspoon dried thyme Note 3
- 1 teaspoon dried rosemary
- ½ cup cream
- ½ cup parmesan cheese Note 4
- 1 teaspoon salt and pepper
Mustard Yoghurt
- ½ cup Greek yoghurt Note 5
- 2 tbs Hot English mustard
- cracked pepper to taste
Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
Use a mandolin to thinly slice your potatoes
In a medium sized mixing bowl combine sliced potatoes, salt and pepper, thyme, rosemary, dried onion, ½ the parmesan cheese and cream. Use a spoon to thoroughly stir together.
Spray a 12 hole regular sized muffin pan with cooking oil
Pinch the creamy potato mix into stacks and place in the muffin tin. Repeat until all 12 holes have a 1 - 2 inch stack of the herbed potato mix
Place in the oven and cook for 15 mins.
Use an oven mit to remove the tin, sprinkle each potato stack with remaining parmesan cheese and cotinue to bake for another 20 - 30mins. Test they are ready by inserting a skewer into one potato stack, if it slides in without resistance, turn the oven off and let cool for 5 mins.
Garnish with freshly chopped parsley
Wait for the potatoes to cool down slightly. This will mean the cheese sets and use a spoon on the side of each potato stack to remove it from the tin.
- Note 1 I use regular washed potatoes for this recipe and leave the skins on.
- Note 2 Dried onion will be found in the herbs section of the supermarket. It bring the onion flavour, but saves time peeling and cutting a whole onion.
- Note 3 An Australian tablespoon measures 20ml. An American one is slightly smaller at 14ml.
- Note 4 ½ of the Parmesan cheese goes INTO the potato mix as we season. The remaining ½ gets sprinkled over the stacks after they have cooked for 15 mins.
- Note 5 The Mustard Yoghurt is an optional addition. It is thick and creamy and a nice compliment to the potatoes. You can use djion mustard for a milder taste as hot English mustard (or American/Australian is hot, hot, hot!)
Calories: 64kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 297mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg