Potatoes Baked in a Muffin Tin

Ingredients

• 4–5 medium Yukon gold potatoes (or russet), peeled and thinly sliced
• 2 tbsp melted butter
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme (or rosemary)
• ½ cup grated Parmesan cheese (optional)
• ¼ cup shredded cheddar cheese (optional)
• Fresh parsley or chives for garnish (optional)
• Cooking spray or extra butter for greasing the muffin tin

Instructions

1. Preheat your oven to 375°F (190°C).
2. Grease a 12-cup muffin tin with cooking spray or butter.
3. In a large bowl, mix melted butter, olive oil, minced garlic, salt, pepper, and thyme.
4. Add the thinly sliced potatoes to the bowl and toss to coat evenly.
5. Stack the slices into muffin cups, layering them like little potato towers (you can sprinkle Parmesan or cheddar between layers if using).
6. Bake for 45–55 minutes, or until the tops are golden and the centers are tender.
7. Let them cool for 5 minutes, then gently loosen with a spoon and remove.
8. Garnish with fresh herbs and serve warm!

Let me know if you want a version with bacon, sour cream, or other twists!