Simply Sides - Muffin Tin Potatoes

From nodashofgluten.com, this recipe for muffin tin potatoes is not only easy to make, but absolutely delicious. Thinly sliced potatoes tossed with butter, cheese, rosemary and garlic and stacked in muffin tin cups for baking. The centers are tender, and the edges have a nice crisp to them. A wonderful addition to your dinner.

Muffin Tin Potatoes

8 medium potatoes, cleaned and thinly sliced
1 tablespoon Parmesan cheese grated
1 tablespoon fresh rosemary finely chopped
2 tablespoons unsalted butter melted
1 teaspoon garlic powder
salt to taste
black pepper to taste
non-stick cooking spray for greasing the muffin tin

  1. Preheat oven to 350℉ to ensure even cooking.
  2. In a large mixing bowl, combine the sliced potatoes, melted butter, rosemary, garlic powder, Parmesan cheese, salt, and black pepper. Gently toss until all slices are evenly coated.
  3. Lightly coat each cup of a 12-cup muffin tin with non-stick cooking spray to prevent sticking.
  4. Neatly stack potato slices into each muffin cup until they are slightly above the rim, allowing for shrinkage during baking.
  5. Place the muffin tin in the preheated oven and bake for approximately 60 minutes, or un til the potato edges are golden brown and crisp, and the centers are tender when pierced with a fork.
  6. Remove the potatoes from the muffin tin and garnish with additional Parmesan cheese and chopped parsley if desired. Serve hot.

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