Muffin pan potato stacks
Discover a delicious twist on potatoes with our Muffin Pan Potato Stacks recipe! Made with creamy butter, fresh garlic, and light sour cream, these perfectly portioned potato stacks are crispy on the outside and tender on the inside. An easy, flavorful side dish that's sure to impress!
- 14 Apr 2024
- Cook time 30 min
- Prep time 10 min
- 10 Servings
- 5 Ingredients
Muffin pan potato stacks are a delightful and creative twist on traditional baked potatoes. These crispy and flavorful stacks are perfect as a side dish for any meal or as an appetizer for gatherings. The combination of tender potatoes, garlic, and a touch of sour cream creates a deliciously rich and savory experience.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Lightly grease the muffin pan cups with a bit of melted butter to prevent the potatoes from sticking.
- In a small saucepan, melt 2 tablespoons of butter over medium heat. Once melted, remove from heat and set aside.
- Peel the potatoes and slice them thinly (about 1/8 inch thick) using a knife or a mandoline slicer.
- Place the sliced potatoes in a large mixing bowl. Add the minced garlic, melted butter, light sour cream, salt, and pepper. Toss everything together gently, ensuring all the potato slices are well coated with the mixture.
- Take a stack of the seasoned potato slices and start layering them into each cup of the prepared muffin pan. Fill each of the muffin cups to the top with the potato stacks.
- Place the muffin pan in the preheated oven and bake for 45-50 minutes, or until the potatoes are tender and the tops are golden brown.
- Once done, remove the muffin pan from the oven. Let the potato stacks cool in the pan for about 5 minutes. Carefully remove each stack from the pan using a fork or small spatula.
- You can garnish the potato stacks with fresh herbs like chopped chives or parsley for an extra burst of flavor and a touch of color.
- Serve the muffin pan potato stacks warm as a delightful side dish for your meal.
Tips:
- Choose potatoes of similar size for even cooking.
- Use a mandoline slicer to cut the potatoes into uniform, thin slices for the best texture.
- Melt the butter and mix with minced garlic to ensure even distribution of flavors.
- Season each layer of potato slices with salt and pepper to enhance the taste.
- Preheat the oven to 375°F (190°C) to ensure even cooking.
- Fill each muffin cup with stacks of potato slices, pressing down to compact them.
- Bake for 45-50 minutes, or until the potatoes are golden and crispy on the edges and tender in the center.
- Let the stacks cool slightly before removing them from the muffin pan to help them hold their shape.
Enjoy your muffin pan potato stacks fresh out of the oven, and savor the crispy edges and tender layers. These versatile stacks are sure to be a hit whether served at a fancy dinner or a casual get-together. Experiment with different seasonings and toppings to make this recipe uniquely yours.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 100kcal | 4% |
| Protein | |
| Protein 2.11g | 1% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 1.70g | 4% |
| Sugar 0.70g | 1% |
| Fat | |
| Fat 3.76g | 4% |
| Saturated 2.15g | 7% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 13mg | 2% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.86mg | 5% |
| Vitamin B6 0.25mg | 15% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.05ug | 2% |
| Vitamin C 16mg | 18% |
| Vitamin E 0.04mg | 0% |
| Vitamin K 1.88ug | 2% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 0.67mg | 6% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 54mg | 4% |
| Potassium, K 370mg | 11% |
| Selenium, Se 0.74ug | 1% |
| Sodium, Na 15mg | 1% |
| Zinc, Zn 0.31mg | 3% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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