• About
  • Work with Me
    • Contact
  • Food Photography
  • Newsletter

Chef Janet

So good, they'll never know it's gluten-free.

  • Gluten-Free Recipes
    • Appetizers and Snacks
    • Baked Goods
    • Breakfast
    • Dessert
    • Main Course
    • Salads
    • Sauces and Dressings
    • Side Dishes
    • Soup
    • Vegan
    • Vegetarian
  • Cooking Basics
  • Gluten-Free Diet Tips
Home Β» Appetizers and Snacks Β» Muffin Tin Baby Potato Stacks With Cheese and Herbs

May 8, 2023

Muffin Tin Baby Potato Stacks With Cheese and Herbs

No ratings yet
Janet Harlow
Leave a Comment Jump to Recipe

These potato stacks are roasted in a muffin tin for a fun appetizer or side dish. The super easy recipe uses sliced baby potatoes with 2 kinds of cheese, lemon and rosemary.

Be sure to check out more of my muffin tin recipes including my fun sized muffin tin veggie quiches with puff pastry crust, muffin tin ground turkey meatloaf and adorable muffin tin fresh apple pies.

Potatoes in a Muffin Pan

So what do you call it? It’s a muffin tin in the US, a muffin pan in Canada and I’ve also heard it called a cupcake pan. They’re all the same! You’ll need a standard muffin tin with 12 wells.

I’ve seen these potato stacks done on a sheet pan, but I prefer the muffin pan. The stack is surrounded by the heat from the pan and helps the roasting process. If the stacks are too close to each other, the steam coming from them will prevent browning. The muffin pan keeps them separate.

To keep the stacks from falling or separating, each stack will have a toothpick inserted to keep it together. Just be careful when inserting the toothpick. Raw potatoes are firm and you’ll need to use a little pressure, so keep your fingers out of the way!

The toothpicks also make these stacks perfect as an appetizer,

Ingredients

Baby potatoes – Baby potatoes are the best size for stacking in a muffin tin. Baby gold (aka yellow), red or even purple potatoes will work for this recipe, but I like the sweeter, creamier gold.

The potatoes are sliced to about 1/8 inch thick. I use a knife, but if you have a good mandoline, it’s a great time saver and will make nice consistent slices.

Olive oil – I prefer extra virgin olive oil for its flavor. Since the flavor of the olive oil will be prominent, I recommend using a good quality one like California Olive Ranch oils.

Fresh rosemary is a classic pairing with potatoes. But I find that rosemary can be controversial. It seems that you either love it or hate it. So if you are not a lover of rosemary, fresh thyme or oregano are great alternatives.

Cheese – The recipe calls for a combination of parmesan (or parmiggiano if you prefer) and romano cheeses. They both add a wonderful tangy, umami flavor to the recipe. Other dry cheeses like gruyere and asiago are good options. Whichever ones you use, be sure that they are finely grated so that they incorporate into the mix.

Fresh Garlic adds a pungent pop and is excellent with the sweetness of potatoes. The best way to incorporate garlic into the recipe is to grate it on a microplane (essentially a super fine grater). The microplane practically liquefies the garlic making it instantly flavor the oil. If you don’t have a microplane, use the finest side of your box grater.

Salt – The cheeses add quite a bit of salty flavor but potatoes can take more salt than other foods. So the recipe still includes a little bit of added salt.

3 muffin tin potato stacks topped with parmesan cheese on small white plate. Sprig of rosemary on left. Wood board with lemon and garlic in back left.

Muffin Tin Baby Potato Stacks

Author: Janet Harlow
Course: Appetizers and Snacks, Side Dishes
Cuisine: American
Servings: 12 stacks
These potato stacks are roasted in a muffin tin for a fun appetizer or side dish. The super easy recipe uses sliced baby potatoes with 2 kinds of cheese, lemon and rosemary.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 50 minutes mins

Ingredients
  

  • 1Β½ lbs baby potatoes (yellow, gold, red or purple)
  • 2-3 cloves fresh garlic
  • ΒΌ c extra virgin olive oil
  • 3 Tbsp fresh lemon juice 1-2 lemons
  • 2 Tbsp packed finely grated parmesan cheese
  • 2 Tbsp finely grated romano cheese best if both cheeses are grated on a microplane or fine grater
  • ΒΌ tsp finely chopped fresh rosemary
  • ΒΎ tsp salt
  • 12 wood toothpicks

Instructions
 

  • Preheat the oven to 350℉ and lightly grease a standard sized muffin tin.
  • Using a microplane or the finest side of a box grater, grate the garlic cloves directly into a large mixing bowl. You should have about 1Β½ teaspoons.
    Overhead view of garlic being grated on a microplane over a large glass bowl.
  • Add all of the other ingredients to the bowl and stir well with a fork.
    Overhead view of muffin tin potatoes coating in large glass bowl.
  • Scrub and dry the potatoes.
  • Slice the potatoes into β…› inch rounds. A mandoline can definitely be used to make the slices more even.
    Overhead view of baby potatoes being sliced on a wood cutting board.
  • As you work, add the sliced potatoes to the flavor mixture and stir.
    Overhead view of sliced potatoes being added to glass bowl.
  • Once all of the potatoes are sliced and in the bowl, stir well to make sure that all of the slices are fully coated
    Overhead view of sliced potatoes being mixed with coating in large glass bowl.
  • Create stacks of about eight slices with the largest slices on the bottom and graduating to the smallest slices on top – kind of like a round pyramid. (do not use the end pieces).
    Overhead view of sliced potatoes being stacked.
  • Holding the stack together, carefully push a toothpick through the center stopping just before it pokes through the bottom (watch your fingers!) This will allow it to sit flat in the muffin pan
    Overhead view of toothpick being inserted into potato stack.
  • The stacks should sit just above the top of the pan. Add more slices to make them taller if needed.
    Overhead view of potato stacks in muffin tin, Glass bowl with sliced potatoes on right.
  • As you work, give the bowl a stir every so often to be sure the slices stay coated with the liquid.
  • Bake for 20 minutes, then turn the oven to 425℉ and bake for another 25 minutes or until the outside of the stacks are golden.
  • To use the end pieces, line a sheet pan with tin foil or parchment. Use a slotted spoon to transfer the remaining potato slices to the pan. Bake for 15 to 20 minutes at 350℉.
    Overhead view of parchment lined sheet pan with sliced coated potatoes.
  • Serve topped with finely grated cheese, a light sprinkling of chopped rosemary or lemon zest.
    Close up of potato stack topped with shredded cheese on white plate. Sprig of rosemary on left.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
  • Share
  • Tweet
  • Email

Posted In: Appetizers and Snacks, Side Dishes · Tagged: muffin tin, potatoes

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe, please consider leaving a star rating and review when you post a comment. Star ratings help people discover my recipes online. Your support means a great deal to me.

Thank you!
Janet

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me
Hi, Welcome! I'm Chef Janet and I create gluten-free recipes that everyone will love, gluten-free or not.

Set up a customized lesson with me to learn basic cooking techniques, gluten-free, menu planning and kitchen tips to make your life easier. Follow me on instagram to keep up with my latest and let me know how I can help.

Follow along on Instagram

This gluten-free strawberry sheet cake is filled w This gluten-free strawberry sheet cake is filled with fresh strawberries in a strawberry swirl. It's the perfect dessert for a crowd on a spring or summer day. Link to the recipe in my profile.
πŸ“πŸŽ‚πŸ“
Simply take some fresh strawberries and whirl them in the food processor until they're finely chopped. Mix some into the batter and spread the rest between layers of batter to create a pretty swirl when you cut into the cake. 
πŸŽ‚πŸ“πŸŽ‚
#glutenfreecake #strawberrycake #freshstrawberries #sheetcake #glutenfreedessert #berrydessert #strawberrydessert #glutenfreeblog #glutenfreelosangeles #strawberrydesserts #bbqdessert #memorialdaydessert
This Gluten-Free Lemon Bundt Cake is a dreamy good This Gluten-Free Lemon Bundt Cake is a dreamy good, sunny treat. Link to the recipe in my profile.
πŸ‹πŸŽ‚πŸ‹
#glutenfreebundtcake #glutenfreelemoncake #lemonbundtcake #losangeleschef #glutenfreelosangeles #glutenfreecake #lemondessert #glutenfreeblog #glutenfreedessert
This Gluten-Free Carrot Cake is fluffy, moist and This Gluten-Free Carrot Cake is fluffy, moist and packed with cinnamon spice goodness. Link to the recipe in my profile.
πŸ₯•πŸŽ‚πŸ₯•
I prefer my carrot cake with no crushed pineapple or nuts or raisins. I use a little applesauce to give it some fruity flavor but that's it. So if you're on team nut-free, raisin-free, this is the cake for you.
πŸ₯•πŸŽ‚πŸ₯•
#glutenfreecarrotcake #glutenfreecakes #glutenfreeeaster #losangeleschef #glutenfreelosangeles #glutenfreeblog #glutenfreedesserts #glutenfreebaking #glutenfreedessertrecipes #easterdesserts
Whether it's summer peach season or not you can ma Whether it's summer peach season or not you can make this gluten-free peach cobbler. The recipe includes instructions for fresh, frozen or canned peaches. Link to the recipe in my profile.
πŸ‘πŸ‘πŸ‘
#glutenfreepeachcobbler #glutenfreecobbler #peachdessert #peachcobbler #losangeleschef #glutenfreeblog #glutenfreechef #glutenfreelosangeles #summerdesserts #glutenfreedesserts
This gluten-free chocolate mug cake is ready in ju This gluten-free chocolate mug cake is ready in just 5 minutes. When you want a cake just for yourself, it's the perfect recipe. Link to the recipe in my profile.
πŸŽ‚πŸ«πŸŽ‚πŸ«
#glutenfreecakes #chocolatemugcake #glutenfreemugcake #singleservedessert #glutenfreechocolatecake #glutenfreeblog #losangeleschef #glutenfreelosangeles #dessertforone #glutenfreedesserts #fastdessert
Do you need a cake or cupcakes for a gluten-free b Do you need a cake or cupcakes for a gluten-free birthday celebration? I've got you covered with a blog post with 16 ideas for fun,  festive & yummy cakes and cupcakes.
πŸŽ‚πŸŽ‰πŸŽ‚
All are gluten free and many can be made dairy-free as well. Most use Measure for Measure flour from @kingarthurbaking.
1. GF Carrot Cake
2. GF Funfetti Cupcakes
3. GF Red Velvet Cake
4. GF Lemon Cake
5. Grain-Free Vanilla Almond Flour Cake
6. GF Vanilla Cake
7. GF Mini Cupcakes in Choc & Vanilla
8. GF Vanilla Cupcakes
9. GF Coconut Layer Cake
πŸŽ‚πŸŽ‰πŸŽ‚
Not pictured: GF Chocolate Orange Loaf Cake,
GF Chocolate Cupcakes, GF Apple Pie Cupcakes, GF Butternut Squash Cake, Gf Chocolate Mug Cake, GF Vanilla Snack Cake, and GF Carrot Cake Cupcakes.
πŸŽ‚πŸŽ‰πŸŽ‚
#glutenfreebirthdaycake #glutenfreebirthday #losangeleschef #glutenfreebaking #glutenfreecake #glutenfreecupcakes #glutenfreecarrotcake #glutenfreevanillacake #glutenfreeredvelvet #glutenfreeblog #glutenfreelemoncake
No lie, these chicken wings were baked in the toas No lie, these chicken wings were baked in the toaster oven and still came out with golden brown delicious skin. 
🌽 🌭🌽
Those mini corn dog bites are the favorite at my parties and are SUPER (pun intended) easy to make.
πŸ“πŸ—πŸ“
Link to the recipes in my profile.
🌽🌭🌽
#glutenfreesnacks #sportsnacks #glutenfreecorndogs #glutenfreerecipes #losangeleschef #glutenfreelosangeles #sportsfood #partysnacks #partyappetizers #glutenfreeparty
This gluten free red velvet cake is so moist and t This gluten free red velvet cake is so moist and tender they'll never know it's gluten free. Get the full recipe at chefjanetk.com
β™₯οΈπŸŽ‚β™₯οΈπŸŽ‚
#redvelvet #glutenfreecake #glutenfreeredvelvetcake #losangeleschef #glutenfreelosangeles #glutenfreeblog
#glutenfreebaking #glutenfreedessert #glutenfreebirthdaycake #bestglutenfreecakes #glutenfreerecipes

Copyright © 2023 Chef Janet · Support by Foodie Digital · Privacy Policy · Accessibility Policy · Web Stories