Crispy roast potatoes with 5 ingredients and made in a muffin tin. A simple, yet flavourful roasted potato recipe – a family favorite that is always a hit!
Notes:
The potatoes will stick more together if they are jammed into fewer muffin cup spots. If they’re loosely packed into more spots they’re more likely to separate when removed from the muffin tin.
Equipment
- Oven
- Muffin Tin
- Mandoline
- Large Bowl
- 1.5lbs Little Potatoes
- 3 Tbsp Unsalted butter, melted in the microwave in 20 second bursts
- 2 medium Garlic cloves, minced
- 2 tsp Fresh thyme leaves
- 1/2 tsp Fine sea salt, plus a pinch for serving
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Instructions
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Step 1
Preheat oven to 425°F and grease nine cups of a 12-cup standard sized muffin tin.
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Step 2
Thinly slice potatoes, either with a mandoline to 1/8-inch or carefully using a sharp knife.
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Step 3
In a large bowl, gently toss together sliced little potatoes, melted butter, garlic, thyme, and 1/2 teaspoon of salt.
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Step 4
Pack sliced potatoes into muffin tins, cramming them together so that they sit vertically and show a pattern.
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Step 5
Place a smidge of water in any unused muffin cup spots and bake for 25 to 30 minutes or until potatoes are crispy and cooked through.
