Garlic Herb Muffin Pan Potato Galettes are an easy, elegant side dish that’s perfect all year round! Buttery, garlicky and herb-infused stacked potato slices turn out golden, crispy and delicious!
The inspiration behind this recipe:
It hasn’t been very hot yet here in the South so my fresh herbs are at their best! I literally have shrubs of thyme, rosemary and oregano and I’ve been doing my absolute best trying to find ways to use them.
Thyme and rosemary pair perfectly with the earthy flavor of potatoes so a potato dish was definitely in order! Garlic Herb Muffin Pan Galettes make all three shine!
What is a galette?
A galette is basically a flat, crusty cake. Generally, when one thinks of a galette, it’s the sweet, dessert type that’s enveloped in a rustic pastry. However, potato galettes are a savory staple of southern French cooking that pair perfectly with roasted meat and poultry.
How to make Garlic Herb Muffin Pan Galettes:
- First, select potatoes that will fit into and fill the 12 cups of a standard-sized muffin pan. Four large Russet potatoes will do that but you can also use large Yukon Gold or red potatoes.
- If using large Russets, I highly recommend that you peel them. The skins of Russet potatoes can be a little thick and you want to remove any blemishes.
- Thinly slice the potatoes into approximately 1/16th-inch slices. The first time I tested this recipe I just used my chef’s knife to thinly slice the potatoes. The second time, I used a mandolin. I preferred the thin slices the mandolin produced because the mini galettes held together better after baking, making them easier to serve.
- SAFETY TIP! If using a mandolin slicer, be EXTREMELY careful! That blade is beyond sharp!
- Combine melted butter, olive oil, garlic, herbs, salt and black pepper and pour over the potato slices.
- Working quickly so the slices don’t discolor, stack all the slices in the muffin pan. If any butter/oil/herb combination remains in the bottom of the bowl, don’t waste a drop! Spoon the rest over the mini galettes.
- And bake! Crispy, golden and delicious!
Garlic Herb Muffin Pan Potato Galettes are perfect for your next dinner party yet they’re easy enough to make for a weeknight dinner!
Garnish with fresh thyme leaves!
Beautiful, layered flaky, crispy, potato goodness!
For more great potato side dish recipes, try my:
- Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce
- Skillet Salt-Roasted Baby Potatoes with Sour Cream Horseradish Sauce
- Patatas Bravas Chilenos
- Oven Fries with Spicy Pesto Aioli
- Au Gratin Potatoes for Two
- Perfect Roasted Potato Wedges
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- Cooking spray
- 4 large Russet potatoes (2 pounds), peeled
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- Thyme and rosemary sprigs, for garnish
- Preheat oven to 375 degrees. Spray a 12-cup muffin pan with cooking spray.
- Thinly slice the potatoes into approximately 1/16th inch-thick slices with a mandoline or by hand with a sharp knife.
- Combine the butter, olive oil, garlic, thyme, rosemary, salt and pepper in a large bowl.
- Add the potatoes and toss until evenly coated.
- Layer the potato slices in the prepared muffin pan, filling each cup to the top. Drizzle with any remaining butter/oil combination.
- Bake for 45-50 minutes or until the tops are golden brown and the centers are tender.
- Let stand in the pan for 5 minutes. Carefully remove to a serving platter and garnish with fresh herb sprigs.
Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 193mgCarbohydrates: 22gFiber: 3gSugar: 1gProtein: 3g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.