Garlic Herb Muffin Pan Potato Galettes are an easy, elegant side dish that's perfect all year round! Buttery, garlicky and herb-infused stacks of thinly sliced potato slices turn out golden, crispy and delicious!
"These were so tasty and my entire family absolutely loved them!!"
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.
So, how about a new way to cook potatoes? 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.
- Cooking spray
- Russet potatoes
- Unsalted butter
- Olive oil
- Salt and pepper
How to make Garlic Potato 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 for slicing the potatoes. The second time, I used a mandoline. I preferred the thin slices the mandoline produced because the mini galettes held together better after baking, making them easier to serve.
- SAFETY TIP! If using a mandoline slicer, be EXTREMELY careful! That blade is beyond sharp!
- Combine melted butter (may also use clarified butter), olive oil, garlic, herbs, salt and black pepper and pour over the thinly sliced potatoes.
- Working quickly so the slices don't discolor, stack all the slices in the muffin pan, slightly overlapping to fill each muffin cup. If any butter/oil/herb combination remains in the bottom of the bowl, don't waste a drop! Spoon the rest of the butter mixture over the mini galettes.
- Place in the oven and bake until the top of the potatoes are lightly browned. It's always a good idea to rotate pans during baking as ovens can have hot spots.
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!
Can I make potato galettes ahead of time?
Yes, as long as the galettes are not cooked too much to begin with. Get them baked to the point where you can just pierce the potato galettes with a paring knife.
How do you reheat a potato galette?
Reheat muffin pan potato galettes in the oven at 350 degrees until heated through.
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
Garlic Herb Muffin Pan Potato Galettes
- Cooking spray
- 4 large Russet potatoes - 2 pounds, peeled
- 3 tablespoons unsalted butter - melted
- 2 tablespoons olive oil
- 4 cloves 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. Rotate the pans once as ovens may have hot spots.
- Let stand in the pan for 5 minutes. Carefully remove to a serving platter and garnish with fresh herb sprigs.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Sallie Head says
Could these be made with sweet potatoes, and if so what seasoning would you use?
Hi, Sally, Thanks so much for your question. Yes, these could be done with sweet potatoes and you can use the same seasonings. Thanks again and hope you enjoy!
I have made these in the past and they were a big hit! Do you spray your muffin pan before putting the potatoes in? I have and they seem to be dripping with oil when they're done. Ugh. Thanks!
Hi, Tracy, Thanks so much for your question. Yes, I normally do spray the muffin pan. What you could do is use clarified butter (ghee) instead of the butter and oil combination and reduce the amount. Because the milk solids are removed from ghee, it won't burn. Thanks again and hope this works better for you!