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 potatoes 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.
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.
Ingredients:
- Cooking spray
- Russet potatoes
- Unsalted butter
- Olive oil
- Garlic
- Thyme
- Rosemary
- 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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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.
Teri J says
Can you use red skinned instead of russet potatoes? Maybe leave skins on?
Carol says
Hi, Teri, Thanks so much for your question. You probably can. I choose Russets because they’re more “starchy” so they stick together better. Just be sure to slice them very thinly because if they’re too thick, they won’t hold together; you’ll just have stacked slices. Thanks again and hope you enjoy!
Maria says
How many hours in advance can these be prepared before baking ?
Carol says
Hi, Maria, Thanks so much for your question. The problem with potatoes is that they discolor unless they are immersed in water. The problem with that is the potatoes will lose their starch which helps keep the potato galettes together. Par cooking the potatoes will cause that too. Reheating the galettes causes some of the garlic and herb flavor to wane. To get as much done ahead of time as possible, I would recommend immersing them in the water sliced but when stacking, dry them then add some finely shredded Parmesan cheese to help keep them together. What about making muffin pan au gratin potatoes? My recipe for Au Gratin Potatoes for Two can e assembled then baked when needed. https://www.fromachefskitchen.com/au-gratin-potatoes-for-two/. Just double/triple ingredients as needed. Thanks so much! Hope this helps but that’s just how potatoes are.
Stacey says
These were so tasty and my entire family absolutely loved them!! I need to invest in a rosemary plant because that was the best part!! Thank you!
Rachel says
I made it exactly as instructed. The outsides looked nice but were chewy and the insides were raw even after returning them to the oven for an additional 10 minutes.
Carol says
Hi, Rachel, So sorry these didn’t work for you. I’ve cooked in hundreds of homes over the past 20 or so years with numerous types of ovens and I know all ovens vary. The directions do state: “or until the tops are golden brown and the centers are tender.” 45-50 minutes in any oven is a long time so you may want to have your oven checked. First time I’ve heard of this problem.
Paula says
Can you make these a day ahead?
Carol says
Hi, Paula, Thanks so much for your question. You can make them ahead but I noticed upon reheating that the garlic and herb flavor had faded some. Garlic and herbs are like that; the more you cook them, the more the flavor dissipates. If you do make them ahead of time, reheat at a lower temperature than you baked them at–no more than 350. Thanks again and let me know how it goes!
Linda says
I did according to the recipe. Next time I will put them in a large muffin pan and bake them longer; they shrink so much and use less oil. I am going to try separating leftovers and reheat in an air fryer.
Carol says
Hi, Linda, Thanks so much for your feedback. Sounds like you enjoyed though. Thanks again!
Karen says
As I’m now widowed and living on my own is it possible to freeze these??
Carol says
Hi, Karen, Thanks so much for your question. I’ve never frozen them, but I do freeze roasted potatoes all the time. I would freeze on parchment paper first then place in an airtight freezer container. It may also be best to heat directly from frozen–without thawing–which is what we do with the roasted potatoes. If you try it, please let me know how it goes. Thanks again so much!
Michele says
I’d like to make a couple of batches and take them to a party. What’s the best way to keep warm outside of the muffin pan? Possibly reheat?
Carol says
Hi, Michele, Thanks so much for your question. Is there any way you could make them shortly before you leave for the party? As I recall from making these, they reheat fine except that the herb and garlic flavor is reduced after reheating. If you can make the amount you need and then hold them warm in a baking pan in a low 180-degree oven until you leave, I think you should be fine. I do that kind of thing a lot and then place them inside a cooler which, because it’s insulated, keeps things warm, too. Thanks again and let me know how it goes!
Dawn says
What other spices could you use? I don’t care for thyme or rosemary. Thank you!
Carol says
Hi, Dawn, Thanks for your question. How about parsley, chives and garlic? That would be my suggestion. Thanks again and hope you enjoy!
Juli says
These look delicious! Has anyone tried making them in an air fryer?
Carol says
Hi, Julie, Thanks so much for your question. I haven’t but I’ll put this out there for anyone to answer. If you give it a try, please report back and let me know how it went. Thanks again!
Michelle Byers says
Fabulous and easy recipe. Served it to guests on New Year’s Eve. Everyone loved the presentation and taste. Thanks for sharing.
Carol says
Hi, Michelle, Thanks so very much and glad everyone enjoyed! Have a lovely 2021 and beyond! Thanks again!
Veronica says
Barbara Podawiltz says
Delicious. Absolutely delicious. This is a keeper I plan to make over and over again!
Carol says
Hi, Barbara, Thanks so very much and so glad you enjoyed!
Margo Jensen says
Carol these potatoes were so yummy! Mine didn’t look quite as pretty as yours (my mandolin only goes to 1/8in) but they sure tasted good!
Carol says
Hi, Margo, Thanks so very much! So glad you and Lonnie enjoyed and it’s great to hear from you!! Thanks again!