Garlic Herb Muffin Pan Potato Galette Recipe
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!
Servings: 12
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
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.
MAKE AHEAD:
- Get them baked to the point where you can just pierce them with a paring knife, 25-30 minutes.
- Reheat muffin pan potato galettes in the oven at 350 degrees until heated through.
Nutrition
Serving: 1 | Calories: 145kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 225mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg