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10 September, 2019

5-INGREDIENT MUFFIN TIN CRISPY ROAST POTATOES

Posted in : DINNER, SIDE on by : rich1 Tags: , , ,

Original recipe/pics are from My Kitchen Love

      • 1.5 lbs (680 gr) Little Potato Company Fingerlings
      • 3 tbsp unsalted butter, melted in microwave in 20 second bursts
      • 2 medium garlic cloves, minced
      • 2 tsp fresh thyme leaves or 1 tsp dried
      • 1/2 tsp fine sea salt, plus a pinch for serving2
    1. Preheat oven to 425° F and grease 9 cups of a 12 cup standard sized muffin tin.
    2. Thinly slice fingerlings (either with a mandoline to 1/8″ or carefully using a sharp knife).
    3. In a large bowl, gently toss together sliced fingerlings, melted butter, garlic, thyme, and 1/2 tsp of salt.
    4. Pack sliced fingerlings into muffin tins, cramming them together* so that they sit vertically and show a pattern.
    5. Place a smidge of water in any unused muffin cup spots and bake for 25-30 minutes or until potatoes are crispy and cooked through.

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.