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Muffin Pan Potato Galette Recipe

Muffin Pan Potato Galette Recipe - Crispy, Herb-Infused Delight

Discover the incredible Muffin Pan Potato Galette Recipe, featuring crispy potatoes and a savory blend of garlic and herbs.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 galettes
Course: Side Dish
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Galettes
  • 1 can Cooking Spray Try olive oil spray for a healthier alternative.
  • 4 large Russet Potatoes Peeled, about 2 pounds; substitute with Yukon Gold for a creamier taste.
  • 3 tablespoons Unsalted Butter Melted; can be replaced with coconut oil for a dairy-free option.
  • 2 tablespoons Olive Oil Enhances flavor and helps in browning; swap with grapeseed oil for a neutral taste.
  • 4 cloves Garlic Minced; use garlic powder (1 tsp) if fresh is unavailable.
  • 1 tablespoon Fresh Thyme Chopped; substitute with oregano if needed.
  • 1 tablespoon Fresh Rosemary Chopped; use dried rosemary (1 tsp) in a pinch.
  • 1 teaspoon Fine Sea Salt Enhances overall flavor; adjust based on preference.
  • to taste Black Pepper Adds warmth and depth; optional for those sensitive to spice.
For Garnish
  • Thyme and Rosemary Sprigs Add a fresh visual touch and extra aroma for the perfect presentation.

Equipment

  • 12-cup muffin pan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and spray a 12-cup muffin pan with cooking spray.
  2. Thinly slice the peeled Russet potatoes to about 1/16th inch thick.
  3. In a large mixing bowl, combine the melted butter, olive oil, minced garlic, chopped thyme, chopped rosemary, fine sea salt, and black pepper. Whisk until well blended.
  4. Add the thinly sliced potatoes into the bowl and toss gently until evenly coated.
  5. Layer the coated potato slices into each muffin cup, staggering them for a rustic appearance. Drizzle any remaining butter and oil mixture over the top.
  6. Bake for 45 to 50 minutes, rotating the pan halfway through for even cooking and browning.
  7. After baking, cool the galettes in the pan for 5 minutes, then carefully invert or lift them out using a fork. Garnish with fresh thyme and rosemary sprigs before serving.

Nutrition

Serving: 1galetteCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 300mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 9mgCalcium: 20mgIron: 1mg

Notes

Store leftover galettes in an airtight container for up to 3 days. For longer storage, freeze baked galettes for up to 2 months.

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