Muffin Tin Hasselback Potatoes with Garlic Butter and Parmesan

If there’s one potato recipe that looks fancy but is surprisingly easy to make at home, it’s these Crispy Muffin Tin Hasselback Potatoes. They have beautifully golden tops, crispy edges, soft, fluffy centers, and just the right amount of garlic, butter, and herbs. Honestly, once you try making potatoes this way, plain roasted potatoes might not feel quite as exciting!

I love recipes that turn simple ingredients into something special without requiring complicated techniques. These potatoes are a perfect example. With just a few pantry staples and a standard muffin tin, you can make individual potato portions that look like something you’d order at a restaurant.

The secret is in the thin slices cut across each potato. As the potatoes roast, those little cuts fan open, allowing the garlic butter to seep into the layers while the edges become beautifully crisp. Baking them in a muffin tin helps hold them in place and makes serving incredibly easy.

I usually make these for Sunday dinner, holiday meals, or whenever I want a delicious side dish that gets everyone asking for the recipe. They’re wonderful alongside roasted chicken, steak, fish, or even a simple bowl of soup.

And the best part? You don’t need any special equipment or fancy ingredients. Just potatoes, butter, garlic, herbs, and a little patience while the oven does its magic.

Why You’ll Love These Muffin Tin Potatoes

• Crispy on the outside: Thinly sliced edges turn golden and crunchy in the oven.
• Soft and tender inside: The potato centers stay fluffy and buttery.
• Easy individual portions: Each potato bakes neatly in its own muffin cup.
• Simple ingredients: Everything is easy to find at your local grocery store.
• Perfect for entertaining: They look impressive on a dinner plate without requiring much extra work.
• Easy to customize: Add cheese, fresh herbs, smoked paprika, or your favorite seasonings.

Ingredients You’ll Need

This recipe makes approximately 6 servings, depending on the size of your potatoes.

Main Ingredients

• 6 small to medium Yukon Gold or russet potatoes: Choose potatoes that fit comfortably into your muffin tin.
• 4 tablespoons unsalted butter, melted: Adds richness and helps the edges turn golden.
• 2 tablespoons olive oil: Encourages crisping and helps the butter coat the potatoes evenly.
• 3 cloves garlic, minced: Gives the potatoes a delicious savory flavor.
• ⅓ cup finely grated Parmesan cheese: Adds a salty, nutty finish.
• 1 teaspoon dried thyme: For a subtle herbal flavor.
• ½ teaspoon dried rosemary: Optional, but lovely with roasted potatoes.
• ¾ teaspoon salt, or to taste: Enhances the natural flavor of the potatoes.
• ½ teaspoon freshly ground black pepper: Adds a little warmth.
• 1 tablespoon chopped fresh parsley: Optional, for garnish.

Which Potatoes Work Best?

I usually reach for Yukon Gold potatoes because their creamy texture and buttery flavor work beautifully in this recipe. They become tender inside while developing lovely golden edges.

Russet potatoes are another great choice, especially if you prefer a fluffier center and extra-crispy edges.

Try to choose potatoes of similar size so they cook at roughly the same rate.

How to Make Crispy Muffin Tin Hasselback Potatoes

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).

Lightly grease a standard 12-cup muffin tin with butter or olive oil. You can also use a silicone pastry brush to coat the inside of six muffin cups evenly.

Although you’re only making six potatoes, using a muffin tin helps support the potatoes and keeps them from rolling around while they roast.

Step 2: Wash and Prepare the Potatoes

Scrub the potatoes thoroughly under running water and pat them dry with a clean kitchen towel.

You can peel them if you prefer, but I usually leave the skins on. They add flavor, help the potatoes hold their shape, and become deliciously crisp around the edges.

If a potato is very round on the bottom, carefully trim a thin slice so it sits flat. This makes it easier to cut and helps it stay upright in the muffin tin.

Step 3: Slice the Potatoes Hasselback-Style

Place one potato on a cutting board between two wooden spoon handles or chopsticks. Carefully cut thin slices across the potato, about ⅛ inch (3 mm) apart.

The spoon handles act as guides, preventing your knife from cutting all the way through the bottom.

Repeat with the remaining potatoes.

You want the slices to be thin enough to open during roasting while keeping the potato intact at the base. Take your time with this step, especially if you’re making Hasselback potatoes for the first time.

My tip: If the slices are too thick, the potatoes won’t fan open as nicely. Thin, even cuts are what give this recipe its beautiful appearance.

Step 4: Make the Garlic Butter

In a small bowl, combine the melted butter, olive oil, minced garlic, dried thyme, rosemary, salt, and black pepper.

Stir everything together until well combined.

The mixture should smell wonderfully fragrant. Honestly, garlic butter and roasted potatoes are a combination that’s hard to beat!

Step 5: Coat the Potatoes

Place each potato into a prepared muffin cup.

Using a pastry brush, generously coat the tops and sides with the garlic butter mixture. Gently brush between the slices where possible, being careful not to break the potatoes apart.

Reserve a little of the butter mixture for brushing during baking.

The butter and oil will help the potato layers separate and develop their signature golden edges.

Step 6: Bake Until Tender

Place the muffin tin in the preheated oven and bake for approximately 45–60 minutes, depending on the size and type of potatoes.

After about 25–30 minutes, carefully remove the tin and brush the potatoes with the reserved garlic butter. If the slices have begun opening, gently brush a little of the mixture between them.

Return the potatoes to the oven and continue baking until the edges are golden brown and crisp and a knife slides easily into the centers.

If your potatoes are browning too quickly before becoming tender, loosely cover the tin with foil for part of the remaining cooking time.

Step 7: Add the Parmesan Cheese

During the last 8–10 minutes of baking, sprinkle the grated Parmesan over the potatoes.

Return the tin to the oven and bake until the cheese melts and develops a lightly golden crust.

For an even crispier finish, you can briefly use the broiler, watching closely to prevent the cheese and garlic from burning.

Step 8: Garnish and Serve

Remove the muffin tin from the oven and allow the potatoes to rest for about 3–5 minutes.

Carefully lift each potato out using a small spoon or thin spatula. Sprinkle with fresh parsley and a little extra black pepper if desired.

Serve immediately while the edges are still crispy and the centers are warm and fluffy.

Tips for the Crispiest Hasselback Potatoes

1. Choose the Right Potato Size

Small or medium potatoes fit best into a standard muffin tin. Very large potatoes may need to be cut in half or baked in larger muffin cups.

Keeping the potatoes similar in size helps them cook evenly.

2. Dry the Potatoes Thoroughly

After washing, pat the potatoes dry before adding the butter mixture. Excess moisture can interfere with browning.

3. Don’t Cut All the Way Through

This is the most important step. Leaving the bottom intact keeps each potato together while allowing the top slices to fan open during baking.

If you accidentally cut one all the way through, don’t worry. You can roast the pieces together in the muffin cup.

4. Brush Between the Slices

The tops get plenty of attention, but brushing between the slices helps the inner layers become flavorful and golden.

As the potatoes soften, the cuts will open more easily, making it simpler to add the remaining butter mixture.

5. Use Both Butter and Olive Oil

Butter gives these potatoes their rich flavor, while olive oil helps with browning and makes the coating easier to spread.

You can use melted butter alone, but the combination works particularly well.

6. Add Cheese Near the End

Parmesan tastes delicious on roasted potatoes, but it can burn if exposed to high heat for the entire cooking time. Adding it during the last 8–10 minutes gives it time to melt and brown without becoming bitter.

7. Let the Potatoes Roast Long Enough

Don’t remove the potatoes just because the tops look golden. The centers need time to become tender.

Test the thickest part with a thin knife. It should slide in easily without much resistance.

Delicious Variations to Try

Once you’ve made the basic recipe, there are plenty of ways to change the flavor.

Cheesy Hasselback Potatoes: Mix Parmesan with shredded cheddar or Gruyère for a richer, cheesier finish.

Smoky Paprika Potatoes: Add ½ teaspoon smoked paprika to the garlic butter for a subtle smoky flavor.

Lemon and Herb Potatoes: Add a little lemon zest and finish with fresh parsley or chives for a brighter taste.

Spicy Garlic Potatoes: Add a pinch of red pepper flakes or cayenne pepper to the butter mixture.

Dairy-Free Version: Replace the butter with olive oil or a suitable plant-based butter and omit the Parmesan or use a dairy-free alternative.

Bacon and Cheese Potatoes: Sprinkle cooked, crumbled bacon over the potatoes along with the cheese near the end of baking.

What to Serve With Muffin Tin Hasselback Potatoes

These crispy potatoes pair beautifully with a variety of main dishes.

Roasted Chicken

Serve them with garlic roasted chicken, grilled chicken breasts, or herb-roasted chicken thighs. The buttery potato edges are perfect alongside tender chicken.

Steak or Beef

A juicy steak, roast beef, or grilled beef makes a delicious partner for these potatoes. Add steamed vegetables for a balanced dinner.

Fish and Seafood

Pair the potatoes with baked salmon, grilled fish, or garlic shrimp. A squeeze of fresh lemon brings all the flavors together.

Vegetables and Salad

For a lighter meal, serve them with roasted broccoli, green beans, asparagus, or a crisp garden salad.

Holiday Meals

These potatoes make an excellent alternative to traditional roast potatoes at Thanksgiving, Christmas, or other family gatherings. Their individual portions look especially attractive on a serving platter.

Make-Ahead, Storage, and Reheating

Can You Prepare Them Ahead of Time?

Yes. You can wash and slice the potatoes a few hours ahead, then keep them submerged in cold water in the refrigerator to prevent browning.

Before baking, drain and dry them very thoroughly, then brush with the garlic butter mixture.

For the best texture, I recommend baking them shortly before serving rather than fully cooking them hours in advance.

How to Store Leftovers

Let the potatoes cool, then transfer them to an airtight container and refrigerate within 2 hours of cooking.

They will generally keep for 3–4 days in the refrigerator.

How to Reheat

• Oven: Reheat at 375°F (190°C) for about 10–15 minutes, or until hot and crisp.
• Air fryer: Heat at 350°F (175°C) for approximately 5–8 minutes, checking regularly.
• Microwave: Heat in short intervals until warmed through, but keep in mind that the edges will be softer rather than crispy.

The oven or air fryer is my preferred method because it brings back more of the original crunch.

Can You Freeze Them?

You can freeze cooked potatoes, but their texture may change after thawing. They may become softer or slightly grainy.

For the best results, enjoy these potatoes fresh or refrigerate the leftovers and reheat them in the oven.

Approximate Nutrition Information

The following estimates are for one potato, assuming the recipe makes six servings and includes the Parmesan cheese.

Nutrient	Approximate Amount
Calories	230–280 kcal
Protein	5–7 g
Carbohydrates	30–35 g
Total fat	10–13 g
Saturated fat	4–6 g
Fiber	3–4 g
Sugar	1–2 g
Sodium	350–500 mg

Actual nutrition will vary depending on the size of the potatoes, the amount of butter and cheese used, and whether you adjust the salt.

These figures are estimates rather than laboratory-tested values.

Frequently Asked Questions

1. Why aren’t my Hasselback potatoes getting crispy?

Excess moisture, thick slices, or insufficient roasting time can prevent the potatoes from becoming crispy. Make sure the potatoes are thoroughly dried, the slices are thin and even, and the oven is fully preheated.

Avoid overcrowding the muffin tin, and allow the potatoes to roast until the edges are golden brown.

2. Can I make Hasselback potatoes without a muffin tin?

Absolutely! Arrange the potatoes in a lightly greased baking dish or on a rimmed baking sheet.

A muffin tin is helpful because it keeps the potatoes upright and supports the slices, but it isn’t essential. If using a baking sheet, leave space between the potatoes so the hot air can circulate.

3. Should I peel the potatoes before baking?

No, peeling is optional. I usually leave the skins on because they add texture and help the potatoes hold their shape.

If you prefer a smoother texture, you can peel them before slicing. Just make sure to handle the potatoes gently so the thin layers remain attached at the bottom.

4. Can I use dried herbs instead of fresh herbs?

Yes! Dried thyme and rosemary work very well in the garlic butter mixture. If you’re using fresh herbs instead, finely chop them and add them to the butter before brushing the potatoes.

Fresh parsley is best added after baking because it keeps its bright color and fresh flavor.

5. How do I know when the potatoes are fully cooked?

The tops should be golden brown, and a thin knife should slide easily into the thickest part of the potato. Depending on their size, potatoes typically take 45–60 minutes at 400°F (200°C).

If the outside is browning too quickly but the center is still firm, loosely cover the muffin tin with foil and continue baking until tender.