These Muffin Tin Christmas Potatoes taste like the holidays and are packed with stuffing-like flavours. Lots of herbs and other vegetables to bring the cozy holiday feels to the table with little prep and minimal hands on effort.
This post is in partnership and sponsored by The Little Potato Company as part of their Brand Ambassador Program. My Kitchen Love has been compensated monetarily and with product. We only support brands we love and cook with at home.
Move over stuffing! I’ve got a new kid in town. We’re head over heels with these crispy potatoes! They’re ideal Christmas Potatoes wrapped up in individual muffin tin size making them a dreamy Christmas side dish.
They taste like stuffing, but with Creamer potatoes instead of bread. Seriously. The Creamer potatoes have a natural buttery texture, which makes them perfect to substitute here on the flavour front.
When I was a teenager and starting to show some interest in cooking, my Nana allowed me to “make” the stuffing (with her strict supervision of course). These potatoes get ALL their amazing cozy holiday flavour from …. stuffing flavours.
I’m talking big boosters like carrots, celery, onion, and herbs (poultry seasoning come to life really). Then there is the one thing that pairs SO perfectly with these Little potatoes AND stuffing: BUTTER. Can I get a heck ya?!
Now, we didn’t go overboard here. These Stuffing Crispy Potatoes, or Christmas Potatoes as I like to call them, have a couple of tablespoons of butter, but it’s just enough to make the SING. Like for real sing, they bubble like crazy when coming out of the oven and basically make a song just for you!
Now you might be asking …. Should I boil potatoes before roasting? Not here friend! These roasted Creamer potatoes get quartered and then baked at a high temperature for ultimate crispiness and less effort.
I should mention that these babies are made with The Little Potato Company’s Bloomer Gold varietal. Like all their Creamer potato varietals, which this means there’s significantly less prep as these Little potatoes come pre-washed and have a delicious delicate naturally thin-skin (no peeling required).
I had some “trouble” deciding how to present these Christmas Potatoes. Now the flavour is 100% spot on, but I wanted to ensure they stuck somewhat together and looked a bit like stuffing. Because, we’re all here for the sides, but if your oven is getting a serious workout, why not take a load off of it? These Christmas Potatoes can replace stuffing in a pinch – that’s how good they are.
I ended up going with a stuffing “muffin” look, although I can assure you these potatoes are completely gluten-free – naturally! And delicious. Oh wait, I’ve said that already 😉 They can fall apart a bit when removes from the pan, but nothing so crazy gravy can’t cover any concerns you might have.
What goes with Christmas Dinner is another great question with the holiday season amidst us. Crispy potatoes and creamy potatoes are at the top of my list, and here are a couple more ideas to inspire cooking side dishes that go with go with a roast:
- Crispy Salt and Vinegar Potatoes
- Crockpot Scalloped Potatoes
- Garlicky Green Beans
- 5-ingredient Christmas Salad
I’m going to put a quick plug in for this Healthy Potato Cobb Salad, it is crazy good, but it’s also the perfect holiday brunch meal – healthy! yummy! crowd-pleasing!
What do I love most about these potatoes? I love that they’re boosting nutrients (as all good Little potatoes do), so flavour packed my family basically inhaled them, AND possibly the most important, that they will go with any roast you decide to make this holiday season.
Wishing you all the best over the next month of pure festiveness, and please tag me if you take them time to make these beauties.
These Muffin Tin Christmas Potatoes taste like the holidays and are packed with stuffing-like flavours.
- 1.5 lbs Bloomer Gold Creamer potatoes from The Little Potato Company*
- 2 medium carrots , peeled and finely chopped
- 2 ribs celery , finely chopped
- 1 small onion , peeled and finely chopped
- 3 tbsp unsalted butter , melted and cooled
- 2 large eggs , briefly beaten with a fork in a small bowl
- 2 tbsp chopped fresh parsley leaves , or 2 tsp dried
- 2 tbsp chopped fresh rosemary leaves , or 2 tsp dried
- 2 tbsp chopped fresh thyme leaves** , or 2 tsp dried
- 3/4 tsp fine sea salt
- 3/4 tsp ground black pepper
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Preheat oven to 425° F and lightly spray or grease a 12 cup muffin tin pan.
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Halve Creamer potatoes*** and add to a large bowl with remaining ingredients. Toss together.
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Divide potato mixture among muffin tin and bake for 25-30 minutes or until potatoes are crispy, tender, and golden brown.
* I used Boomer Gold for this recipe as it looks more like stuffing given its pale colouring, however, any varietal of Creamer potatoes from The Little Potato Company will work well in this recipe.
** if you're lazy like I am sometimes, dried poultry seasoning can replace all the herbs. I'd recommend 3-4 tsp for this recipe.
** If you happen to come across a larger Creamer potato that snuck in the bag, I'd recommend cutting them into quarters for even crispiness.
Enjoy! xo
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I buy those little creamer potatoes all the time. They’re awesome. And I loooove what you did with them here. I think I have actually thought to myself “I wish this was potatoes instead of bread” when eating stuffing. Ha!
They are very tasty little potatoes. We love stuffing and thought why not make the tastiest potatoes instead of bread? I’m making them again this week for a holiday party 🙂