Muffin Tin Christmas Potatoes
These Muffin Tin Christmas Potatoes taste like the holidays and are packed with stuffing-like flavours.
Ingredients
- 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
Instructions
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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.
Recipe Notes
* 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.