Do you love baked potatoes with a crispy crust on the outside and a fluffy, melt-in-your-mouth center? Try these butter-roasted potatoes baked in a muffin tin on parchment paper. This roasting method allows each tuber to bloom into an elegant flower that absorbs the maximum amount of rich buttery flavor from the inside out. The use of Svan salt—a traditional Georgian spice blend from the mountainous Svaneti region—gives the dish a deep, herbaceous garlic profile, while a pinch of paprika ensures a vibrant, festive appearance. The potatoes turn out absolutely incredible, and using parchment paper saves you from scrubbing the pan after a hearty dinner.
Golden and aromatic roasted potatoes are the perfect side dish or a standalone star for a festive table.
Ingredients
- 6 medium potatoes
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- Svan salt (traditional Georgian garlic-herb spice blend, or substitute with salt and crushed garlic)
- Sweet ground paprika
- Dried thyme
- Hot red pepper (optional)
How to Make Butter-Roasted Potatoes
Select potatoes of a suitable size. The thickness of the tubers should fit nicely into the cups of a muffin tin. Peel the potatoes. If using new potatoes, simply scrub them well with an abrasive sponge; there is no need to peel. To prevent peeled potatoes from oxidizing and turning brown, place them in a bowl of cold water.
Choose tubers of a similar size so they bake evenly inside the muffin tin cups.
Cut parchment paper into squares, about 12 centimeters (4.7 inches) on each side. Place a square of parchment into each muffin cup, and press a whole potato down into it so the paper molds to the shape of the cup.
Parchment paper helps easily lift the finished potatoes out and keeps the tin perfectly clean.
Cut each potato into quarters. Pour vegetable oil into a deep bowl. Toss the quartered potatoes in the oil to coat them completely. Place the potatoes back into the lined muffin cups, opening the wedges slightly like a blooming flower.
Cut the potato crosswise so it opens up beautifully during the baking process.
Cut small pieces of cold butter. Insert a piece of butter into the center of each potato; the butter will prevent the wedges from closing back up as they bake.
Butter will soak into the potatoes from the inside, making them tender and preventing the wedges from sticking together.
Sprinkle the potatoes with Svan salt (a traditional Georgian spice blend from Svaneti containing caraway, fenugreek, coriander, marigold, red pepper, garlic, and salt). You can make this blend yourself or buy it ready-made. Alternatively, simply crush a couple of garlic cloves and season the potatoes with plain garlic and salt.
Svan salt gives the dish a unique aroma of Caucasian mountain herbs and spicy garlic.
Dust the potatoes with sweet ground paprika. The paprika adds wonderful flavor and aroma while giving the dish a vibrant color. If you prefer a spicy kick, add a pinch of chili powder.
Sweet paprika provides an appetizing golden-red color and a mild, sweet undertone.
Sprinkle the potatoes with dried thyme. Thyme leaves are an excellent culinary spice, adding a beautiful herbal fragrance to the dish.
Thyme pairs perfectly with potatoes, creating a classic savory aroma.
Preheat your oven to 195-200°C (385-390°F). Place the muffin tin on the middle rack of the hot oven. Bake the potatoes until fully cooked. Depending on the size and variety, this will take anywhere from 30 to 50 minutes. Test for doneness by piercing the flesh with a toothpick or wooden skewer—it should slide in effortlessly. Once the potatoes are tender, remove them from the oven.
To keep the potatoes from drying out, it is crucial to put them into a fully preheated oven!
Bake the potatoes until tender, checking for doneness with a wooden skewer—it should slide in effortlessly.
These butter-roasted potatoes are best served piping hot right out of the oven, while they retain all their heat and crunch. It is a versatile side dish that pairs beautifully with roast chicken, succulent fish, or a classic steak. For a perfect finishing touch, try sprinkling the finished dish with grated Parmesan or finely chopped fresh dill immediately after removing it from the oven. Any leftovers can be stored in the refrigerator and quickly reheated in a skillet the next day to restore those appetizingly crispy edges. For the ultimate texture, choose starchy potato varieties. They break down beautifully inside, creating that highly desired fluffy center. A crucial chef secret: always place the tin in a thoroughly preheated oven. The initial blast of high heat instantly sears the surface of the potatoes, preventing them from drying out and locking all the rich melted butter inside every single petal of your edible flower.
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