These are a bit of fun and make a nice alternative with potatoes!
You can play around with the herbs that you use too, thyme is a winner.
When you fill the muffin cases, fill them to the top, pushing down a little as you go. As the potatoes cook they drop down quite significantly.
You can make these ahead of time, remove from the muffin tins and reheat on a baking tray lined with baking parchment.
900g potatoes, peeled
4 teaspoons olive oil
1 teaspoon fresh chopped rosemary
salt and freshly ground pepper
Preheat the oven to 200 degrees Centigrade.
Using a mandolin, very finely slice the peeled potatoes.
In a bowl combine the sliced potatoes, oil, rosemary, salt and a good dose of freshly ground pepper.
Take a twelve hole muffin tin and layer each hole with potato slices.
Pop into the oven and bake for 35-40 minutes until golden and cooked through.