If you want to make these cool potato nests or potato baskets, you’ll need a muffin tray. It’s a must-have.
Now you don’t have to read the next part that has nothing to do with this recipe but it might interest you anyways.
I’m a big fan of muffins because they are so quick to make and you can literally make them with anything you have. That being said I just upgraded to… a silicon mini muffin tray (see picture) and I’m SO happy about it!! Really, it’s a life-changer (if you bake sometimes of course). It’s non-stick – they don’t require to be oiled! – very easy to clean and muffins come out easily. I also do think my muffins tastes better now.
Ok, now I’m done, promised.
Positive: Cute finger food. Endless possibilities to fill them.
Negative: It’s just potato so it tastes like potato, but at least it’s not only flour.
Ingredients for 20 mini baskets or about 6 big ones:
- 300 g potatoes
- 1 egg
- 30 g flour
Peel and grate potatoes with the large holes of a cheese grate. Wrap grated potatoes in a clean kitchen towel, twist and squeeze to remove as much water as possible.
Transfer to a mixing bowl and add the egg and flour. Season and stir well.
Place a teaspoon of potato mixture in each muffin cup and press with your fingers again bottom and up sides.
Bake potato nests in preheated oven to 180°C for about 25 minutes or until edges are golden brown.
Allow your potato nests to cool down 5 minutes and fill them with the topping of your choice. The one in the main picture is a mix of cooked spinach and Philadelphia.
My advice: When you have too many options sometimes it’s just scary, so here are a few other suggestions to fill your potato nests:
- Cheese and ham (serve warm)
- Philadelphia and smoked salmon
- Ricotta or cottage cheese and bolognese sauce (serve warm)
- Blue cheese and cherry tomato