Robert Hanna
@hanrob
Crispy Oven-Baked Potato Pancake Poppers
These Crispy Oven-Baked Potato Pancake Poppers are a delicious and healthier alternative to traditional fried potato pancakes. Made with russet potatoes, Parmigiano-Reggiano cheese, and a blend of spices, these poppers are baked to perfection for a crispy exterior and soft interior. Perfect as a snack or appetizer!
Details
- Cuisine:american
- Diet:vegetarian
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:9
- Views:5
Recipe Information
- Prep time25 min.
- Cook time40 min.
- Total time65 min.
- Servings6
Ingredients
- 3 tablespoons, melted
- 2 large, peeled
- 1 tablespoon
- 1 1/2 teaspoons
- 1 1/2 teaspoons
- 1/4 teaspoon
- 1 pinch, or to taste
- 1 tablespoon
- 1/2 cup, finely grated
Cooking Instructions
Follow our step-by-step guide on how to make Crispy Oven-Baked Potato Pancake Poppers.
Step 1
Begin by preheating your oven to a sizzling 450°F (230°C).
Step 2
Generously coat the cups of a 24-cup mini muffin tin with melted butter, then set the tin on a baking sheet for easy handling.
Step 3
Next, fill a large bowl with cold water, about one-third full.
Step 4
Grate the peeled potatoes directly into the bowl, then add more cold water until the bowl is nearly full.
Step 5
Gently swirl the grated potatoes in the water to wash away excess starch.
Step 6
Carefully pour off most of the water, then refill with fresh cold water.
Step 7
Repeat this rinsing process until the water runs nearly clear.
Step 8
Once rinsed, transfer the grated potatoes to a colander and allow them to drain for a few minutes.
Step 9
After draining, place the potatoes onto a clean kitchen towel, wrap them up, and squeeze over a bowl to extract as much liquid as possible.
Step 10
In a separate clean bowl, combine the drained potatoes with olive oil, garlic powder, kosher salt, black pepper, and a pinch of cayenne pepper.
Step 11
Sprinkle flour over the mixture, then fold in the grated Parmigiano-Reggiano cheese.
Step 12
Mix gently with your hands until everything is well blended and the mixture feels moist.
Step 13
Scoop the potato mixture from the bottom of the bowl to ensure maximum moisture is removed, then fill the prepared muffin cups, allowing the mixture to rise above the edges by about half an inch to an inch.
Step 14
Bake in the center of the preheated oven for 40 to 45 minutes, or until the tops are beautifully golden brown, the bottoms are caramelized, and the poppers are crispy all around.
Step 15
Once baked, remove from the oven and let the poppers rest in the tin for 5 minutes before flipping them onto a baking sheet.
Step 16
Serve warm and savor every delicious bite!.