Crispy (No-Fry) Potato Pancake Poppers

Ingredients

• unsalted butter (3 tablespoons)
• russet potatoes (2 large)
• olive oil (1 tablespoon)
• garlic powder (1.5 teaspoons)
• kosher salt (1.5 teaspoons)
• ground black pepper (0.25 teaspoon)
• cayenne pepper (1 pinch)
• all-purpose flour (1 tablespoon)
• Parmigiano-Reggiano cheese (0.5 cup)

Instructions

1. Gather all ingredients.
2. Preheat the oven to 450 degrees F (230 degrees C). Brush cups of a 24-cup mini muffin tin with melted butter. Place the tin on a baking sheet and set aside.
3. Fill a large bowl with cold water until 1/3 full. Grate potatoes into the bowl, then fill the bowl with more cold water till almost full.
4. Swish potatoes around with your hands to rinse off the starch, then pour out most of the water and refill with more cold water.
5. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
6. Transfer grated potatoes to a clean kitchen towel; wrap and squeeze over a bowl until no more liquid comes out.
7. In a clean bowl, add oil, garlic powder, salt, black pepper, and cayenne to the potatoes. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix gently until thoroughly combined and the mixture feels damp.
8. Fill the prepared muffin cups with the potato mixture, allowing it to rise above the top by 1/2 to 1 inch.
9. Bake until golden brown on top, caramelized on the bottom, and crispy all over, about 40 to 45 minutes.
10. Remove from the oven and let sit in the tin for 5 minutes before flipping onto a baking sheet.
11. Serve and enjoy!

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 204
• fat: 10 g
• sats: 5 g
• carbs: 24 g
• fibre: 2 g
• protein: 6 g
• salt: 0.629 g