These little baked potato bites make a great appetizer (or baked in standard-size muffin cups, a good side dish), especially with a dollop of sour cream, says Candy:

2 large eggs
1/4 cup canola oil
3 Tbsp. flour
1 tsp. salt
1/2 tsp. baking powder
1/8 tsp. freshly grated nutmeg
freshly ground black pepper to taste
1 small onion
1 clove garlic, minced
1 1/4 lbs. baking potatoes

Preheat oven to 400F. Grease 36 mini-muffin cups. In a large bowl, whisk together the eggs, oil, flour, salt, baking powder, black pepper, and nutmeg. Grate the onion on the large holes of a grater and whisk it and the garlic into the egg mixture. Peel and quarter the potatoes and chop finely in a food processor, using the steel blade. Add the potatoes to the batter and stir well to combine. Spoon a rounded tablespoon of the potato mixture into each prepared mini-muffin cup. Sprinkle with paprika and bake until golden brown, about 30 minutes.

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