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Crispy (No-Fry) Potato Pancake Poppers




Source of Recipe


Chef John Mitzewich


Recipe Introduction


We liked these a lot, but they were incredibly – almost INEDIBLY – salty. The original recipe calls for 1 1/2 teaspoons of kosher salt. I don’t know if this is a typo or what. It wasn’t that it was improperly mixed in – every single one of them was wildly over salty. Next time, I’ll use just a pinch and see how it tastes. I also felt that I didn’t pile the potato mixture up high enough in the muffin cups. They shrink when they cook and were almost TOO short. They get beautifully crisp, though – the insides were tender and I’d like to have a taller “tot”. I made a half recipe, but I’d guess that the full recipe would probably make about 20 “tots” – not the 24 that the original recipe says.

Chef John says: "Make sure you add the flour and Parmigiano-Reggiano cheese to the potatoes in the order listed in the recipe so you don't get any clumping.
If some of the poppers are not as browned on the bottoms, you can put them back in the tins and bake for another 5 or 10 minutes."

As always, his videos at the website are extremely instructive and entertaining.



Recipe Link: https://www.allrecipes.com/recipe/8293225/crispy-no-fry-potato-pancake-poppers/

List of Ingredients




3 T. butter, melted
2 large russet potatoes, peeled
½ T. garlic powder
Pinch kosher salt [SEE NOTE]
1/4 t. ground black pepper
1 pinch cayenne pepper, or to taste [I omitted]
1 T. olive oil
1 T. all-purpose flour
1/2 cup finely grated Parmigiano-Reggiano cheese

Recipe



Heat the oven to 450F. GENEROUSLY brush the melted butter into each of the muffin cups and set aside.

Add some cold water to a large bowl. Grate the potatoes and add to the water. Fill the bowl almost to the top and swish the shreds around to rinse off the starch. Drain off the water and add more. Swish again and drain off again. Repeat until the water is fairly clear. Let the potato shreds drain in a colander for a few minutes.

Wrap the potato shreds in a clean tea towel and squeeze out any remaining water. Place in a clean bowl. Add the garlic powder, salt, pepper, cayenne, and olive oil. Mix. Sprinkle the flour over and then add the Parm. Using your hands, toss gently until completely combined and the mixture feels damp.

Take fingerfuls of the mixture from the bottom of the bowl [he says this will help you get as much moisture as possible???], and fill the muffin cups. The mixture can come up to 1-inch above the edge of the cup.

Bake on a rack placed in the middle of the oven until golden brown on top. The bottom should be caramelized, and they should be crispy all over. This should take 40-45 minutes. [Be watchful – mine were almost too done at 40 minutes].

Remove from the oven and let sit for 5 minutes before taking them out of the pan. [I needed to use a knife to loosen the edges of the poppers, but they came out fine after that.]

Make about 20-24 poppers.