Crispy No-Fry Potato Pancake Poppers

01Method

1. 1

   Gather all the ingredients before starting.

2. 2

   Heat the oven to 450°F (230°C). Generously coat the cups of a 24-cup mini muffin tin with melted butter. Place the tin on a baking sheet and set aside.

3. 3

   Fill a large bowl about one-third full with cold water. Grate the potatoes directly into the bowl, then top up with more cold water nearly to the rim.

4. 4

   Use your hands to swish the potatoes around, releasing the starch, then pour off most of the water and refill with fresh cold water.

5. 5

   Repeat the rinsing process until the water is nearly clear. Transfer the potatoes to a colander and allow to drain for a few minutes.

6. 6

   Move the drained potatoes onto a clean kitchen towel, wrap them up, and wring firmly over a bowl until no more liquid can be squeezed out.

7. 7

   Place the dry potatoes in a clean bowl and combine with the oil, garlic powder, salt, black pepper, and cayenne. Dust the flour over the mixture, then add the Parmigiano-Reggiano. Gently toss and mix by hand until evenly combined and the mixture feels moist.

8. 8

   Scoop the potato mixture from the bottom of the bowl to capture as much moisture as possible, then pack it into the prepared muffin cups — it is fine if the mixture mounds slightly above the rim.

9. 9

   Bake in the center of the oven until the tops are golden brown, the bottoms are caramelized, and the poppers are crispy throughout, 40 to 45 minutes.

10. 10

    Remove from the oven and rest in the tin for 5 minutes, then flip out onto the baking sheet.

11. 11

    Serve immediately.