For extra crispy poppers, preheat the muffin tin in the oven for a few minutes before adding the potato mixture. Don't skip the rinsing step! Removing the starch is key to achieving that perfect crispy texture. Experiment with different cheeses and spices to customize the flavor profile.
Crispy (No-Fry) Potato Pancake Poppers
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS15
Elevate your appetizer game with these irresistible potato pancake poppers! Forget messy frying – these bite-sized delights are baked to golden perfection, boasting a crispy exterior and a tender, flavorful interior. Perfect for dipping, topping, or enjoying as a sophisticated side, they're a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol21 mg
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Fiber2 g
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Protein6 g
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Saturated Fat5 g
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Sodium629 mg
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Gather all ingredients.
02
Step
5 mins
Preheat the oven to 450 degrees F (230 degrees C). Generously brush the cups of a 24-cup mini muffin tin with melted butter. Place the tin on a baking sheet and set aside. (5 minutes)
03
Step
2 mins
Add cold water to a large bowl until 1/3 full. Grate potatoes into the bowl, then fill the bowl with more cold water until almost to the top. (5 minutes)
04
Step
2 mins
Swish potatoes around with your hands to rinse off the starch, then pour out most of the water and refill with more cold water. (2 minutes)
05
Step
3 mins
Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes. (5 minutes)
06
Step
5 mins
Transfer grated potatoes to a clean kitchen towel; wrap and squeeze potatoes in the towel over a bowl until no more liquid comes out. (3 minutes)
07
Step
5 mins
Transfer potatoes to a clean bowl; add oil, garlic powder, salt, black pepper, and cayenne. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and the mixture feels damp. (5 minutes)
08
Step
5 mins
Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the tin by 1/2 to 1 inch. (10 minutes)
09
Step
45 mins
Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
10
Step
5 mins
Remove from the oven and let sit in the tin for 5 minutes before flipping over onto the baking sheet. (5 minutes)
11
Step
0 mins
Serve and enjoy!
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Bessie Franey
Jun 26, 2025These are now a staple in my house. Thanks for the great recipe!
Moises Grimes
Jun 25, 2025So easy to make and much healthier than frying. I'll definitely be making these again.
Baby Brakus
Jun 20, 2025These were a huge hit at my party! Everyone loved them.
Luna Lakin
Jun 14, 2025The key is really squeezing out all the moisture. Mine weren't as crispy the first time I made them.
Arielle Herman
Jun 8, 2025I made these with sweet potatoes and they were delicious too!
Abdullah Zemlak
May 27, 2025My kids devoured these! A great way to get them to eat potatoes.
Oswald Bosco
May 23, 2025I tried these with nutritional yeast instead of parmesan for a vegan option, and they turned out great!
Garfield Dickinson
May 20, 2025I added a little bit of onion powder to the mixture and it was amazing!