Potato and Parmesan Cups

  • Difficulty: Basic
  • one hour and 20 minutes
  • 3 servings

With rough, crispy edges and moist inside, these potato and parmesan cups are the perfect snack. Make them extra-crispy by squeezing and removing all the water out of the potato. You can also fry them, but to make them a little healthier, we’ve cooked them in the muffin tin.

Ingredients Needed for Potato and Parmesan Cups

3 potatoes, shredded
2 spring onions, chopped
½ cup parmesan, shredded
salt
pepper
2 tablespoons of olive oil

How to Cook Potato and Parmesan Cups

  1. Preheat the oven to 350 degrees F/170 degrees C.
  2. Lay the potatoes on your wooden board and shred them. Grab all the potato shreds in your hands and squeeze them to let go of all the water.
  3. Add them to a large bowl. Add the shredded parmesan, spring onion, and season with salt and pepper. Add 1 tablespoon of olive oil.
  4. Grease a 6-slot muffin tray with olive oil.
  5. Fill the empty slots of the muffin tin with the potato mixture.
  6. Slide the tin into the oven for the next

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