Need a quick nosh during Passover?
These crispy potato bites do the trick. I haven’t met anyone who doesn’t like them. In fact they remind me of franks-in-blankets, the kind of tidbit people don’t want to admit they love, but they actually love them so much they eat more of them than they would ever guess.
I make these potato bites ahead and reheat them when needed (defrosted, 400 degree preheated oven for about 8-10 minutes) — although I have seen members of my clan eat them cold, saving me the trouble of washing a baking sheet.
They’re not just for Passover, btw. I serve them for sports events (like Superbowl) and other times that I’ve got a small crowd coming over.
Crispy Potato Bites
12 ounces Yukon Gold potatoes, peeled and cut into chunks
1/4 cup chopped fresh chives
1 tablespoon chopped fresh rosemary
1 large egg
2 tablespoons vegetable oil
2 tablespoons matzo meal
1/2 teaspoon Passover baking powder
salt and freshly ground black pepper to taste
Preheat oven to 400 degrees. Lightly grease 16-18 mini muffin tin cups (or use cooking spray). Shred the potatoes in a food processor, scoop the shreds, replace the shredding disk with the S-blade and return the shredded potatoes to the workbowl. Chop the potatoes until they are small pieces. Squeeze excess liquid out of the potatoes. Place the potatoes in a bowl. Add the chives, rosemary, egg, vegetable oil, matzo meal, baking powder and salt and pepper to taste. Mix the ingredients thoroughly to blend them completely. Spoon equal amounts of the potato mixture into the mini muffin cups. Bake for 25-30 minutes or until crispy and golden brown.