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Potatoes: Potato Muffins with Rosemary

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Potatoes: Potato Muffins with Rosemary

The perfect potatoes: potato muffins with rosemary recipe with a picture and simple step-by-step instructions.

  • 250 g Potatoes waxy and cooked
  • 300 g Floury potatoes
  • 2 piece Fresh shallots
  • 2 piece Free range eggs
  • 2 tablespoon Rosemary dried and crushed
  • 2 tablespoon Food starch
  • 1 shot Cream 10% fat
  • Salt and pepper
  1. Peel and grate raw and boiled potatoes.
  2. Mix together with the diced shallots, eggs, rosemary, cornstarch and cream. Season to taste with salt and pepper.
  3. Fill the dough into greased muffin molds or suitable silicone molds and bake for 45 minutes at 180 degrees. (Toothpick sample)
  4. Remove from the molds and serve immediately.
Dinner
European
potatoes: potato muffins with rosemary

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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