Potato baskets are made from grated potatoes combined with eggs, flour, and herbs, shaped into small cups, and cooked until set. They offer a practical way to transform basic ingredients into a structured dish suitable for both appetizers and light main courses. The neutral flavor of the potato base allows for a variety of fillings, making them adaptable to different menus and occasions. Served with a classic sauce such as tartar and finished with herbs, they present a delicious option for formal or casual meals alike.
What Are Potato Baskets?
Potato baskets are inspired by classic European potato pancakes and rösti-style preparations, but reimagined into a fun, versatile shape. The potato base makes them ideal for both savory and fresh fillings, from sauces and mousses to vegetables or seafood. Their biggest appeal lies in how humble ingredients turn into something visually impressive.
Pro Tips for the Best Potato Baskets
- Squeeze out excess moisture from the grated potatoes if they seem very watery, as this helps the baskets crisp rather than steam.
- Press the mixture firmly into the muffin molds, especially along the sides, to create sturdy walls that won’t collapse after baking.
- Brushing the tin lightly with oil ensures easy release and evenly browned edges.
- For extra color, you can finish the baskets under the grill for a minute or two before filling.
Frequently Asked Questions
Why Are My Potato Baskets Too Soft?
Excess moisture in the potatoes is usually the main reason for soft baskets. Grated potatoes naturally release water, so draining or lightly squeezing them helps a lot. Also, make sure the oven is fully preheated so the baskets start crisping immediately. Baking them a little longer can also improve firmness.
Can I Fry These Instead of Baking?
This recipe is designed for baking, which gives even browning and a lighter result. Frying would require shaping and handling the baskets differently, and they may lose their structure. Baking also allows the baskets to hold fillings without becoming greasy. If you prefer frying, consider making flat potato fritters instead.
What Other Fillings Can I Use Besides Tartar Sauce?
Potato baskets pair well with many fillings. Cream cheese with herbs, smoked salmon mousse, sautéed mushrooms, or even a fresh yogurt-based sauce work beautifully. You can also turn them into mini meals with cooked vegetables or shredded chicken. Just avoid overly watery fillings, which can soften the baskets.
Can I Freeze Potato Baskets?
Yes, potato baskets freeze well if baked without filling, so let them cool completely before freezing. Reheat directly from frozen in the oven until hot and lightly crisped. Avoid freezing them once filled, as sauces can separate when thawed.
How to Store Potato Baskets
You can store leftover unfilled baskets in the fridge for up to 2 days. Reheat them in the oven rather than the microwave to keep their shape and texture. Filled baskets should be consumed the same day, as the moisture from the sauce can soften them. For best results, always store filling and baskets separately.
Ingredients
How to Make Tartar Sauce Filled Potato Baskets
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Wash, peel, and grate the potatoes using a large-hole grater.
Wash, peel, and grate the potatoes using a large-hole grater.
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Mix the grated potatoes with eggs, flour, salt, and chopped parsley.
Mix the grated potatoes with eggs, flour, salt, and chopped parsley.
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Lightly grease a muffin tin and divide the potato mixture evenly among the molds. Use your fingers or the back of a spoon to press the mixture down and up the sides, forming small baskets with a shallow hollow in the center.
Lightly grease a muffin tin and divide the potato mixture evenly among the molds. Use your fingers or the back of a spoon to press the mixture down and up the sides, forming small baskets with a shallow hollow in the center.
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Spoon tartar sauce into each basket and finish with capers and fresh parsley leaves. Arrange them on a platter and serve.
Preheat the oven to 200°C (390°F) and bake the baskets for about 20 minutes, or until the edges are golden and lightly crisp. Let the baskets cool slightly in the tin, then carefully lift them out. This short resting time helps them firm up and prevents breaking.
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Spoon tartar sauce into each basket and finish with capers and fresh parsley leaves. Arrange them on a platter and serve.
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