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Home >> Recipes >> Dairy >> Potato Pesto Puffs

Potato Pesto Puffs

Potato Pesto Puffs

2 pounds Yukon Gold potatoes (about 6)

1 medium onion

4 cloves garlic, crushed

3/4 cup packed fresh basil leaves, finely chopped or 8 cubes frozen basil

1egg plus 1 yolk

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Preheat oven to 350 degrees F. Coat a 12-cup muffin pan with baking spray. Peel potatoes, then grate them through the large holes of a box grater into a large bowl. Squeeze in small batches between your hands over the sink to remove excess moisture. Then grate onion into the bowl through the same holes in the box grater. Alternately, the potatoes and onions can be shredded in your food processor. Stir in garlic, basil, egg and yolk, cheese, oil, salt and pepper. Place a generous 1/2 cup of the potato mixture into each muffin cup, packing the mixture firmly. Bake the latkes until lightly browned and firm, 50-60 minutes. Cool in the pan on a wire rack for 10 minutes before unmolding.

(May be prepared in advance and reheated at 350 degrees F for 15 minutes.)

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