Continuing this weekend’s theme of finger-food, tapas, small plate type recipes . . . I present the Crispy Potato & Parmesan Puff.
This recipe, originally from the How Sweet It Is blog, caught my attention because they idea of potato and parmesan cheese combined together into a crispy bite sized treat was just too good to ignore. It was the perfect thing to make on a rainy sunday afternoon, and combined with the Feta & Pesto Stuffed Peppadew Peppers , the Dolmades, a glass of wine, and some bread, these little puffs make a great lunch or dinner to graze your way through while chatting with a friend or two.
The recipe makes about 70 puffs, but it is easy to halve. Honestly though, I do not think 70 of these puffs would be all that hard to get through.
This recipe would be easy to make gluten free by substituting the panko bread crumbs with a gluten free bread crumb alternative.
Crispy Potato & Parmesan Puffs
MAKES: 70 puffs
- 1 kg or 2 lbs of russet potatoes, peeled and cut into chunks
- 2 tablespoons milk
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup freshly grated parmesan cheese
- 2 tablespoons minced green onions/spring onions
- 2 eggs, lightly beaten
- 1-2 cups seasoned panko bread crumbs
Add potatoes to a large pot of boiling water and cook until fork tender, about 20 minutes. Drain the potatoes and then mash them with salt, pepper, butter and milk. Then stir in parmesan and onions, then place the mixture in the fridge to cool for 15-20 minutes.
Preheat the oven to 200 C or 400 F. I would recommend using the fan bake setting, if you have one on your oven.
Remove potatoe mixture from the fridge and roll into golf ball sized balls. Dip each potato ball into the beaten egg, then cover in bread crumbs. Place them on a baking sheet about 20mm or 1-2 inches apart, and hit each with a quick spritz of olive oil or cooking spray.
Bake for 12-15 minutes, or until outside is crispy.
Serve them while still warm with a lemon garlic aioli, pesto or other dipping sauce.