Potato Cupcakes


It’s still Chanukah and here is another way to have some potato fun without the frying. (If you have made latkes, you know how your kitchen is going to smell for a while…not to mention your hair and clothes!)

I was inspired to make these by Mayim Bialik’s recipe for mini potato kugels. They are easy to prep and because I call them cupcakes, kids seem to find them fun to eat! For the kids, I made them plain and jazzed them up with a hint of rosemary for the adults.

4 Russet potatoes
1 onion
1 tablespoon Arrowroot (or potato starch)
2 tablespoons sunflower oil
Pinch of fine sea salt
1 tablespoon chopped rosemary, optional

Peel and grate the potatoes on a box grater or in the food processor with the grater attachment.

Drop the potatoes into a big strainer and run water over them until it runs clear. Let them sit for a bit to let any remaining water drain out. 

Dice the onion into a small dice and sauté in oil or water until soft.

Preheat the oven to 400.

Mix the potatoes and onions together. Sprinkle the arrowroot powder (or potato starch) over the mixture and add a pinch of sea salt. Mix well. Add the oil and mix well again. If using rosemary, chop it, add it, and mix it in.

Spoon the mixture into each muffin tin using your fingers to press them down. Brush the tops with a little oil and bake for 40 to 45 minutes until golden. Enjoy!