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Potatoes baskets

Potatoes baskets

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Potato Baskets Recipe of 13-10-2016 [Updated 13-10-2016]

Potato baskets are a delicious, original and very versatile appetizer: in fact you can fill them as you like depending on the season, the occasion and your tastes!
Making these nice potato baskets is very simple, just prepare a mixture with raw grated potatoes (preferably yellow paste), and line muffin molds with it, in just under 20 minutes the baskets will be ready to be stuffed; philadelphia and salmon, ham mousse, tartar sauce ... Open the fridge and let yourself be inspired!
These Potatoes baskets now they have become a must when I want to bring a simple but equally appetizing appetizer to the table, try them too and I'm sure they will win you over;)


How to make potato baskets

Wash the potatoes, peel them and cut them into julienne strips with a grater with large holes.

In the same bowl, add egg, flour, salt and chives.

Stir until you get a homogeneous mixture, then divide it into lightly buttered muffin molds, shaping with your fingers to obtain a ribbed, slightly concave shape.
Bake at 200 ° C in a preheated convection oven and cook for about 20 minutes or until the edges begin to brown. Let them cool slightly, then gently unmold them.

Stuff the potato baskets with a mousse or a sauce, I chose the tartar sauce.

Potato baskets stuffed with salmon

How to make a simple preparation original? Playing with the ingredients and creating a recipe that strikes the eye even before the palate. We have a perfect recipe in store: potato baskets stuffed with salmon. We used the potatoes to create a tantalizing wafer to accommodate a soft and aromatic cheese-based filling. The final touch: Norwegian salmon cubes, what you need to complete the dish, giving body to the preparation with its unmistakable and enveloping taste. This appetizer is so nice and easy to make that you can also use it for your buffets unleashing a rush & hellip to the last basket!

  • Start preparing the potato baskets by cutting the Galbacotto cooked ham into cubes and tossing them for a few minutes in the pan.
  • Beat the eggs in a bowl and add the cooked ham.
  • Now, peel the potatoes, wash them and cut them into very thin slices with the help of a mandolin.
  • Grease a muffin pan with oil. Arrange the potato slices like a flower.
  • Fill the center with the egg and ham mixture. Complete with diced Santa Lucia Mozzarella.
  • Cover the baskets with more potato slices. Place in the oven and cook at 200 ° for 30 minutes.
  • Let the potato baskets cool for a few minutes and serve.

The potato baskets they are ideal to serve for a buffet dinner or for a aperitif in the company of your friends their creamy and stringy filling makes them really tasty and inviting and will be appreciated by adults and children *.

Quick and easy to prepare, you can make your baskets even tastier by replacing the cooked ham with speck cubes and using smoked scamorza instead of mozzarella, an ideal appetizer for lovers of intense and decisive flavors.

If you wish to make it again the flavor of the potato baskets is more delicate, you can add vegetables to the filling, for example diced courgettes or mushrooms cooked in a pan with oil and chopped onion.

To prepare the potato baskets, we also suggest you an alternative method to the one proposed in our recipe. Boil the potatoes in abundant salted water and purée them, mix the mixture with a knob of butter and 2 tablespoons of grated Parmesan cheese and place it in a pastry bag on a baking tray lined with parchment paper, form your baskets then bake them and, once cooked, they will be ready to be stuffed to taste and served for a truly irresistible appetizer!

Potato Baskets - Recipes


A very nice recipe and certainly buonissima.Complimenti to your mother-in-law, she is very brava.Ciao.

But how beautiful! Both the baskets and the scented drawers! : D Two original ideas to which I congratulate: good to you, for this refinement .. and good to your mother-in-law, with her golden hands! A big kiss! :)

How wonderful these baskets, to try and congratulations on your fruit and vegetables, very cute! bye Bye

How beautiful these potato baskets.

How good is your mother-in-law!
And many compliments to you who attracted me with these slurpy baskets !!
:) Very, very good!

A very special recipe, a new way of presenting Duchess potatoes!
I like.
Thanks for stopping by, I am more than happy to reciprocate by joining your supporters!
kisses ii

they have a great view and safe sn ke anke the taste is delicious. good

Claudia & amp Andre's recipes

As an appetizer or as a main course, these potato baskets are beautiful as well as very tasty and putting them on the table makes a great impression! Going to the supermarket I saw these beautiful mushrooms that I couldn't resist buying them and the idea was to do something different than usual. Thought. done . and everyone liked them.

  • 300 gr mushrooms like pioppini
  • 1 small onion (I red)
  • 100 gr peas
  • 2 tomatoes
  • 800 gr of potatoes
  • 40 grams of butter or margarine
  • 1 whole egg + 1 yolk
  • parsley (chives)
  • salt and pepper
  • 1 heart of classic broth
  • 1 clove of garlic
  • extra virgin olive oil

Preparation time : 30 minutes

**** With this recipe I participated in the competition on "Seeing that good", the October challenge and I won. As a reward they sent me a supply of products between Maizena, Calve and Knorr.

ONE cookbook

This is a quick-to-prepare but impressive appetizer thanks to the bright colors of the sweet potatoes and vitolette. This is the classic compound of the potato duchesses to which, however, give the shape of a basket that contains an artichoke in oil. The small difference in ingredients between one purée and another depends on the fact that the purple vitolette potatoes are very rich in starch as opposed to the orange ones which, once crushed, are much softer and watery.

If you want to serve the potato baskets, as in the photo, accompanied by crunchy colored chips, follow these small steps: slice the potatoes very thin with a mandolin. Soak the potato slices for about 30 minutes to make them lose the starch. Drain them and let them dry completely on a cotton cloth. When they are dry fry them for a couple of minutes in plenty of hot seed oil. To keep them crunchy and fragrant, first pass them on absorbent paper, add a little salt and then keep them warm in the convection oven that is not too hot to avoid burning them.

How to make potato nests

Wash the potatoes, peel them and cut them into julienne strips with the special tool (1). Transfer them to a sheet of absorbent kitchen paper and let them dry thoroughly.

Pour plenty of oil into a saucepan, put on the stove and heat up to a temperature of 180 ° C for this operation it is preferable to have a thermometer (2).

Put a handful of julienne potatoes in boiling oil and wait for a few seconds at this point, using a wooden spoon, try to compact the potatoes well and make them like discs (3). When one side is golden brown, turn them and continue cooking on the other side as well.

Once golden brown, drain the baskets and let them dry on absorbent kitchen paper (4). Continue in this way until all the potatoes run out.

Wash the songino and dry it gently, draining it through a colander (5).

Put the eggs in a saucepan, cover with cold water and boil them for 8 minutes starting from boiling. Drain and pass them under a jet of cold water, then shell them and cut them in half lengthwise (6).

Arrange each potato nest on an individual saucer and place a sprig of songino on top (7).

Place the half boiled egg on top and season with a drizzle of oil, a pinch of salt and a few drops of lemon juice (8). Serve immediately.

Baskets of baked potatoes with mushrooms and smoked cheese

Today I present to you the recipe of Baskets of baked potatoes with mushrooms and smoked cheese: of the potato nests prepared with a mixture of eggs and potatoes similar to mashed potato, some potato baskets stuffed with mushrooms and cheese that will surely surprise you. Perfect between Christmas, New Year, Easter or for some appetizers special occasion.

I liked the i so much Potato nests with lentils and cotechino that I prepared for New Year's Eve, that I wanted to do them again with a stuffed with potatoes and mushrooms. Potato appetizers easy and elegant.

These duchess potato baskets look like gods small boats of potatoes and mushrooms and are delicious single-portion potato starters. If you love stringy baked potatoes and mashed potatoes, you can't miss these delicious appetizers with potatoes and mushrooms, very stringy!

The dough is very simple to prepare and resembles a potato mousse that is squeezed with the sac à poche to create the potato baskets. As a filling I chose mushrooms and smoked cheese, in version vegetarian. You can also create baskets of potatoes with bacon or sausage, or potatoes with mushrooms and bacon, or baskets of potatoes with ham and smoked cheese.

Here she is recipe of baskets of baked potatoes with mushrooms and smoked cheese.

Baskets of grit

1) Put 10 g of butter in a 10 cm non-stick pan and let it melt. Spread 1 heaping tablespoon of Parmesan cheese, or Parmesan cheese if you prefer, in the pan, spreading it well on the bottom. A compact and uniform layer will have to be formed, which you will turn as soon as it is firm and it will appear golden on the side in contact with the pan.

2) Let the parmesan wafer lightly brown on the other side as well, then place it on the bottom of an overturned glass, shaping it slightly so that it takes the shape of a basket. Let it cool and firm. Prepare 5 other wafers in the same way, and then as many baskets of parmesan, taking care not to break them.

3) Cut the chicory into thin fillets and thinly slice the celery rib, then mix the two ingredients. Clean the spring onion, cut it into small slices, put it in the blender together with the oil, lemon juice, salt and pepper. Blend until you have a sauce, with which you will dress the salad.

4) Divide the salad into grain baskets and serve them as an appetizer.

THE grit baskets they are original wafers useful for receiving and serving single-portion foods. They can be used to put any salty food such as fresh and versatile puntarelle, but also fish (rocket and salmon, octopus and potato salad, shrimp in pink sauce ...), risotto, or all those preparations with a delicate taste to which you wants to give more flavor.

Useful in the case of an aperitif or buffet, they allow you to receive the appreciation of guests with little effort. They are in fact an easy and quick recipe to make, ideal for a creative preparation with a sure scenographic effect. All that remains is to indulge yourself with the filling!


You can prepare the bread baskets in advance and reheat them before serving. If you decide to use a cold filling such as tuna sauce or fresh cheese and shrimp or salmon, then you can also serve them cold.

Instead of using the pastry bag, you can also pour the mixture into six silicone molds, the ones used to make muffins: crush the mixture well on the edges with the help of a spoon.

Those who prefer can cut the potatoes into slices using a mandolin: they must be particularly thin and flexible because you will have to arrange them like a petal in the mold lined with butter, before filling them with the filling you have chosen.

Video: Potato baskets with egg, salmon, lambs lettuce - a birds nest recipe