Potato Nests with Marsala Mushrooms

It’s easy to transform good old baking potatoes into tasty, elegant little one-bite potato nests. Fill them with marsala mushrooms or virtually anything else you like.

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Why we love this recipe

These diminutive potato nests come together quickly and easily with just a few ingredients. I love to fill them with marsala mushrooms, but they’re versatile, and you can use your imagination. They’re:

• Crisp outside, tender inside
• Delicate yet satisfying
• Make-ahead and freezer-friendly

I first published this recipe here way back in 2009. I’ve since updated the post for clarity and made a few tweaks to the recipe itself.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

• Russet or Idaho potatoes are starchy varieties, and that’s what you want for this recipe. Starchy potatoes will give you the crisp outsides and tender insides that make great potato nests.
• Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
• Good old fine sea salt works beautifully — or feel free to go nuts with truffle salt or another seasoned salt. I’ve called for a fairly generous amount, so consider reducing it if you’re sensitive to saltiness.
• If you’d like to fill the nests with marsala mushrooms, you can find the recipe here.

How to make it

Here’s an overview of what you’ll do to make a fabulous batch of potato nests. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

1. First you’ll peel and shred the potatoes.
2. Soak them in ice water, then drain and dry thoroughly.
3. Mix with the oil, salt, and pepper, and divide among greased mini muffin tins.
4. Bake, then fill with marsala mushrooms or other filling of your choice. That’s it!

Expert tips and FAQs

More favorite hors d’oeuvres

• Leek and feta puff pastry cups
• Prosciutto-wrapped shrimp
• Baked oysters

4.58 from 14 votes

Potato Nests with Marsala Mushrooms

By Carolyn Gratzer Cope

It's easy to transform good old baking potatoes into tasty, elegant little one-bite potato nests. Fill them with marsala mushrooms or virtually anything else you like.

Prep: 15 minutes mins

Cook: 25 minutes mins

Additional Time: 15 minutes mins

Total: 55 minutes mins

Servings: 24 pieces

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Ingredients 

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For the potato nests

• ▢ 2 medium baking potatoes, about 1 1/4 pounds/(567 grams)
• ▢ 1 tablespoon (15 ml) safflower oil
• ▢ ¾ teaspoon fine sea salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ Cooking spray

To fill the nests

• ▢ One batch marsala mushrooms, minced

Cook ModePrevent your screen from going dark

Instructions 

• Fill a large mixing bowl halfway with ice water.
• Peel the potatoes and shred them on the large holes of a box grater or with the shredding disc of a food processor.
• Place shredded potatoes into ice water and soak for 15 minutes.
• Preheat oven to 425°F with a rack in the center. Spray a mini muffin tin with plenty of cooking spray.
• Drain potatoes well and dry thoroughly between kitchen towels or multiple layers of paper towels.
• Dry the mixing bowl well and place potatoes back into bowl.
• Pour in the oil and sprinkle with the salt and pepper. Mix well to coat evenly.
• Divide potato mixture evenly among mini muffin cups. Press down in the center of each up to create a little well and nudge the potato up the sides a bit. Potato shreds that rise above the lip of each up will get quite brown in the oven — you can decide how much of this you'd like to achieve or avoid depending on your preference.
• Slide pan into oven and bake for 25 minutes, until nests are crisped on the outsides and tender and cooked through on the insides.
• When cool enough to handle, remove nests from pan and fill with marsala mushrooms or other fillings of your choice. Serve hot.

Notes

1. Russet or Idaho potatoes are starchy varieties, and that's what you want for this recipe. Starchy potatoes will give you the crisp outsides and tender insides that make great potato nests.
2. Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
3. Good old fine sea salt works beautifully — or feel free to go nuts with truffle salt or another seasoned salt. I've called for a fairly generous amount, so consider reducing it if you're sensitive to saltiness.
4. Potato nests will keep at cool room temperature if you'd like to make them earlier in the day and reheat and re-crisp in the oven shortly before serving. Or make them up to a few months in advance, freeze on a parchment-lined baking sheet until solid, and then transfer to an airtight container. You can pop them straight from the freezer into the oven to reheat and re-crisp.
5. Filled leftovers will keep for a day or so in an airtight container in the fridge.
6. You can use a standard muffin tin to make 12 larger nests if you like. There's no need to make additional changes to the recipe.

Nutrition

Calories: 38kcal, Carbohydrates: 4g, Protein: 1g, Fat: 1.9g, Fiber: 0.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snacks and Starters

Cuisine: American

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