My grandmother used to make these for every Sunday dinner back in the 60s. Nobody makes them anymore but they should.
This Oven-Baked 3-Ingredient Potato Nests recipe is all about achieving the perfect crispy texture with minimal ingredients. Using starchy Russet potatoes, each shredded strand bakes into a golden, crunchy shell while staying light and tender inside. With just butter and salt, these nests turn simple ingredients into an impressive, crispy side dish or base for toppings.
Oven-Baked 3-Ingredient Potato Nests
Ingredients:
- 2 lbs Russet potatoes, peeled
- 4 tbsp unsalted butter, melted
- 1 tsp fine salt
Step-by-Step Directions:
Step 1: Prepare the Pan
Preheat your oven to 400°F. Grease a 12-cup muffin tin well with butter.
Tip: Proper greasing helps prevent sticking and ensures the nests hold their shape when removed.
Step 2: Remove Excess Moisture
Grate the potatoes and transfer them to a clean kitchen towel. Twist and squeeze firmly to remove as much liquid as possible.
Tip: Removing excess moisture is key to getting crispy results instead of soft or soggy potatoes.
Step 3: Coat the Potatoes
Place the drained potato shreds in a bowl and toss with melted butter and salt until evenly coated.
Step 4: Shape the Nests
Divide the mixture among the muffin cups. Gently press the potatoes up the sides to form small nest shapes with a hollow center.
Tip: Avoid packing too tightly—leaving a bit of space helps the nests crisp up evenly.
Step 5: Bake
Bake for 25–30 minutes, or until the edges are deep golden brown and crisp.
Step 6: Cool and Serve
Let the nests rest in the pan for about 5 minutes, then carefully remove with a knife.
Tip: Allowing them to cool slightly helps them firm up so they don’t fall apart.
