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 focuses on creating a perfectly crisp texture using just a few simple ingredients. Made with starchy Russet potatoes, the shredded strands bake into golden, crunchy cups while staying light and tender on the inside. With only butter and salt added, these nests transform basic ingredients into an eye-catching, crispy side or a great 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: Prep the Pan
Preheat the oven to 400°F. Generously grease a 12-cup muffin tin with butter.
Tip: Greasing well prevents sticking and helps the nests keep their shape when removed.
Step 2: Remove Moisture
Grate the potatoes and place them in a clean kitchen towel. Twist and squeeze tightly to remove as much liquid as possible.
Tip: Getting rid of excess moisture is essential for achieving a crispy texture instead of soggy potatoes.
Step 3: Mix with Butter
Transfer the drained potato shreds to a bowl and toss with melted butter and salt until evenly coated.
Step 4: Form the Nests
Divide the mixture evenly into the muffin cups. Press the potatoes gently up the sides to create a nest shape with a small hollow center.
Tip: Don’t press too firmly—leaving a little space allows them to crisp up better.
Step 5: Bake
Bake for 25–30 minutes, or until the edges turn deep golden brown and crispy.
Step 6: Cool and Serve
Let the nests rest in the pan for about 5 minutes, then carefully loosen and remove them with a knife.
Tip: A short cooling time helps them firm up so they hold together when lifted out.
