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Basil Potato Latke Muffins


These lacy potato latkes are baked in a muffin pan instead of fried in a pan which helps avoid extra fat from the frying oil. The basil and garlic result in great pesto style flavor perfect for potatoes.












Trans-fat Free, Good source of fiber


2 pounds potatoes
Yukon Gold
1 medium onions
4 cloves garlic
¾ cup basil
fresh leaves, packed
1 large eggs
or 1/3 cup egg substitute for even lower fat and leave out the egg whites
2 large egg whites
½ cup Parmesan cheese
2 tablespoons olive oil, extra-virgin
1 teaspoon salt
½ teaspoon black pepper


Preheat the oven to 350°F.

Coat a 12-cup muffin pan with cooking spray.

Peel the potatoes and grate them into a colander. Squeeze them over the sink to remove as much excess moisture as possible. Dry with paper towels and place in a large bowl.

Grate the onion into the bowl along with the potatoes.

Add the eggs, garlic, basil, parmesan cheese, oil, salt and pepper and mix well.

Place a good ½ cup of the mixture into each muffin cup and pack down firmly.

Bake until lightly browned and firm about 45 minutes or longer for extra crispyness.

Cool in the pan on a wire rack for 10 minutes before removing from the muffin pan.

Serve with a dab of sour cream or Pear Cranberry sauce (see recipe on this site).


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 23829% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 560mg 23%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 13%
Sugars g
Protein 17g
Vitamin A 2% Vitamin C 24%
Calcium 13% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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