These Spinach & Artichoke Potato Cups are crispy and delicious. Pictures with Cherry–Short Rib Crostini and Herbed Mushroom & Buckwheat Canapés.
Spinach & Artichoke Potato Cups
Makes 30
Ingredients
- 1 large russet potato
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh baby spinach
- ½ cup canned artichoke hearts, drained and sliced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon rubbed sage
Instructions
- Preheat oven to 400°. Spray 30 wells of 2 (20-well) mini muffin pans* with cooking spray.
- Using a mandoline, cut 30 thin slices from short end of potato. Arrange slices over wells of prepared muffin pans.
- Bake until potato slices are pliable, approximately 15 minutes. Press potato slices into wells so they conform to well shapes. Bake until crisp, approximately 15 minutes more. Let cool completely in muffin pans before removing.
- In a large sauté pan, heat oil over medium heat. Add garlic; cook until fragrant, approximately 3 minutes. Add spinach, artichoke hearts, salt, pepper, and sage; cook until spinach wilts, 6 to 8 minutes.
- Divide spinach mixture among potato cups. Serve immediately.
Notes
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