Name: Herbed Potato Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 2 peeled potatoes; 1 tbsp olive oil; 1 onion (chopped); 2 cloves garlic (chopped); 1 tbsp rosemary (chopped); 1 tbsp thyme leaves; 1 cup parsley (chopped); 1 tsp nutmeg; 3 large eggs; 1 package container sour cream; 7 tbsp butter, softened; 3½ oz Parmesan cheese (finely grated); 2 cups self-rising flour; salt and freshly ground black pepper

How I make it

Potatoes

Cut the potatoes into small cubes, a little under ⅜ inch (1 cm).
Boil the cubes in plenty of salted water for about 5 minutes. Drain and rinse.
Toss the potatoes with the olive oil, 2 tablespoons of the onion, half the garlic, half the rosemary, thyme and parsley, the nutmeg, salt and pepper.

Batter and baking

Preheat the oven to 375°F (190°C).
In a stand mixer bowl, beat the eggs, sour cream, butter and Parmesan until smooth.
Add half the seasoned potatoes, the rest of the onion and garlic and the remaining herbs to the batter.
Add the flour and mix. The batter will be lumpy and uneven, and that's fine.
Spoon the batter into muffin cups and scatter the remaining seasoned potatoes on top.
Bake for 20-25 minutes, until golden.

Herbed Potato Muffins

What you need

How I make it

Potatoes

Batter and baking