Potato nibbles

Potato nibbles

Total: 50 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / piece: 93 kcal
, Fat: 7 g
, Carbohydrate: 4 g
, Protein: 4 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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350 g waxy potatoes, cut into 1 mm slices
1 ½ tbsp olive oil
½ tsp garlic powder
¼ tsp salt
50 g grated Parmesan
4 thyme sprigs, leaves torn off


125 g double cream cheese
½ tbsp lemon juice
30 g grated Parmesan
2 sprigs thyme, leaves torn off
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12-hole muffin tin (each hole approx. 7 cm in diameter), greased

How it's done

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In a bowl, mix the potatoes with the oil, garlic, salt and half of the cheese and thyme. Transfer the potatoes to the prepared tin, press down gently.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove, sprinkle with the remainder of the cheese and thyme, bake for a further 10 mins.


Mix the cream cheese with the lemon juice, cheese and thyme, serve alongside.

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