Gluten-Free Potato Cups with Roasted Pepper Medley

gluten-free potato cups
Gluten-free potato cups photo by Benko Photographics
Prep time: 35 mins
Cook time: 22 mins
Calories: 32

Crispy potatoes make a tasty vessel for this savory pepper medley. Prepare and bake the cups a day ahead and refrigerate them. Reheat on a lined baking sheet for 10 minutes to recrisp. Fill them just before your guests arrive.

For Egg-Free Potato Cups, omit 1 egg. Mix 2 tablespoons Follow Your Heart VeganEgg with 6 tablespoons ice-cold water. Use this mixture to replace the egg in step 3. Grated potatoes will soften the batter but if it’s too dry to mix, add 1 tablespoon water.

Contributing chef Mary Capone is author of The Gluten Free Italian Cookbook: Classic Cuisine from the Italian Countryside (The Wheat Free Gourmet Press) and co-author of Best Gluten-Free Cookbook (Belvoir Media Group).

Yields 40 cups


  • Coconut oil or butter, for greasing muffin cups
  • 2-3 large potatoes, peeled and grated (about 21/2 cups)
  • 1 large egg
  • 3 tablespoons sweet rice flour
  • 1 tablespoon finely chopped fresh basil
  • 1/8 teaspoon freshly grated nutmeg or ground nutmeg
  • ½ teaspoon sea salt
  • Pepper, to taste
  • 2 tablespoons olive oil
  • ¼ cup chopped yellow onion or shallots
  • 2 medium plum tomatoes, chopped
  • 1 medium red pepper, chopped
  • 1 medium yellow pepper, chopped
  • 2 tablespoons chopped fresh basil, more for garnish
  • 1/2 teaspoon sea salt
  • ¼ teaspoon pepper
  • Pinch of ground cinnamon


1Preheat oven to 400°F. Generously grease two mini-muffin tins (24 count each). For extra-crispy cups, place a dab (about 1/8 teaspoon) of coconut oil or butter on the bottom of each muffin cup.

2Place grated potatoes in a bowl. Press down and drain any excess water.

3In a large mixing bowl, whisk egg. Add grated potatoes, sweet rice flour, basil, nutmeg, salt and pepper. Stir to combine.

4Flatten a heaping teaspoon of potato mixture in your hands, squeezing out excess liquid. Place mixture in a prepared muffin cup, pressing it into the bottom and up the sides to form a cup. (Make sure the bottom is completely covered.) Repeat with remaining potato mixture in the other muffin cups.

5Place in preheated oven and bake 20 to 22 minutes until cups are a deep golden-brown. Let cups cool before removing from tins. Run a knife around the edge of each cup to loosen it. Place on a serving tray ready to fill.

6To make filling, heat olive oil in a large sauté pan. Add onions and sauté until translucent, about 5 minutes. Add tomato, red pepper, yellow pepper, additional basil, salt, pepper and cinnamon. Sauté over low heat until peppers are tender, stirring frequently, about 20 minutes.

7Place 1 heaping teaspoon of filling into each potato cup. Sprinkle with basil for garnish, if desired. Serve at room temperature.

1 cup contains 32 calories, 1g total fat, 0g saturated fat, 0g trans fat, 6mg cholesterol, 68mg sodium, 5g carbohydrates, 0g fiber, 0g sugars, 1g protein.


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