Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 12 Roosters potatoes, medium size (they should just fit into the holes in the muffin tin)
  • 12 red cherry tomatoes
  • 150g tomato sauce
  • 150g grated mozzarella cheese
  • 50g crème fraiche
  • Handful fresh basil
  • Salt and pepper
  • Olive oil
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Preparation time: 45 MIN Cooking time: 40-45 MIN
  1. Put the potatoes in a large saucepan. Cover with cold, salted water and bring to a simmer over medium heat. Cook for 15-20 minutes until soft. Drain and leave to cool slightly.
  2. Cut the red cherry tomatoes in half.
  3. Pre-heat the oven to 180°C.
  4. Grease a muffin tin with olive oil. Place the potatoes in the muffin holes (one in each hole). Season the potatoes with extra olive oil, salt, and pepper. Use a glass/back of a spoon to press/crush the potato into the muffin tin to form an indentation and a rim.
  5. Top the potato in the cavity with the tomato sauce, cherry tomatoes, crème fraiche and grated mozzarella cheese.
  6. Bake the muffins for 20-25 minutes until golden brown.
  7. Serve and garnish with chopped fresh basil.

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