Making edible potato nests is surprisingly straightforward, even for novice cooks. Follow these detailed instructions to create perfectly shaped and crispy potato nests every time. Whether you choose to bake or fry them, the process is similar and yields delicious results.

1. Prepare the Potatoes: Begin by thoroughly washing and scrubbing the potatoes to remove any dirt. Peeling the potatoes is optional, but for a more refined texture, peeling is recommended. If you prefer a rustic look and extra fiber, leave the skins on.
2. Shred the Potatoes: The key to perfect nests is uniformly shredded potatoes. Use a box grater or a food processor with a shredding disk to shred the potatoes. Aim for medium-thick shreds.
3. Remove Excess Moisture: This step is crucial for crispy nests. Place the shredded potatoes in a clean kitchen towel or cheesecloth. Gather the edges of the towel and squeeze firmly to remove as much excess moisture as possible. You might be surprised by how much water comes out. Removing excess moisture prevents soggy nests and promotes crispiness.
4. Season the Potatoes: In a medium-sized bowl, combine the squeezed shredded potatoes, olive oil, salt, and black pepper. If using any optional seasonings like garlic powder, onion powder, paprika, or herbs, add them now. Mix everything together thoroughly with your hands or a spoon, ensuring that the potatoes are evenly coated with oil and seasonings.
5. Shape the Nests: Now comes the fun part – shaping the nests! There are a few methods you can use:
   • Muffin Tin Method (Baked Nests): Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin generously with cooking spray or olive oil. Take a handful of the potato mixture and press it firmly into the bottom and up the sides of one muffin cup, creating a nest shape with a hollow center. Repeat with the remaining potato mixture, dividing it evenly among the muffin cups.
   • Individual Nest Method (Baked or Fried Nests): For individual nests, you can shape them directly on a baking sheet lined with parchment paper or into a frying pan. Take a handful of the potato mixture and form it into a small mound. Then, use your fingers to gently press down the center and push the potatoes outwards to create a nest shape with a rim and a hollow center.
   • Ring Mold Method (Baked or Fried Nests): If you want perfectly uniform nests, use ring molds. Place ring molds (about 3-4 inches in diameter) on a baking sheet or in a frying pan. Pack the potato mixture firmly into the ring molds, pressing it down and up the sides to create the nest shape. Remove the ring molds carefully before baking or frying.
6. Bake the Nests (For Baked Version): If baking, place the muffin tin or baking sheet in the preheated oven and bake for 25-30 minutes, or until the nests are golden brown and crispy. The baking time may vary slightly depending on your oven. Check for doneness by gently lifting the edge of a nest – it should be crispy and golden.
7. Fry the Nests (For Fried Version): If frying, heat about ½ inch of oil in a large skillet over medium-high heat. Once the oil is hot (test by dropping a small potato shred – it should sizzle immediately), carefully place the shaped potato nests into the hot oil. Do not overcrowd the pan; fry in batches if necessary. Fry for 3-4 minutes per side, or until golden brown and crispy, flipping carefully with a spatula.
8. Drain Excess Oil (For Fried Version): Once fried, remove the potato nests from the skillet and place them on a plate lined with paper towels to drain any excess oil.
9. Serve and Enjoy: Edible potato nests are best served immediately while they are still warm and crispy. They can be filled with a variety of toppings and fillings, making them a versatile appetizer, side dish, or even a light meal. See the “How to Serve” section below for serving suggestions.