Crispy Potato Nests with Herbed Sour Cream

Preheat the oven to 375°F (190°C) and grease a standard muffin tin with 1 tablespoon olive oil.
Grate the potatoes using a medium grater and squeeze the excess water out using a clean dish towel.
In a mixing bowl, combine the grated potatoes, 1 tablespoon olive oil, paprika, garlic powder, black pepper, and 1/4 teaspoon salt. Mix well.
Press a small handful of the seasoned grated potato mixture into each muffin tin cup to form a nest shape. Ensure an indentation is left in the middle.
Bake the potato nests for 25-30 minutes, or until golden and crispy at the edges.
Meanwhile, in a small mixing bowl, combine the sour cream, chives, onion powder, and remaining 1/4 teaspoon salt. Stir until fully combined and adjust seasoning if needed.
Once the potato nests are baked to crispy perfection, remove them from the oven and let cool for 5 minutes.
Carefully remove the potato nests from the muffin tin and place them on a serving plate.
Fill each nest with a dollop of the herbed sour cream mixture.
Serve the crispy potato nests immediately as a delightful appetizer.
For any leftovers, store the potato nests and sour cream topping separately in airtight containers in the refrigerator. Reheat the nests in the oven to restore crispiness.