Oven Baked 3-Ingredient Buttery Potato Shell Cups
One of the best parts of summer gatherings is the food. My mother-in-law has been making these little potato cups since the seventies, and they always steal the show. These delicious bites are timeless and simple, making them the first to disappear from the table. Let’s dive into how to make these crispy potato cups that everyone loves.
Why Make This Recipe
These potato cups are a fantastic addition to any gathering. They are crispy on the outside, soft on the inside, and bursting with flavor. This recipe is easy to follow and doesn’t require fancy ingredients. Plus, everyone seems to love them, so they’re a safe bet for parties or family get-togethers.
How to Make Potato Cups
Ingredients:
- 3 large russet potatoes, peeled
- 6 tablespoons unsalted butter, melted
- 1 teaspoon salt
Directions:
- Preheat the oven to 375 degrees F.
- Generously brush a standard 12-cup muffin tin with some of the melted butter.
- Slice the potatoes very thin, about 1/8 inch thick, so they will bend easily and crisp up nicely.
- Toss the potato slices in a bowl with the remaining melted butter and salt until they are all evenly coated.
- Line each muffin cup with overlapping potato slices, pressing them against the bottom and up the sides to form little cups.
- Bake for 30 to 35 minutes, or until the edges are deeply golden and crisp, while the centers remain tender.
- Let the potato cups rest in the pan for 5 minutes, then carefully lift them out and serve warm.
How to Serve Potato Cups
These potato cups are best enjoyed warm and can be served on their own or with a dollop of sour cream on top. You can also pair them with dips and sauces to add extra flavor. They’re perfect as appetizers or side dishes at any gathering.
How to Store Potato Cups
If you have any leftovers (which is rare!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350 degrees F for about 10 minutes until they’re warm and crispy again.
Tips to Make Potato Cups
- Use a mandoline slicer for even and thin potato slices.
- Make sure to coat the muffin tin well with butter to prevent sticking.
- Experiment with seasoning the potatoes with garlic powder or paprika for an extra kick.
Variation
You can try adding cheese or cooked bacon bits to the potato mixture for a different flavor. Get creative with herbs like rosemary or thyme for an added touch.
FAQs
Q: Can I use other types of potatoes?
A: Yes, you can use different types of potatoes, but russet potatoes work best for their texture.
Q: Can I freeze these potato cups?
A: It’s best to eat them fresh, but you can freeze them before baking. Just ensure they are fully cooled, then wrap them tightly. Bake from frozen, adding extra time.
Q: How can I make these cups healthier?
A: You can try using olive oil instead of butter and reduce the amount of salt for a lighter version.
Crispy Potato Cups
Ingredients
Method
- Preheat the oven to 375 degrees F.
- Generously brush a standard 12-cup muffin tin with some of the melted butter.
- Slice the potatoes very thin, about 1/8 inch thick, so they will bend easily and crisp up nicely.
- Toss the potato slices in a bowl with the remaining melted butter and salt until they are all evenly coated.
- Line each muffin cup with overlapping potato slices, pressing them against the bottom and up the sides to form little cups.
- Bake for 30 to 35 minutes, or until the edges are deeply golden and crisp, while the centers remain tender.
- Let the potato cups rest in the pan for 5 minutes, then carefully lift them out and serve warm.
