My mother-in-law has been making these for summer gatherings since the seventies. Timeless and always the first to go.

These Oven Baked 3-Ingredient Buttery Potato Shell Cups turn thin russet potato slices into crisp, golden mini cups. Tossed in melted butter and salt, the overlapping slices bake into tender centers with crispy edges, making them a fun, elegant side dish for any meal.

Oven Baked 3-Ingredient Buttery Potato Shell Cups

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Preheat your oven to 375°F (190°C). Generously brush a standard 12-cup muffin tin with a little of the melted butter.

2. Slice potatoes: Slice the peeled potatoes very thin (about 1/8 inch thick) so they flex easily without breaking.

3. Coat potatoes: In a large bowl, toss the potato slices with the remaining melted butter and salt until every piece is evenly coated.

4. Form cups: Line each muffin cup with overlapping potato slices, pressing them firmly against the bottom and up the sides to create hollow cup shapes.

5. Bake: Bake for 30 to 35 minutes, until the potato edges are deeply golden brown and crisp, and the centers are fully tender when tested with a fork.

6. Rest and serve: Allow the potato cups to rest in the muffin pan for 5 minutes, then gently lift them out using a butter knife or small spatula and serve warm.