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

These 3-Ingredient Buttery Potato Shell Cups turn thin-sliced russet potatoes into crispy, golden-brown muffin-tin nests. Tossed with melted butter and simple salt, these delicate potato cups bake up with crunchy edges and tender centers, making an elegant yet easy side dish for any meal.

Ingredients:

Step-By-Step Directions:

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

2. Slice potatoes: Slice the peeled potatoes very thin (about 1/8-inch thick) so the rounds are pliable enough to bend easily without snapping.

3. Coat with butter: In a mixing 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 nest shapes.

5. Bake: Bake for 30 to 35 minutes, or until the top edges are deeply golden brown and crispy while the centers remain tender.

6. Rest and serve: Allow the potato cups to rest in the muffin tin for 5 minutes, then gently lift them out and serve warm.