Oven-Baked Buttery Potato Cups

These three-ingredient potato shell cups are the kind of timeless side dish that always earns a spot on the table. They echo the resourceful spirit of Midwestern home cooks—just potatoes, butter, and a pinch of seasoning transformed into something crisp, tender, and surprisingly elegant. It’s easy to see why recipes like this get passed down for generations: they stretch simple ingredients into a dish that feels special enough for company.

Perfect alongside grilled burgers, barbecue chicken, baked ham, or roast beef, these potato cups shine at summer cookouts and holiday dinners alike. Dress them up with sour cream, chives, shredded cheddar, or a spoonful of herbed dip, and balance the richness with a crisp salad or fresh sliced tomatoes.

Ingredients

• 3 large russet potatoes, peeled
• 6 tablespoons unsalted butter, melted
• 1 teaspoon salt

Directions

1. Preheat oven to 375°F. Brush a 12-cup muffin tin generously with some of the melted butter.
2. Slice potatoes very thin (about 1/8 inch) so they bend easily and crisp at the edges.
3. Toss slices with remaining butter and salt until evenly coated.
4. Line each muffin cup with overlapping slices, pressing them firmly against the bottom and sides to form cups.
5. Bake 30–35 minutes, until edges are golden and crisp and centers are tender.
6. Rest in the pan for 5 minutes, then carefully lift out and serve warm.