Name: Oven-Baked 3-Ingredient Potato Parisienne Cups
Ingredients: 3 medium potatoes (about 500 g), peeled; 2 tablespoons olive oil or melted butter; ½ teaspoon salt, or to taste; ¼ teaspoon garlic powder; ½ teaspoon paprika; ¼ teaspoon freshly ground black pepper; 2 tablespoons grated Parmesan cheese; Fresh chopped parsley, for garnish; A standard 12-cup muffin pan; A medium pot for boiling; A small melon baller (optional, for the classic Parisienne look); A colander; A small silicone spatula or butter knife for loosening the cups; Yukon Gold: These are the all-around favorite. They have a naturally buttery flavor and a creamy, smooth interior. They hold their shape well after parboiling, which helps the cups stay together.; Russet (Idaho): Russets are higher in starch and lower in moisture, which means they produce especially crisp, crunchy edges. The interior is lighter and fluffier. Handle them gently after boiling, because they can break apart more easily.; Red or white waxy potatoes: These keep their shape beautifully, but the result is slightly less crisp and a little denser.

Ingredients

Scale

The Three Core Ingredients

3 medium potatoes (about 500 g), peeled
2 tablespoons olive oil or melted butter
½ teaspoon salt, or to taste

Optional Seasonings and Toppings

¼ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese
Fresh chopped parsley, for garnish

Equipment

A standard 12-cup muffin pan
A medium pot for boiling
A small melon baller (optional, for the classic Parisienne look)
A colander
A small silicone spatula or butter knife for loosening the cups

How to Choose the Best Potatoes

Because this recipe has so few ingredients, the potato you choose matters. Here is how the most common varieties perform:

Yukon Gold: These are the all-around favorite. They have a naturally buttery flavor and a creamy, smooth interior. They hold their shape well after parboiling, which helps the cups stay together.
Russet (Idaho): Russets are higher in starch and lower in moisture, which means they produce especially crisp, crunchy edges. The interior is lighter and fluffier. Handle them gently after boiling, because they can break apart more easily.
Red or white waxy potatoes: These keep their shape beautifully, but the result is slightly less crisp and a little denser.

If you want the best of both worlds, use Yukon Golds for flavor and creaminess, or mix half Yukon Gold and half russet for a balance of tender centers and crunchy edges.

Instructions

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin pan with olive oil or nonstick cooking spray. Do not skip the greasing, because potato starch can stick stubbornly to bare metal. A well-oiled pan is the key to easy release later.

Step 2: Peel and Cut the Potatoes

Peel the potatoes and cut them into small, even pieces. If you own a small melon baller, use it to scoop out rounded potato balls for the classic Parisienne appearance. If not, small cubes work just as well and are faster. The most important rule is consistency: pieces of the same size cook at the same rate, so you will not end up with some mushy bits and some raw ones.

Step 3: Parboil the Potatoes

Bring a pot of salted water to a boil. Add the potato pieces and cook for about 5 to 7 minutes, just until the outsides start to soften while the centers are still firm. You are not trying to cook them through here. Drain them thoroughly in a colander and let them steam-dry for a few minutes.

This step is where the magic happens. Parboiling gelatinizes the surface starch, which later turns into a crackly, golden crust in the oven. It also guarantees the interior finishes tender rather than dry.

Step 4: Season the Potatoes

Transfer the dry potatoes to a large bowl. Add the olive oil or melted butter and the salt, then toss gently until every piece is lightly coated. If you like extra flavor, add the garlic powder, paprika, or black pepper now. Gentle tossing also roughs up the edges slightly, which creates more surface area for crisping.

Step 5: Fill the Muffin Cups

Divide the potatoes evenly among the prepared muffin cups. Arrange them snugly so they form little cup-like shapes, pressing some pieces gently against the sides of each cavity. The goal is a slightly hollow center with sturdy walls, similar to a small nest. Do not pack them too tightly, since hot air needs room to circulate.

Step 6: Bake Until Golden

Place the pan in the oven and bake for 30 to 40 minutes. If needed, gently turn the potatoes halfway through for more even browning. You are looking for crispy edges, deeply golden surfaces, and tender centers when pierced with a fork. Ovens vary, so start checking at 30 minutes.

Step 7: Add Cheese (Optional)

For a cheesy finish, sprinkle a little grated Parmesan over the potatoes during the final 5 minutes of baking. The cheese will melt, bubble, and turn lightly golden, adding a salty, nutty flavor and an extra layer of crunch.

Step 8: Rest and Release

Remove the pan from the oven and let the potato cups rest for 3 to 5 minutes. This short rest allows the starches to set so the cups hold together. Carefully loosen the edges with a small silicone spatula or butter knife, then lift each cup out of the pan.

Step 9: Garnish and Serve

Sprinkle with fresh chopped parsley and serve immediately while the edges are at their crispiest. Pair them with sour cream, ranch dressing, garlic aioli, or your favorite dipping sauce.