Parmesan Potato Cups

Do you long for a new way to serve potatoes at dinnertime that is fancy, easy and ever so delicious. Try this recipe for Parmesan Potato Cups. You will love them!

Ingredients:

2 lbs. Yukon Gold Potatoes - unpeeled and sliced very thin and even. 4 TBL melted salted butter

4 TBL freshly grated Parmesan

1/2 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

2 pinches of Emerils Original Blend

1 pinch of fresh thyme leaves or herbs de province

1-2 pinches of fresh parsley - finely chopped

Directions:

Preheat oven 375 degrees

Bakeware needed - 2 muffin pans

In a large mixing bowl place your sliced potatoes. Add your salt and pepper, Emeril spice and toss gently. Add next your freshly grated Parmesan and toss.

Add the melted butter and toss gently to fully coat potatoes.

Lightly spray cooking oil into the muffin cups.

Gently arrange your potatoes into a wedge style stack and place each into a muffin cup.

Quick Tip - Be careful to ensure the stacks are set in place.

When both muffin pans are filled gently place into the oven.

Bake for 50-60 minutes.

To serve - rest the potatoes in the pans for 3-4 minutes. Then gently remove each potato cup by using a silicone spatula and transfer onto a serving platter.

Top the platter with a good pinch of your selected herbs, a bit more Parmesan cheese and fresh cracked black pepper.

Serve Immediately.

ENJOY!