My mother-in-law served these at every bridge club meeting. Four decades later, still nothing compares.

 These oven baked 3-ingredients potato parisienne cups are the kind of old-fashioned side dish that feels extra special without asking much from the cook. Made with little scoops of potato baked until tender and golden with plenty of buttery flavor, they have a simple charm that fits both holiday tables and weeknight suppers. This is the sort of recipe that has lasted for decades because it turns humble potatoes into something pretty, comforting, and a little bit company-worthy.

Serve these potato cups alongside roast chicken, baked ham, meatloaf, pork chops, or a simple steak dinner. They also pair nicely with green beans, buttered peas, a crisp salad, or roasted carrots. For brunch or luncheon tables, I like setting them out next to egg dishes and fruit salad, since their buttery flavor goes with just about everything.

Oven Baked 3-Ingredients Potato Parisienne Cups

Servings: 6

Golden potato parisienne cups in a vintage glass baking dish

Ingredients

2 pounds russet potatoes, peeled

6 tablespoons butter, melted

1 teaspoon salt

Peeled potatoes, melted butter, and salt on a kitchen counter

Directions

1. Preheat the oven to 375°F. Lightly butter a vintage-style glass baking dish or small oven-safe cups if you want a more individual presentation.

2. Using a melon baller or parisienne scoop, scoop the peeled potatoes into small round balls. Try to keep them close in size so they bake evenly.

Potato balls being scooped from peeled russet potatoes

3. Place the potato balls in the prepared baking dish. Drizzle the melted butter over the top, then sprinkle evenly with the salt. Gently toss right in the dish so the potatoes are coated.

Raw potato balls coated with melted butter in a glass baking dish

4. Bake for 35 to 45 minutes, stirring once or twice during cooking, until the potatoes are tender inside and golden brown around the edges.

Potato balls roasting to a light golden color in the oven dish

5. Serve hot straight from the dish, spooning a little of the buttery pan coating over the top for extra flavor.

Finished potato parisienne cups plated with a simple family dinner

Variations & Tips

For extra browning: If your family likes crisp edges, spread the potato balls in a single layer with a little space between them and bake a few extra minutes at the end. That little bit of room helps them roast instead of steam.

For picky eaters: Keep the basic version plain and buttery just as written. Their mild flavor makes them an easy win for kids and anyone who does not want herbs or strong seasonings.

No melon baller: If you do not have a parisienne scoop, cut the potatoes into small bite-size cubes instead. The dish will not have the same classic look, but it will still taste wonderful and bake up beautifully.

Use the leftovers wisely: Leftover scooped potato centers do not need to go to waste. Tuck them into soup, mash them for another meal, or roast them on a separate pan with a little extra butter and salt.