Oven-Baked 3-Ingredient Crispy Potato Nest Cups

Preheat your oven to 400°F (200°C). Generously grease a 12-cup standard muffin tin with cooking spray. Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze vigorously to wring out as much liquid as possible—dry potatoes are the secret to maximum crispiness!

In a large bowl, combine the thoroughly dried shredded potatoes, grated Parmesan cheese, olive oil, a pinch of salt, and black pepper. Toss until the potatoes are evenly coated in the oil and cheese mixture.

Divide the potato mixture evenly among the 12 muffin cups (about 1/4 cup per well). Use your fingers, the back of a spoon, or a small measuring cup to firmly press the potatoes down into the bottom and up the sides of each well, forming a distinct hollow “nest” shape.

Bake at 400°F for 25 to 30 minutes, or until the top edges are deep golden-brown and visibly crunchy.

Remove from the oven and let the nests cool in the pan for 5 to 10 minutes to set their shape. Gently run a butter knife around the edges of each nest to lift them out. Fill with your favorite toppings and serve immediately while hot!