Layered Potato Cups with Spring Herbs and Leeks

These Layered Potato Cups with Spring Herbs and Leeks are made in a muffin tin, an impressive side dish for special occasions and great for portion control.

Layered Potato Cups with Spring Herbs and Leeks
Layered Potato Cups with Herbs and Leeks

These Layered Potato Cups, a riff on classic Pommes Anna, are a perfectly portioned potato side dish with potatoes, leeks, and goat cheese baked in a muffin tin. The mild onion and bright flavor of leeks is a delicious contrast to the potatoes, which is enhanced by adding fresh thyme and parsley. These sliced potato cups feel so decadent you’ll think there’s a ton of butter or oil. For more leek recipes, try my Braised Chicken Thighs with Mushrooms and Leeks and Potato Leek Soup.

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The post Layered Potato Cups with Spring Herbs and Leeks appeared first on Skinnytaste.

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