Crispy no-fry potato pancake poppers

Grate the potatoes into a bowl of cold water, taking care near the end.

Fill the bowl with cold water, swish, and pour off; repeat once to three times until the water runs fairly clear, rinsing off most of the starch.

Drain well in a strainer, then squeeze out as much water as possible in a clean kitchen towel.

In a mixing bowl add garlic powder, salt, black pepper, cayenne and a drizzle of olive oil, then the flour, then the Parmesan on top of the flour so it does not clump.

Mix gently with the fingertips until thoroughly combined and slightly damp.

Brush mini muffin tins very generously with butter, at least half a teaspoon per cup, including the sides; set them on a sheet pan.

Fill the cups with mixture taken from the bottom of the bowl, about half an inch above the top; tidy them. In regular muffin tins fill only halfway.

Bake in the center of a 450 degree oven 40 to 45 minutes, until golden brown on top and brown and crusty underneath.

Cool 5 minutes so they contract and release, then turn them out.

Return any pale ones to the tin and bake another 5 to 10 minutes until crispy.

Serve flat side down topped with sour cream and chive, or flat side up with a dip such as pesto aioli.