Crispy no-fry potato pancake poppers

Grate two potatoes into cold water, carefully near the ends.

Fill the bowl with cold water at the sink and swish to rinse off most of the starch; repeat once or twice until the water pours off fairly clear.

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 little olive oil, then the flour and finally the Parmesan on top of the flour so the starch coats the cheese and it does not clump; mix gently with the fingertips until 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 from the bottom of the bowl, since salt draws out moisture, to about half an inch above the rim; in regular muffin tins fill only halfway.

Bake in the center of a 450F oven 40 to 45 minutes until golden brown on top with a brown, crusty bottom.

Let sit five minutes to contract and release, then turn out; return any pale ones to the oven for another five to ten minutes.

Serve flat side down as a base for toppings such as sour cream and chive.