Mini Herbed Pommes Anna
Elegant individual portions of classic Pommes Anna, featuring thinly sliced potatoes layered with herb butter and thyme, baked until golden and crispy in a muffin tin. These delicate potato stacks make an impressive side dish with a beautiful presentation.
Ingredients
- •½ cup unsalted butter
- •18 sprigs thyme
- •1 clove garlic
- •1¾ pounds waxy potatoes
- •2 teaspoons kosher salt
- •1 pinch black pepper
- •1 piece equipment
Cooking Instructions
- 1.
Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds. Arrange 1-2 small thyme sprigs in center of each round. Drizzle 1/2 teaspoon butter into bottom of each cup.
10 min
- 2.
Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.
2 min
- 3.
Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16" thick), placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.
15 min
- 4.
Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasoning from bowl over.
15 min
- 5.
Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes. Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn cakes, thyme sprigs facing down. Discard parchment. DO AHEAD: Potatoes can be made 1 day ahead. Cover; chill.
35 min
- 6.
Increase heat to 425°F. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes. Carefully turn cakes, thyme sprigs facing up.
30 min