Get the Recipe: Mini Pommes Anna
Perfect for brunch or dinner side dish, these potatoes are both beautiful and tasty. And you can do the first bake ahead then refrigerate and do the final bake when you're ready.
Ingredients
- 1/2 cup unsalted butter
- 12 small fresh thyme springs
- 2 teaspoons thyme leaves, coarsely chopped
- 1 clove garlic, minced
- 1 1/2 lbs small waxy yellow-fleshed potatoes, (Yukon Gold)
- 2 teaspoons kosher salt, reduce by 1/2 teaspoon if using salted butter
- Freshly ground black pepper
Instructions
- Preheat oven to 350° F. (regular bake setting - adjust as needed for convection or fan assisted)
- In a small saucepan over medium heat, melt butter. Brush 12 muffin cups generously with butter. Place 1 thyme sprig in the centre of each muffin cup.
- Add chopped thyme and garlic to the remaining butter in the saucepan and stir over medium heat until fragrant, about 2 minutes. Remove from heat and set aside.
- Using a mandoline, slice potatoes crosswise into very thin rounds (1/16"-ish). Place in a large bowl. Pour herb butter over potatoes and season with salt and pepper. Toss well to coat.
- Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. When the muffin cup is filled to the rim, press down lightly with a fork to compact. Drizzle any remaining butter in the bowl over the potatoes.
- Cover muffin tins tightly with aluminum foil. Place the muffin tin on a baking sheet and bake in a preheated oven until the potatoes can be easily pierced with a knife, about 35 minutes. Remove foil.
- Prepare another baking sheet by lining it with parchment paper. Invert muffin tins onto the prepared sheet, banging them a bit to loosen potatoes. If any potatoes/thyme have stuck to the muffin tins, gently use a butter knife to loosen and place on potato stacks. (IF MAKING AHEAD) Allow potatoes to cool a bit, then cover the baking sheet with plastic wrap and refrigerate. Proceed with the rest of the recipe when ready.
- Increase oven temperature to 425° (If you made ahead, remove the baking sheet with potatoes, remove the plastic wrap and preheat oven to 425° F., allowing potatoes to sit at room temperature while oven heats). Place in a 425°F oven and bake for 10 minutes. Remove from oven and carefully, using a spatula, flip potato stacks over (thyme side down) and bake for another 8-10 minutes, until under-side is nice and golden. Remove from oven and flip thyme-side-up to serve. (If you made ahead and your potatoes were cold/room temperature when they went into the oven, you may need a few minutes longer on each side.)
Notes
Be sure to read the notes above this Recipe Card for more tips on making this recipe!
Serving: 1serving, Calories: 101kcal, Carbohydrates: 7g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 394mg, Potassium: 234mg, Fiber: 1g, Vitamin A: 245IU, Vitamin C: 6.8mg, Calcium: 19mg, Iron: 1.9mg
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