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Mini Herbed Pommes Anna

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Christina Holmes

Ingredients

Servings

1

/2 cup (1 stick) unsalted butter

12-24

small tender thyme sprigs plus 2 teaspoons coarsely chopped leaves

1

garlic clove, minced

1

3/4 pounds small waxy potatoes (such as Yukon Gold or German Butterball), each slightly larger than a golf ball

2

teaspoons kosher salt

Freshly ground black pepper

Special Equipment

A standard 12-cup muffin pan; a mandoline.

Preparation

  1. Step 1

    Preheat oven to 350°. 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.

    Step 2

    Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.

    Step 3

    Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16-inch thick), placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.

    Step 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.

    Step 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.

    Step 6

    Increase heat to 425°. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes. Carefully turn cakes, thyme sprigs facing up.

Nutrition Per Serving

12 servings
1 serving contains: Calories (kcal) 120 Fat (g) 7 Saturated Fat (g) 4.5 Cholesterol (mg) 20 Carbohydrates (g) 12 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 2 Sodium (mg) 320
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Reviews (240)

Back to TopTriangle
  • Bomb. Made with beef wellington, perfect side.

    • Travis

    • Portland, OR

    • 2/16/2021

  • My husband said these were the best potatoes he has ever eaten. I have to agree. And what a gorgeous presentation. Just be sure to double the recipe.

    • Patticakes

    • Darien, CT

    • 1/1/2021

  • Loved these. Awesome to make potatoes in advance. I doubled garlic and thyme. Slicing small potatoes on a mandolin or v-slicer is tedious, but worth it since you can get this done in advance. Potatoes did not discolor before finishing the slicing, and we did the first bake right after that. Not 12 servings. Everyone wants a least 2!!

    • Anonymous

    • Chicago

    • 12/10/2018

  • I love this recipe, especially the make ahead tip. Could these be done in a "mega muffin" tin? with slightly larger potatoes? or even just layered into them properly?

    • Anonymous

    • Wisconsin

    • 11/5/2018

  • Make ahead tip: I refrigerated the cakes overnight in their tins (after the first baking) and they retained their shape perfectly ! I was able to simply turn them over with my fingertips onto the baking sheets for the second round of baking. It probably also helped that I compressed them quite a bit while layering the slices. They’re a special dish - both beautiful and delicious !

    • Mr C Dexter Bailey

    • Sea coast of New Hampshire

    • 12/25/2017