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Mini Pommes Anna

Makes 2 servings
Print Recipe
Ingredients Method

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped rosemary
  • 1 clove garlic grated
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ pound baby Yukon gold potatoes thinly sliced

Method
 

  1. Preheat oven to 350°. In a small saucepan over medium heat, melt butter. Brush two muffin cups of a jumbo muffin pan with melted butter.
  2. To remaining butter in pan, add thyme, rosemary, garlic, salt, and pepper. Cook, stirring frequently, until fragrant, approximately 2 minutes. Remove from heat. Pour ½ teaspoon butter mixture into bottoms of prepared muffin cups.
  3. Combine potatoes and remaining butter mixture, stirring gently to combine.
  4. Divide potato slices between muffin cups, overlapping slices in concentric circles. Using fingertips, lightly compress center of each potato cake. Drizzle with any remaining butter mixture in bottom of pan.
  5. Cover, and bake until tender, approx-imately 30 minutes. Remove foil; invert onto a rimmed baking sheet.
  6. Increase heat to 425°. Bake until edges are golden brown and crispy, approximately 25 minutes.