Mini Herbed Pommes Anna

Ingredients

• 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
• A standard 12-cup muffin pan; a mandoline

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Melt butter in a small saucepan over medium heat.

3. 3

   Brush muffin cups all over with butter.

4. 4

   Line bottoms with parchment-paper rounds.

5. 5

   Arrange 1-2 small thyme sprigs in center of each round.

6. 6

   Drizzle 1/2 teaspoon butter into bottom of each cup.

7. 7

   Add chopped thyme and garlic to remaining butter in saucepan.

8. 8

   Stir over medium-low heat until fragrant, about 2 minutes.

9. 9

   Remove from heat.

10. 10

    Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16" thick), placing them in a large bowl as you work.

11. 11

    Pour herb butter over and season with salt and pepper; toss to coat well.

12. 12

    Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern.

13. 13

    Lightly press center of each to make compact.

14. 14

    Drizzle any remaining butter and seasoning from bowl over.

15. 15

    Cover muffin pan tightly with foil and place on a baking sheet.