
Mini Herbed Pommes Anna
A delicious german dish. Completely plant-based. Gluten-free friendly.
Total Time
148 min
Serves
8
Rating
0.0 (0)
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
Preheat oven to 350°F.
- 2
Melt butter in a small saucepan over medium heat.
- 3
Brush muffin cups all over with butter.
- 4
Line bottoms with parchment-paper rounds.
- 5
Arrange 1-2 small thyme sprigs in center of each round.
- 6
Drizzle 1/2 teaspoon butter into bottom of each cup.
- 7
Add chopped thyme and garlic to remaining butter in saucepan.
- 8
Stir over medium-low heat until fragrant, about 2 minutes.
- 9
Remove from heat.
- 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
Pour herb butter over and season with salt and pepper; toss to coat well.
- 12
Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern.
- 13
Lightly press center of each to make compact.
- 14
Drizzle any remaining butter and seasoning from bowl over.
- 15
Cover muffin pan tightly with foil and place on a baking sheet.