Mini Herbed Pommes Anna


Look at that gem up there ^^^

I must say, it was pure magic and sooooo easy to execute! This is a creation I found on Bon Appetit and you can click the nifty link to get their recipe if you would prefer… Or for a run down on how the magic happened in my kitchen, feel free to read on 🙂

Honestly though, these majestical creatures were do easy and delicious that they are a new addition to my weekley rotation! A little background on Pommes Anna or Anna Potatoes from Wiki is that it is “a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter.” Basically, I am over here thinking vast amounts of butter, garlic, thyme, and potatoes… YES PLEASE!!!! (Paula Deen style here kids)



1/2 cup (1 stick) butter

12-24 small tender thyme sprigs plus 2 teaspoons coarsely chopped leaves

1 garlic clove; minced

1  3/4 pounds small waxy potatoes; each slightly larger than a golf ball

2 teaspoons salt

Ground black pepper

Muffin tin


Preheat your oven to 400f.


Now, do what your mama taught you and wash your potatoes well!


Using a mandolin, slice each potato crosswise into very thin rounds.


Chop your garlic and also pick out the nice tender sprigs of thyme.


Would you look at all of that…. magic is happening!!!! (sorry this could be the wine talking)


Melt your butter in a small sauce pan then brush your muffin tins with a good lather of butter also drizzle 1/2 teaspoon of butter into the bottom of each cup.

Add garlic and chopped thyme to the sauce pan and cook over medium low heat for 2 minutes or until fragrant.


Drizzle all that majestic butter love all over your potato slices in a large bowl and toss well to coat.


I didn’t take a picture of this part but place a small tender sprig of thyme into the bottom of each muffin tin then layer your potato slices lightly pressing down in the center slice to each to make compact.

Drizzle any remaining butter and seasoning from the bowl over you potatoes.


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.



But were not done yet! Carefully remove foil… Invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet and rearrange any slices that may have fallen out.


Increase heat to 425f and uncover cakes baking until bottoms and edges are golden and crispy for about 25-30 minutes.




The pictures do not really do this dish justice, but you get the point!




I hope everyone has a chance to try this at least once in your life time… its worth every bit of butter, I promise! And thanks to Bon Appetit this will now be a regular occurrence in this fat kids life…





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