Mini Herbed Pommes Anna

Name: Mini Herbed Pommes Anna
Total time: 1 h 47 min
Yield: 12 servings
Ingredients: ½ cup unsalted butter; 18 sprigs thyme; 1 clove garlic; 1¾ pounds waxy potatoes; 2 teaspoons kosher salt; 1 pinch black pepper; 1 piece equipment

Elegant individual portions of classic Pommes Anna, featuring thinly sliced potatoes layered with herb butter and thyme, baked until golden and crispy in a muffin tin. These delicate potato stacks make an impressive side dish with a beautiful presentation.

12 servings

1 hr 47 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•½ cup unsalted butter
•18 sprigs thyme
•1 clove garlic
•1¾ pounds waxy potatoes
•2 teaspoons kosher salt
•1 pinch black pepper
•1 piece equipment

Cooking Instructions

1.
Preheat oven to 350°F. 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.
10 min
2.
Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.
2 min
3.
Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16" thick), placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.
15 min
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.
15 min
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.
35 min
6.
Increase heat to 425°F. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes. Carefully turn cakes, thyme sprigs facing up.
30 min

Mini Herbed Pommes Anna

12 servings

1 hr 47 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Preheat oven to 350°F. 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.

10 min

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

2 min

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

15 min

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.

15 min

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.

35 min

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

30 min