I was looking for a side dish to go with my Roasted Chicken Thighs with Lemon and Thyme and this variation on potatoes looked tasty and pretty; it was perfect.
Mini Herbed Pommes Anna
The more carefully you arrange the potato slices, the prettier the results and the better the individual-size cakes will hold together.
12 servings Recipe by:Bon ; November 2012
- 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
- Preheat oven to 350°. 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.
- Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.
- Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16-inch thick), placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.
- 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.
- 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.
- Increase heat to 425°. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes. Carefully turn cakes, thyme sprigs facing up.
Link to original recipe: http://www.bonappetit.com/recipes/2012/11/mini-herbed-pommes-anna
I only needed two servings (not twelve) so I cut the recipe down.
I do not have a mandoline. Actually, come to think of it, I do. I got one as a gift. But truthfully I’m afraid of it, especially after my latest finger slicing mishap. Instead of using a mandoline, I just used a knife to cut the potatoes into thin slices, which works just as well. However, it requires a sharp knife and some patience.
I was in a bit of a hurry, so 75+ minutes that the recipe calls for did not work for me. Instead, I tossed the sliced potatoes with a little olive oil, salt and pepper and then placed them individually on a cookie sheet to bake at 400° for about 12 minutes to cook the potatoes. Laying the potatoes flat allowed them to cook much quicker than if they were in stacks.
Then I put some of the herb butter mixture in the bottom of the muffin pan and then stacked the potatoes and then drizzled more of the butter on top. I put it in the oven at 425° for about 12 minutes until the tops looked crispy. I didn’t flip them because I ran out of time - the chicken was ready.
|Butter with garlic and thyme.|
Verdict: The potatoes were really good and I liked the presentation. I will definitely make these again. Next time I will just use a cookie sheet as I think the stacks will be fine and stay upright without the muffin tin. That way more of the potatoes will get crispy on the edges rather than just the tops. I will also flip the stack so that both sides get crispy. Can you tell I liked the crispy pieces better? This was the perfect side to go with the chicken.
(2013 New Recipe #2)