Mini Herbed Pommes Anna

By Addie

The more carefully you arrange the potato slices, the prettier the results and the better the individual-size cakes will hold together.

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), each slightly larger than a golf ball
• 2 teaspoons kosher salt
• Freshly ground black pepper

Preparation

Step 1

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.