Are you looking for a side dish that's both impressive and surprisingly easy to make? Look no further than these mini Pommes Anna! This elegant take on the classic French potato dish is perfect for a special occasion or a weeknight dinner when you want to elevate your meal. Forget complicated techniques – these individual pommes anna are quicker and easier than you might think, resulting in crispy, golden-brown potatoes that are simply irresistible. They're the perfect healthy meal addition or a delicious side to any main course.
Ingredients:
- 2 lbs Yukon Gold potatoes, thinly sliced (about 1/8 inch thick using a mandoline slicer is ideal)
- 1/2 cup unsalted butter, melted
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (optional, for extra crispiness)
Instructions:
Getting Started:
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin. This step is crucial for easy removal of your mini pommes anna later on.
- Wash and peel the potatoes. Using a mandoline slicer or a very sharp knife, slice the potatoes thinly and evenly. Aim for slices around 1/8 inch thick for consistent cooking. Soaking the sliced potatoes in cold water for at least 30 minutes helps remove excess starch, resulting in crispier potatoes.
Building the Mini Pommes Anna:
- Pat the potato slices dry with paper towels. This is an essential step to achieve a crispy exterior. Any remaining moisture will prevent proper browning.
- In a small bowl, combine the melted butter, thyme, salt, and pepper.
- Arrange 4-5 potato slices in the bottom of each muffin cup, slightly overlapping them. Brush generously with the butter mixture.
- Repeat layers 2-3 more times, ensuring each layer is brushed with butter. The top layer should be a full circle of potato slices. Press down gently on the potatoes to compact the layers.
Baking to Perfection:
- Drizzle the tops of the mini pommes anna with olive oil (optional, but recommended). This extra layer of fat contributes to extra browning and crispiness.
- Bake for 30-40 minutes, or until the potatoes are tender and golden brown, flipping halfway. Check for doneness by inserting a fork or knife into the center – it should slide in easily.
Serving and Enjoying:
- Let the mini pommes anna cool slightly in the muffin tin before carefully inverting them onto a serving plate. Serve immediately and enjoy the delicious result of your homemade cooking! These are great as part of a quick dinner idea, perfect for a light lunch, or a fabulous side dish for any celebration.
Cooking Tips and Variations:
- For extra flavor: Add a clove of minced garlic to the butter mixture.
- Spice it up: Add a pinch of red pepper flakes to the butter mixture for a little heat.
- Herbs: Experiment with different herbs like rosemary or sage instead of thyme.
- Cheese: Sprinkle grated Parmesan cheese on top before baking for an extra cheesy delight.
- Leftovers: Store leftover mini pommes anna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Nutritional Information (per serving, approximate):
- Calories: Approximately 150-200
- Fat: 10-15g
- Carbohydrates: 20-25g
- Protein: 2-3g
This nutritional information is an estimate and may vary based on the specific ingredients used and portion sizes. These easy recipes are great for those watching their calorie intake, but remember to adjust portion sizes to fit your individual dietary needs.
This recipe provides a simple yet delicious way to create a sophisticated side dish. These mini pommes anna are a guaranteed crowd-pleaser, perfect for any occasion and skill level. Enjoy!