Little Potato Pommes Anna Little Potato Pommes Anna

Little Potato Pommes Anna

Dynamic Duo

Amazing Little Potato Pommes Anna is a classic French dish of buttery crispy Little potatoes that taste a little like a slice of heaven

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Little Potato Pommes Anna

By Tara Noland

Little Potato Pommes Anna

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Dynamic Duo

Dynamic Duo

Where To Buy

Preparation

Preheat your oven to 350 °F.

In a small saucepan, melt the butter over medium-low heat. Generously brush 12 muffin cups with butter.

step_2

Place one sprig of thyme at the bottom of each muffin cup and set aside.

step_3

Add the chopped thyme and garlic to the butter and heat a couple of minutes until fragrant, remove from heat, and set aside.

step_4

Using a mandolin, slice the Creamer potatoes into very thin rounds approximately 1/16-inch thick.

Place in a medium bowl and pour the herb butter over the sliced Little potatoes.

step_6

Add the kosher salt and pepper to the bowl and stir with a wooden spoon until well coated.

step_7

Start to layer the Little potato slices into each of the muffin cups overlapping the thin slices in a circular pattern. Make sure the slices are divided equally between the cups. Press down gently on each cup after it is filled.

Cover the muffin tin tightly with foil and place on a cookie sheet.

Bake in your preheated 350 °F oven for 35 minutes or until the potatoes can easily be pierced with a fork. Remove the foil.

step_10

Prepare a parchment-lined baking sheet. Lay the parchment paper over the muffin tin. Place the new baking sheet over the muffin tin and flip over. The Little potatoes should come right out onto the parchment-lined baking sheet. If any of them stick, use a fork to carefully remove them and re-stack them on the potato stacks. (If making ahead, stop here, allow the potatoes stacks to cool, cover with plastic wrap and refrigerate. They will keep for up to 24 hours. Proceed with the rest of the recipe when ready, try to allow the potatoes to come up to room temperature, and remove the plastic wrap before baking. You will have to add at least 5 to 10 minutes of baking time to each side to get them crispy as the potatoes will be cold).

Increase the oven temperature to 425 °F.

Place into the preheated oven and bake for 10 minutes or until the bottom is golden and crispy. Remove from the oven and carefully turn each potato stack using a small spatula so that the thyme sprig side is down.

Bake for an additional 10 minutes or until the bottom again is golden and crispy and the potatoes are tender.

Serve thyme sprig side up immediately.

Step 1 out of 15

Preheat your oven to 350 °F.

Step 2 out of 15

In a small saucepan, melt the butter over medium-low heat. Generously brush 12 muffin cups with butter.
step_2

Step 3 out of 15

Place one sprig of thyme at the bottom of each muffin cup and set aside.
step_3

Step 4 out of 15

Add the chopped thyme and garlic to the butter and heat a couple of minutes until fragrant, remove from heat, and set aside.
step_4

Step 5 out of 15

Using a mandolin, slice the Creamer potatoes into very thin rounds approximately 1/16-inch thick.

Step 6 out of 15

Place in a medium bowl and pour the herb butter over the sliced Little potatoes.
step_6

Step 7 out of 15

Add the kosher salt and pepper to the bowl and stir with a wooden spoon until well coated.
step_7

Step 8 out of 15

Start to layer the Little potato slices into each of the muffin cups overlapping the thin slices in a circular pattern. Make sure the slices are divided equally between the cups. Press down gently on each cup after it is filled.

Step 9 out of 15

Cover the muffin tin tightly with foil and place on a cookie sheet.

Step 10 out of 15

Bake in your preheated 350 °F oven for 35 minutes or until the potatoes can easily be pierced with a fork. Remove the foil.
step_10

Step 11 out of 15

Prepare a parchment-lined baking sheet. Lay the parchment paper over the muffin tin. Place the new baking sheet over the muffin tin and flip over. The Little potatoes should come right out onto the parchment-lined baking sheet. If any of them stick, use a fork to carefully remove them and re-stack them on the potato stacks. (If making ahead, stop here, allow the potatoes stacks to cool, cover with plastic wrap and refrigerate. They will keep for up to 24 hours. Proceed with the rest of the recipe when ready, try to allow the potatoes to come up to room temperature, and remove the plastic wrap before baking. You will have to add at least 5 to 10 minutes of baking time to each side to get them crispy as the potatoes will be cold).

Step 12 out of 15

Increase the oven temperature to 425 °F.

Step 13 out of 15

Place into the preheated oven and bake for 10 minutes or until the bottom is golden and crispy. Remove from the oven and carefully turn each potato stack using a small spatula so that the thyme sprig side is down.

Step 14 out of 15

Bake for an additional 10 minutes or until the bottom again is golden and crispy and the potatoes are tender.

Step 15 out of 15

Serve thyme sprig side up immediately.

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