8 June 2014

MINI HERBED POMMES ANNA

MINI HERBED POMMES ANNA
These flower-like mini potato cakes are lovely. They are really tasty and look so pretty on the plate. They are relatively fast and extremely easy to make and are great for dinner parties, as they can be prepared ahead, pre-baked and then put back in the oven to brown and crisp up before serving. Based on the classic French potato dish Pommes Anna, or Anna Potatoes, where thin slices of potatoes, seasoned with salt and pepper and coated with melted butter are layered inside a round baking dish or ovenproof pan, these smaller versions, flavoured with thyme-seasoned butter, are a little more elaborate, as they are layered and baked inside muffin cups. 

MINI HERBED POMMES ANNA
Like the original, this recipe asks for quite a bit of butter, but I have made the potatoes also with slightly less butter and it worked just as well. According to Wikipedia, Pommes Anna in their original version are turned every ten minutes during baking to create the crispy edges, and brown them throughout, and there is even a special sort of double-lidded pan for this purpose. The original recipe for these Mini Pommes Anna also states to turn them a couple of times, but I only turn them once between the first and second baking. I find that this is quite sufficient, is less of a mess, and prevents the little cakes from falling apart during the many turns. Once fully baked, they keep their shape well. 
MINI HERBED POMMES ANNA
Bear in mind during layering that the first layer at the bottom of the muffin cups will become the top of the potato cakes, so make sure to use equally sized potato slices for the first layer and layer them nicely. I tend to put a small potato slice in the middle first, and the create an overlapping neat round layer around this middle piece. Once turned, the potatoes look like flowers. 
MINI HERBED POMMES ANNA

A great side-dish for roasted meats such as HONEY-THYME ROASTED PORK FILET, lamb, chicken or fish.

MINI HERBED POMMES ANNA

Recipe source: Mini Herbed Pommes Anna, Bon Appetit 

Print Friendly and PDF
Serves 4 (I tend to make 3 per person, so a 12-cup muffin pan will serve 4 people)
110g (½ cup, or 1 US stick) unsalted butter
12-24 small tender thyme sprigs plus 2 teaspoons coarsely chopped thyme leaves
1 garlic clove, minced
800g (1 ¾ pounds) small waxy, firm-flesh, potatoes, each slightly larger than a golf ball, or long and thin in shape
2 tsp salt
freshly ground black pepper
Also: a standard 12-cup muffin pan; a mandoline


Preheat the oven to 180°C/160°fan/350°F. Melt the butter in a small saucepan over medium heat. Brush the muffin cups all over with butter. Line the bottom of each cup with a small parchment-paper round. Arrange 1 or 2 small thyme sprigs in the center of each round. Drizzle ½ teaspoon butter into each cup.
MINI HERBED POMMES ANNA
Add the chopped thyme and minced garlic to the remaining butter in the saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from the heat.
MINI HERBED POMMES ANNA
Peel the potatoes and put them into cold water to prevent them from browning until further use. Using a mandoline or a sharp knife, slice the potatoes crosswise into very thin rounds (app. 1.5mm / 1/16-inch thick), placing them in a large bowl as you work and drizzling them with a little of the herbed butter to prevent them from browning. 
MINI HERBED POMMES ANNAMINI HERBED POMMES ANNA
Pour the warm herbed butter over (the butter should be quite warm at this point so that it will coat the cold potato slices evenly) and season with salt and pepper; toss to coat well.
MINI HERBED POMMES ANNA
Divide the potato slices equally between the muffin cups, layering overlapping slices to create a circular pattern. Pay attention to the first bottom layer as this will become the top layer once the potatoes have been turned. Lightly press the center of each potato stack to compact the layers. Spoon any remaining butter and seasoning from the bowl over the potato slices.
MINI HERBED POMMES ANNA
Cover the muffin pan tightly with alu foil and place it in the pre-heated oven. Bake until the potatoes are soft and can be pierced easily with the tip of a knife, about 35 minutes. Remove the pan from the oven and increase the heat to 220°C/200°C fan/425°F. Remove the foil from the pan; place a sheet of baking parchment on top of the muffin pan, then invert a baking sheet over the pan. Quickly invert both pans together then tap them gently on the counter to release the potatoes onto the baking sheet. Remove the muffin tin. 
MINI HERBED POMMES ANNAMINI HERBED POMMES ANNAMINI HERBED POMMES ANNA
The potato cakes are now on the baking pan with the thyme sprigs facing up. Add back any slices that may have fallen out or are stuck inside the pan, then shape the potato slices back into nice even rounds if necessary. 
MINI HERBED POMMES ANNA
Put the pan back into the oven and bake until the edges of the potatoes are golden and crisp, app. 25-30 minutes. 
MINI HERBED POMMES ANNA
Tip: DO AHEAD: Apparently (but I have not tried this yet!) the potatoes can be made one day ahead. Cover and chill until further use. 


_________________________________________________



MINI HERBED POMMES ANNA 



MINI HERBED POMMES ANNAMINI HERBED POMMES ANNAMINI HERBED POMMES ANNA

Serves 4

110g (½ cup, or 1 US stick) unsalted butter
12-24 small tender thyme sprigs plus 2 teaspoons coarsely chopped thyme leaves
1 garlic clove, minced
800g (1 ¾ pounds) small waxy, firm-flesh, potatoes, each slightly larger than a golf ball, or long and thin in shape
2 tsp salt
freshly ground black pepper
Also: a standard 12-cup muffin pan; a mandoline

Preheat the oven to 180°C/160°fan/350°F. Melt the butter in a small saucepan over medium heat. Brush the muffin cups all over with butter. Line the bottom of each cup with a small parchment-paper round. Arrange 1 or 2 small thyme sprigs in the center of each round. Drizzle ½ teaspoon butter into each cup. Add the chopped thyme and minced garlic to the remaining butter in the saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from the heat. Peel the potatoes and put them into cold water to prevent them from browning until further use. Using a mandoline or a sharp knife slice the potatoes crosswise into very thin rounds (app. 1.5mm / 1/16-inch thick), placing them in a large bowl as you work and drizzling them with a little of the herbed butter to prevent them from browning. Pour the warm herbed butter over and season with salt and pepper; toss to coat well. Divide the potato slices equally between the muffin cups, layering overlapping slices to create a circular pattern. Pay attention to the first bottom layer as this will become the top layer once the potatoes have been turned. Lightly press the center of each potato stack to compact the layers. Spoon any remaining butter and seasoning from the bowl over the potato slices. Cover the muffin pan tightly with alu foil and place it in the pre-heated oven. Bake until the potatoes are soft and can be pierced easily with the tip of a knife, about 35 minutes. Remove the pan from the oven and increase the heat to 220°C/200°C fan/425°F. Remove the foil from the pan; place a sheet of baking parchment on top of the muffin pan, then invert a baking sheet over the pan. Quickly invert both pans together then tap them gently on the counter to release the potatoes onto the baking sheet. Remove the muffin tin. The potato cakes are now on the baking pan with the thyme sprigs facing up. Add back any slices that may have fallen out or are stuck inside the pan, then shape the potato slices back into nice even rounds if necessary. Put the pan back into the oven and bake until the edges of the potatoes are golden and crisp, app. 25-30 minutes. 
Print Friendly and PDF

No comments:

Post a Comment