A large Pommes Anna can be difficult to master, but we absolutely love this mini version that is easily made in a muffin tin. It’s perfect for dinner or brunch, and is great reheated.
- 1/2 cup (1 stick) unsalted butter
- 12–24 small tender rosemary sprigs plus 1 teaspoon coarsely chopped leaves
- 1 garlic clove, minced
- 1 pound waxy potatoes
- 2 teaspoons kosher salt
- Freshly ground black pepper
- Special Equipment
- A standard 12-cup muffin pan; a mandoline; parchment paper
- 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 rosemary sprigs in the center of each round.
- Drizzle 1/2 teaspoon butter into bottom of each cup.
- Add chopped rosemary 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 the sliced potatoes 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, rosemary sprigs facing down. Discard parchment, carefully turn cakes, rosemary sprigs facing up. and serve.
- DO AHEAD
- Potatoes can be made 1 day ahead. Cover; chill.
- Preheat oven to 425°. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes.