clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Herbed Pommes Anna


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
  • 1224 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


  1. Preheat oven to 350°.
  2. Melt butter in a small saucepan over medium heat.
  3. 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.
  4. Drizzle 1/2 teaspoon butter into bottom of each cup.
  5. Add chopped rosemary and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.
  6. Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16-inch thick), placing them in a large bowl as you work.
  7. Pour herb butter over the sliced potatoes and season with salt and pepper; toss to coat well.
  8. 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.
  9. 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.


  • 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.