Individual Pommes Anna #NationalPotatoDay

These individual serving size Pommes Anna are adorable.  They are buttery, garlicky and make a gorgeous presentation as a side dish to whatever you are cooking up.

Happy National Potato Day!

Thank you to Valentina from The Baking Fairy for organizing this event! Check out all of the delicious potato recipes we made for the occasion:

• Banh Mi Potato Skins by The Spiffy Cookie 
• Baked Tornado Potatoes by For The Love of Food 
• Brunede Kartofler (Danish Caramel Potatoes) by Culinary Adventures with Camilla 
• Campfire Potatoes by Our Good Life 
• Chutneywale Aloo by Food Trails 
• Gnocchi with Sage and Sausage by A Kitchen Hoor’s Adventures 
• Hearty Beef and Potato Soup by Tip Garden 
• Individual Pommes Anna by A Day in the Life on the Farm 
• Loaded Mac and Cheese Stuffed Baked Potatoes by Big Bear’s Wife 
• Paleo Zuppa Toscana by Frugal & Fit 
• Potato and Spinach Curry by Savory Moments 
• Potato Dinner Rolls by Karen’s Kitchen Stories 
• Sour Cream and Chive Mashed Potatoes by Cheese Curd in Paradise 
• Spinach Gnocchi with Roasted Tomato Sauce by The Baking Fairy 
• Rainbow Smashed Purple Potatoes + 5 Spice Peanut Sauce by PlantCrush 

We are potato lovers in our house so I cannot wait to bring some of these new recipes to the table.  My family will be so excited.

Your family will be thrilled too when you present them with their own individual Pommes Anna.  They look so elegant and yet are easy to make using cupcake tins for the pan.

The most important part of this recipe is slicing the potatoes as thinly as possible.  You really need a mandoline to achieve this.  I used to have a food processor that had an adjustable slicing blade and that would work as well.  You want the potatoes less than 1/16" thick.

They also take a little bit of time.  First they get baked in the muffin tins and then are turned onto a baking pan to be browned.  Luckily they can be made ahead to this point and then refrigerated until you are ready for the final bake to crisp and brown them.

When I was ready to do my final bake I used my convection oven but that is not a necessity nor was it called for in the original recipe taken from the November 2012 issue of Bon Appetit magazine.

#potatoes, #sidedishes, #frenchcooking, #vegetables,

Vegetables, Potatoes, Side Dishes

French

Yield: 6 servings

Author: Wendy Klik

Individual Pommes Anna

These individual serving size Pommes Anna are adorable. They are buttery, garlicky and make a gorgeous presentation as a side dish to whatever you are cooking up.

prep time: 20 Mcook time: 1 H & 5 Mtotal time: 1 H & 25 M

ingredients:

• 4 T.  butter
• 12 thyme sprigs, divided
• 1 clove garlic, minced
• 2 russet potatoes (about 1 lb), thinly sliced on a mandoline
• salt and pepper, to taste

instructions:

How to cook Individual Pommes Anna

1. Remove tops from 6 of the sprigs of thyme and set aside.  Remove the leaves from the remaining thyme stems and set aside.
2. Melt butter in a sauce pan.  Brush some  of the butter onto the bottoms and sides of a 6 cup muffin tin.  Line the bottom of the muffin tin with parchment paper rounds.  Lay each of the sprig tops onto the center of the parchment round.
3. Add the remaining thyme and garlic to the butter in the pan.  Place the sliced potatoes in a bowl and pour the herb butter over them.  Season with salt and pepper and toss to coat all slices.
4. Divide the potato slices between the muffin cups, cutting as necessary and layering overlapping slices to make a circular pattern.  Press down to compact the potatoes and drizzle with any herb butter left in the bowl.
5. Cover the muffin tin tightly with foil and bake in a preheated 350* oven for about 35 minutes, until easily pierced with a sharp knife.   Remove the foil and invert the potatoes onto a rimmed baking sheet.   Using a spatula, turn the potatoes over on the baking sheet so the thyme sprig is on the bottom.  Rearrange any potatoes as needed.
6. **Recipe can be made ahead to this point if desired.  Cover and refrigerate for up to 1 day.
7. Increase oven heat to 425*.  Uncover potatoes if needed and bake until bottom and edges are browned and crispy about another half an hour.  Turn the potatoes over so the thyme is on top and serve.

NOTES:

Adapted from a recipe found at Bon Appetit

Calories
126.30

Fat (grams)
7.79

Sat. Fat (grams)
4.89

Carbs (grams)
12.96

Fiber (grams)
1.57

Net carbs
11.38

Sugar (grams)
0.63

Protein (grams)
1.72

Sodium (milligrams)
118.42

Cholesterol (grams)
20.35

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