Prepare Mini Pommes Anna in a Cupcake Tin for an Intimate Dinner on Valentine’s Day
Pommes Anna is one of those dishes that makes the fool out of us. She is a simple girl made with thinly sliced potatoes, butter and salt, and people always try to spice her up with herbs, garlic and seasonings. She doesn’t need all this. Tender, melting, butter-soaked and lightly toasted, potatoes need no garnishing. The only thing I would change about Anna is her size.
If you’re hosting a dinner party, the traditional portion size makes sense. Roasting thinly sliced potatoes like a sliced pie makes for an impressive presentation, especially when you’re about to flip it all off the pan. However, for a romantic dinner for two, this does not make sense. While I’m sure you and your Valentine are capable of eating massive amounts of potatoes, mini versions of the classic will make the evening a little more manageable. All you need is potatoes, salted butter and a muffin tin.
How many miniatures you make is up to you. One pound of Yukon gold and one pack of butter will make eight mini versions of Pommes Anna – let’s call them “Annie”. All you have to do is slice the potatoes as thin as possible, brush the slices with melted butter, and layer them in a muffin pan. I use a mandolin slicer and recommend you do the same, though if you’re confident with your knife skills, grab it and aim for 1/8″ thickness. Bake for 25 minutes at 375℉ until the potatoes are completely tender, then raise the temperature to 400℉ and bake for another 15 minutes to brown the edges.
Ennis light pump
Ingredients:
- 1 pound Yukon golden potatoes
- 1 pack of salted butter
- Coarse or flake salt for finishing
Slice the potatoes as thin as possible and melt a piece of butter. Gently toss the potatoes and butter in a large bowl, then evenly distribute the buttered slices among eight muffin tins. Layer one slice at a time, slightly overlapping the edges. Bake at 375℉ for 25 minutes until the potatoes are completely tender, then raise the temperature to 400℉ and bake for another 15 minutes to brown the edges. Remove the Annies from the recesses with a spoon, sprinkle with salt flakes and enjoy immediately.