These muffin cup Pommes Anna are really just crisp and golden potatoes on the outside, while creamy and tender within. Impress everyone with this easily made side dish and have them begging for more.
So summer is officially over and that means Manservant's building season is coming to an end. We just had our first snowfall and I'm happy to report that there are no leaks!
Of course, just because building season is over, doesn't mean that he is finished building. He is 90% finished but somehow keeps finding more things to do.
Painting is still not complete which means my decorating isn't either, but that leaves me all winter to shop. So without further adieu....
First I had to choose my bear!
Notice Manservant's windows! He made the stained glass in college!
He put a bowl for washing hands and a wine glass rack. That goes without saying!
And notice the cute little spoon on my push out window. I didn't show you up above, but there is more storage!
What are Pommes Anna?
Pommes Anna is a classic French dish made of sliced potatoes and butter. Often cooked in a skillet until crisp on the bottom, they are then flipped over so the other side can become crisp and golden. This version made in a muffin tin, avoids the flipping and is so much easier but also delicious.
How To Make Pommes Anna in Muffin Cups:
I think the name should be changed to Pommes Abbe, because I believe I love potatoes more than Anna, but then I didn't know Anna, so maybe it's a tie.
Much easier than making it in a giant cast iron skillet and then having to flip it over to brown the other side.
Trust me on this because I have done it and now there is no going back.
This recipe is your reason to conquer this dish, because now you don't have to flip a heavy hot cast iron skillet upside down.
You only have to flip a muffin pan onto a cookie sheet and that is a WHOLE lot easier.
Serving little individual rounds is like WAY better than serving someone a slice.
This way no one fights about who got the larger slice...everyone gets the same sized serving.
And trust me, these potatoes are worth fighting over. Golden and crisp on the outside and creamy and tender on the inside; I'm so glad there are some leftover for me! (Thanks to Seasons and Suppers for turning me onto these!)
I make these beauties in deep dish muffin cups. I like them to fill me up.
I find if they are made in a regular muffin pan they are much skinnier, so to speak.
They become almost a really thick potato chip. Not there is anything wrong with that! However on a dinner plate I like something more substantial, so take your pick on what size you prefer.
And if you want to use sweet potatoes, those work well, too!
The variations on these are incredible. Next time I will do these with duck fat.
And maybe the time after that I will use truffle oil and truffle salt.
And then there are those baked with Parmesan cheese. Oh My!
Feel free to embellish these, as they are just waiting to be made up.
But of course, they also taste pretty, pretty grand, too!
More Potatoes:
Recipe
Pommes Anna Muffin Cups
- Prep Time: 25 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 Servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Ingredients
- ½ c unsalted butter
- Fresh thyme sprigs
- 2 t chopped thyme leaves
- 2 cloves garlic, finely chopped
- 1 ½ lbs Yukon Gold potatoes
- 2 t kosher salt
- Fresh ground pepper
- ½ c fresh grated parmesan (optional)
Instructions
Preheat oven to 350.
Melt butter and brush 6 large muffin cups with a bit of it. Place one thyme sprig in each cup. Stir in chopped thyme and garlic to the rest of it. Cook over low heat until fragrant. (I often do this in the microwave but be careful it doesn't sputter out of control. Set aside.
Using a mandoline, slice potatoes (no need to peel), into very thin, even rounds. (This is the reason to use a mandoline.) Place in a large bowl and toss with garlic herb butter, salt and pepper.
Start placing potato slices into each cup. Remember the bottom of the cup will be the top. Try to do this in a circular fashion. If using parmesan sprinkle a little between each layer. When the cup is filled to the rim, press down lightly to compact. Drizzle any remaining butter on top.
Cover muffin tin with foil. Place on a baking sheet and bake until potatoes are easily pierced with a knife. This took me about 40 minutes, but this will vary base on the thickness of the potatoes and the size of your muffin cups. Remove foil.
While these are baking place a piece of parchment on a baking sheet with a rim that is large enough to hold your potatoes when they are flipped. When potatoes are ready to be flipped, remove foil. Loose stacks with a butter knife and place parchment covered pan on top of your muffin pan. Now holding one hand on the bottom of the muffin pan and one on the top of the baking sheet, carefully flip these over.
Increase oven temperature to 425. Place potatoes in oven and bake for about 10 minutes. Now using two spatulas, carefully flip them over again. (I use the back of one spatula to slide the potatoes on and the other as a flipper. Hope that makes sense.)
Bake for an additional 10-15 minutes until the bottom is crisp and golden. Remove from oven and flip thyme side up. Serve and enjoy!
Notes
Note: I have had great success reheating these in a convection oven straight from the fridge. Bring them to room temperature. Place on parchment and bake at 350 for about 10 minutes.
EliseoB says
Easy to prepare and delicious way to present a potato dish in a more interesting way
Abbe says
Thanks Elise!
HWC Magazine says
Loving these little stacks of deliciousness! These would be the star of any meal. Today we had our first frost so enjoy your little private oasis before the snow flies...
Lavender and Lime (http://tandysinclair.com) says
Wow, the view is amazing! And the building project looks to have been a great success. Amazing that you have had snow already. We were blessed with great weather in the UK 🙂
mjskit says
What a fun little getaway! You'll be able to spend lots of relaxing hours in there, I'm sure. So quaint and comfortable! Have never made potatoes like this and that a shame because these look mouthwatering good!
Cheri Savory Spoon says
Oh I'm in love with your "private oasis" "she shed" so cute. What a thoughtful thing for manservant to do. Also I'm a huge potato lover and these look amazing, just in time to turn the oven on here in Phoenix.
Sippity Sup says
For years Ken and I talked about putting in a tree fort in the back yard. It seemed mostly a good way to get a view of Hollywood and a fun place to have a cocktail at the end of the day. We never did it. I guess that our "folly". Nice pommes too. GREG
Amira's Pantry says
Gorgeous Folly!! Loved every corner. Your potato dish looks amazing.
Karen (Back Road Journal) says
I absolutely adore the Folly, finished or not. I can also say the same thing for the potatoes...I've pinned the recipe.
SavoringTime in the Kitchen says
What a charming little getaway, Abbe! Oh my, I am thinking of your future grandchildren and how they will love it too 😉 Kudos to your folly and your sweet hubby for making it come true. LOVE those spuds and need to try ASAP!
Bacon Fatte says
BEAUTIFUL potatoes, Abbe!! I just love them (and I think we should totally call them Pommes Abbe!) 😉
La Table De Nana says
I have been absent..and remiss and catching up..I had no idea you were building Folly:) So cute!!
Your twins are gorgeous and HB belated to them..
I am so sorry for your brother-in-law and his wife Michelle..geesh..1972..and he buys in Feb..and there you have it.
I could not walk through those waters thinking snakes and alligators could be there:( Having see them in person in Fl...
and then your in-laws..
and yet you have that great smile..great recipes and joie de vivre!
I wish your family Bon Courage..
Greety Loir says
These look absolutely incredible and your photography is really nice <3
Carol at Wild Goose Mama says
I don't think I am Irish, but boy howdy do I LOVE potatoes. I printed this baby. I don't want it to get lost in my Pinterest recipes, although I did pin it. Believe it or not, potatoes---well without a lot of the goodies---are my diet food along with mountains of green salad. They satisfy and fill me up. Of course the fancy ones are waaaaaaaaaaaay more delish. OMG I think your folly is awesome. An adult woman's playhouse------ Your husband gets sooooo many points in my book.
GiGi Eats Celebrities says
OKAY - I HAVE THREE OF THOSE CARVED BEARS!!!!!! I love them soooo much - hahahahaha! I don't have them in Cali with me but...... You're making me want to get one, tee he he!
Kelsie | the itsy-bitsy kitchen says
How perfect are these? I've never made (or eaten) pommes Anna but now I need to. Those crispy edges look sooooo delicious. And your folly? WHAT? It's amazing! I'm ready with a bottle of wine any time you're looking for visitors :). PS, your fur baby is adorable!
Tricia Buice says
Oh yum, I could make a meal out of these! I love Jennifer's recipes and can't believe I haven't made these yet! What a great recipe for the holidays. I love your new little tree house, and I hope you get to pop a bottle of wine out there soon. I guess your family knows where to find you! What a really sweet husband. The perfect manservant!
Paula | Vintage Kitchen says
Don't we all love potatoes? The name would be endless...! I must try them soon, they really look amazing! And that house! The cutest.
Gerlinde de Broekert says
I love your folly and I love potatoes Anna/Abbe. It's been a long time since I had them. You are making me hungry.
Craft Beering (created by the Perrines) says
I love these Pommes Anna! Pinned to make them soon. Gorgeous! And I noticed a bear in the display behind you holding yours that had a sign in its paws saying "Got beer?" This one is for me:)
Denise Browning says
The pommes Anna is to make one salivate. And the place, the view, and table beautiful table setting is to make us jealous. So glad you had a great time.
beyondkimchee says
Nice Folly! I love anything potato and this looks so lovely! I love the presentation!
Angie Schneider says
Love your Folly! And already first snow!!? Gosh...those potato stacks look marvelous!
Liz Berg says
Your folly looks AMAZING! Both of you have the artistic gene! The view, your special touches---all just fabulous. Plus those dreamy potatoes that I know Bill will love.
Holly @ abakershouse.com says
Aren't these gorgeous? Perfect to make ahead and serve to a crowd. My mouth is watering, Anne!
Kitchen Riffs says
Congrats on your Folly! It looks terrific -- such a fun place to hang out. And drink wine. 🙂 Manservant did good -- kudos to him. And kudos to you on these potatoes. Wow, they look spectacular. Almost as good as your Folly. 🙂