Mini Rosemary Pommes Anna Recipe

Mini Rosemary Pommes Anna Recipe. Slice potatoes as thin as you can with a knife or use a vegetable peeler to get paper thin slices. Stir remaining rosemary into the remaining melted butter.

23 Ways To Mash, Bake, Slice, And Cook Your Potatoes To from www.pinterest.com

Preparation preheat oven to 325 degrees f. Spoon 1 1/2 teaspoons melted butter into each muffin cup. Brush muffin cups all over with butter.

Slice Potatoes As Thinly As Possible On A Mandoline;

Drizzle with herb butter, add chives and season with salt and pepper before tossing to combine. Using some of the butter, thoroughly grease a 12 hole muffin tin (it’s important that the tins are well greased otherwise it’ll be hard to remove the potatoes later) and place a little rosemary into the bottom of each hole. Slice potatoes as thin as you can with a knife or use a vegetable peeler to get paper thin slices.

Using A Mandoline, Thinly Slice Potatoes Crosswise Into Paper Thin Rounds Before Placing Them In A Large Bowl.

You can do this on a hob in a small saucepan or simply in a microwave. Using a mandolin or v slicer cut the potatoes into very thin evenly sized rounds. Place sliced potatoes in a bowl and toss with melted butter.

Brush Muffin Cups All Over With Butter.

Melt butter in a small saucepan over medium heat. Stir remaining rosemary into the remaining melted butter. Sprinkle with 1/4 teaspoon salt mixture.

Arrange A Single Layer Of Potato Slices, Slightly Overlapping, In A Circular Pattern In Pan;

Preheat oven to 350 degrees f (175 degrees c). Preparation preheat oven to 325 degrees f. Transfer to a large bowl.

Start Layering Slices In A Circular Pattern In Each Muffin Well.

Line the cups of a muffin tin with small rounds of parchment paper. Top with 1/2 teaspoon rosemary. Spoon 1 1/2 teaspoons melted butter into each muffin cup.

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