Mini Pommes Anna

Yields about 12


  • 2 lb. bag of petite Yukon gold potato
  • 5 tablespoons of unsalted butter, melted
  • 1 ½ tablespoon of kosher salt
  • 2 teaspoon of black pepper


  1. Heat oven to 325 degrees F. Lightly butter walls of muffin wells.
  2. Wash and peel potatoes. Slice potatoes as thin as you can with a knife or use vegetable peeler to get paper thin slices. Placed sliced potatoes in a bowl and toss with melted butter. Start in the center and form the first layer by overlapping each slice in a circular pattern. Lightly sprinkle layer with salt and pepper. Arrange second layer working in the opposite direction of the first. Lightly sprinkle layer with salt and pepper. Continue layering potatoes in opposite directions, sprinkling with salt and pepper along the way until pan wells are filled to the top.
  3. Cover top of pan with foil and bake for 20 minutes. Remove foil and bake for about another 15 minutes or until edges start to turn golden brown.  To remove, cover the top of pan with foil and turn it upside down onto the foil. Transfer released Mini Pommes Anna to platter and serve.