Friday, February 11, 2011


I know I'm doing a lot of potatoes, but we practically have potatoes every night, and having different ways to cook them really help. I made these with the pork loin dish, and it was wonderful--perfect compliment! And the best part is that they are TOTALLY EASY!


They look so fancy! Defiantly impress you quests, or family with these!
Heat oven to 325 degrees F. Lightly butter walls of muffin wells.

You will need:
2 lbs of petite Yukon gold potatoes
5 tablespoons of unsalted butter, melted
1 1/2 tablespoons of kosher salt
2 teaspoons of black pepper

Wash and peel potatoes. Slice potatoes as thin as you can with a knife or use a vegetable peeler to get paper thing slices. [I did both methods and like the blend it made]

Place sliced potatoes in a bowl and toss with melted butter.

Start layering slices in a circular pattern in each muffin well. Every couple layers, sprinkle with salt and pepper. Continue until wells are filled to the top.

Cover with foil and back for 20 minutes. Remove foil and bake for another 15 minutes until edges start to turn golden brown.

To remove, cover the top with foil and turn the pan upside onto foil.Transfer released mini Pommes Anna to platter and serve.


Connie @ Salvage Savvy said...

I found you on Smart & Trendy Mom's Social Parade & am your newest follower :) I loooove food & cooking... so I'm excited about your blog!! I'd love it if you would come and visit me @ Salvage Savvy, thanks!!

Micha @ Cookin' Mimi said...

Love potatoes but I've never had them this way.

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