Mini Pommes Anna

Ingredients
3-4 medium potatoes, washed and thinly sliced with knife or mandolin
1/4 cup olive oil
Salt and freshly ground black pepper, to taste
Butter (about 1/2 teaspoon per stack)

Instructions
1. Heat oven to 375*F. 

2. Toss potato slices with olive oil, salt and pepper, ensuring slices are well coated. 

3. Stack potato slices in regular-sized muffin tin until potatoes reach the top of each cup.  Put thin pat of butter on top of each stack. 

4. Cook for 45-50 minutes or until potatoes are nicely browned on top.  Rest 5 minutes in muffin tin then remove and serve. 



Comments
This recipe is inspired by Souvlaki for the Soul.  I made Pommes Anna a few weeks ago and these are just like mini version of that recipe.  We all thought they were perfect due to the increased edges which increased the crispiness.  I used tarragon olive oil which added fantastic flavor.  

I used three medium russet potatoes which ended up filling 9 muffin cups.  This recipe is super easy to scale, so don’t feel that you need to stick with the measurements exactly as they’re shown here.  I will definitely remember to make these in the future! 

Shown here with an awesome grilled burger care of Eggmaster Art.