Mini Pommes Anna

Ingredients

• 113 g (½ cup)unsalted butter
• 12small fresh thyme sprigs
• 2 teaspoonsthyme leaves, coarsely chopped
• 1 clovegarlic, minced
• 680 g (1½ lb)small waxy yellow-fleshed potatoes (Yukon Gold)
• 2 teaspoonskosher salt
• to tastefreshly ground black pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F), using the regular bake setting rather than fan-assisted.

2. 2

   Prepare the butter

   Melt the butter in a small saucepan over medium heat. Brush 12 muffin cups generously with butter, then put one thyme sprig in the centre of each.

3. 3

   Infuse the butter

   Stir the chopped thyme and garlic into the remaining butter over medium heat for about 2 minutes, until fragrant. Take the pan off the heat and set it aside.

4. 4

   Slice the potatoes

   Use a mandoline to cut the potatoes crosswise into very thin rounds, about 1.5 mm thick. Put them in a large bowl, pour over the herb butter, season with salt and pepper, and toss to coat.

5. 5

   Fill the muffin cups

   Divide the potato slices among the muffin cups, overlapping them in circular layers. Once each cup is filled to the rim, press the layers down lightly with a fork. Drizzle any butter left in the bowl over the potatoes.

6. 6

   Bake until tender

   Cover the muffin tins tightly with aluminium foil and set them on a baking sheet. Bake in the preheated oven for about 35 minutes, until a knife easily pierces the potatoes, then remove the foil.

7. 7

   Turn out the stacks

   Line another baking sheet with baking parchment and invert the muffin tins onto it, tapping them a little to release the potatoes. If any potatoes or thyme remain stuck, loosen them gently with a butter knife and put them back on the stacks. To prepare ahead, let the potatoes cool a little, cover the baking sheet with cling film and refrigerate; continue with the final bake when ready.

8. 8

   Finish and serve

   Raise the oven temperature to 220°C (425°F). If the potatoes were made ahead, remove the cling film and let them sit at room temperature while the oven heats. Bake for 10 minutes, then carefully turn the stacks over with a spatula so the thyme side faces down. Bake for a further 8–10 minutes, until the underside is golden. Turn thyme-side up to serve. If the stacks were chilled, they may need a few extra minutes on each side.

What are Pommes Anna?

Pommes Anna is a classic French potato preparation, traditionally made by layering thin slices with butter and cooking them until tender inside and browned outside. This version divides the layers into muffin cups, making individual stacks that are easy to serve.

Waxy yellow potatoes hold their shape well, while thyme and garlic give the butter a savoury fragrance. The two-stage bake helps the stacks cook through before their exposed sides are crisped.

Nutrition and macros by portion

The nutrition label shows one serving as written: 101 calories, 1g protein, 7g carbs, 7g fat.

The potatoes provide most of the carbohydrate, while the butter supplies most of the fat; the dish contributes little protein. Pair a stack with a protein-rich main and vegetables or salad to make a more balanced plate.

Choose the right potatoes

Waxy potatoes: Their firm texture helps the thin slices stay in distinct layers rather than turning fluffy or falling apart.

Even slices: Aim for rounds about 1.5 mm thick so they cook at a similar rate. A mandoline makes this easier, but take care while using it.

Build tidy layers

Start with thyme: Place a sprig in the centre of each buttered muffin cup; it will sit on the outside of the finished stack when turned out.

Overlap the rounds: Arrange the slices in a circular pattern and press them gently once the cups are full. This helps the stacks hold together without crushing the layers.

Check the first bake

Knife test: After about 35 minutes covered, a knife should pass easily through the potatoes. If the slices still feel firm, return the covered tins to the oven and check again before turning them out.

Golden finish: The final bake browns the exposed side of each stack. Turn them carefully with a spatula, then use the colour underneath as your cue for when they are ready.

Make-ahead timing

First bake: Cook the stacks until tender, turn them out, then let them cool a little before covering and refrigerating the tray. Keep them chilled until you are ready for the final bake.

Before serving: Remove the cling film and let the potatoes sit at room temperature as the oven heats. Chilled stacks may need a few extra minutes on each side to become hot and golden.

Serving ideas

These individual stacks suit a brunch spread or a dinner alongside roast meat, fish, or vegetables. Their buttery, herby flavour also pairs well with a crisp green salad.

Serve them thyme-side up so the sprig is visible, and bring them to the table soon after the final bake for the best browned edges.

Recipe notes & tips

• Brush the muffin cups thoroughly so the stacks are easier to release.
• Keep the potato rounds thin and as even as possible for consistent cooking.
• Scrape all the herb butter from the bowl over the potato layers.
• Set the muffin tin on a baking sheet to make it easier to handle.
• Use a thin spatula to flip the stacks without breaking their layered shape.

Variations

• Rosemary: Swap the thyme for small rosemary sprigs and chopped rosemary leaves.
• Sage: Use fresh sage in place of the thyme for a different herbal flavour.
• Black pepper: Add a little extra freshly ground pepper for a more pronounced seasoning.
• Cheese: Scatter a little finely grated hard cheese between some of the potato layers.
• Smoky paprika: Add a pinch of paprika to the herb butter for a gentle smoky note.

Common mistakes to avoid

• Thick slices: They may not soften in the first bake; slice the potatoes to about 1.5 mm.
• Loose layering: The stacks can fall apart; overlap the rounds and press them down lightly.
• Skipping the foil: The potatoes may dry before becoming tender; cover the tins tightly for the first bake.
• Rough release: The stacks can break when turned out; tap the tin gently and loosen stuck pieces with a butter knife.
• Rushing the finish: The undersides may lack colour; bake until golden, adding a few minutes if the potatoes were chilled.

How to store

For make-ahead preparation, cool the stacks slightly after the first bake, cover the tray and refrigerate until ready for the final bake. Once fully baked, store leftovers covered in the fridge and reheat in the oven until hot; the edges may be less crisp than when freshly made.

Frequently asked questions