Quickly invert both pans together then tap them gently on the counter to release the potatoes onto the baking sheet. Mini pommes anna thin slices of potatoes layered into flowers and roasted in a pool of rosemary butter will be a hit at thanksgiving. Preheat oven to 325 degrees f. Wash and peel potatoes. Drizzle 1 2 teaspoon butter into bottom of each cup.
2 thoughts on mini pommes anna. Bake until potatoes can be pierced easily with the tip of a knife about 35 minutes. Line bottoms with parchment paper rounds. Slice potatoes as thin as you can with a knife or use a vegetable peeler to get paper thin slices. Lightly grease or butter a 6 count muffin tin.
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Cover muffin pan tightly with foil and place on a baking sheet. Add chopped rosemary and garlic to remaining butter in saucepan. Preheat oven to 350 f. Line bottoms with parchment paper rounds. Save recipe print mini pommes anna makes 2 servings ingredients 4 tablespoons unsalted butter 1 teaspoon fresh thyme leaves 1 teaspoon chopped rosemary 1 clove garlic.
These mini pommes anna right are miniature versions of the classic french dish of sliced layered potatoes cooked in a generous amount of melted butter. Mini rosemary pommes anna. Arrange 1 2 small rosemary sprigs in the center of each round. These mini pommes anna right are miniature versions of the classic french dish of sliced layered potatoes cooked in a generous amount of melted butter. Cover muffin pan tightly with foil and place on a baking sheet.
Arrange 1 2 small rosemary sprigs in the center of each round. Remove the muffin tin. 2 thoughts on mini pommes anna. Plated with steak au poivre left. Quickly invert both pans together then tap them gently on the counter to release the potatoes onto the baking sheet.
