Mini Rosemary Pommes Anna

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Line the cups of a muffin tin with small rounds of parchment paper.

2. 2

   Spoon 1 1/2 teaspoons melted butter into each muffin cup. Top with 1/2 teaspoon rosemary. Stir remaining rosemary into the remaining melted butter.

3. 3

   Slice potatoes as thinly as possible on a mandoline; transfer to a large bowl. Pour in melted butter and rosemary. Season with salt and pepper. Toss potato slices to coat.

4. 4

   Arrange potato slices in the muffin cups, layering them so that they overlap slightly in the shape of a flower. Drizzle remaining butter on top. Cover muffin tin with aluminum foil.

5. 5

   Bake in the preheated oven until a sharp knife slides easily pierces the potatoes, about 35 minutes. Remove from the oven. Increase oven temperature to 425 degrees F (220 degrees C).

6. 6

   Line a baking sheet with parchment paper. Invert muffin tin carefully onto the baking sheet. Rearrange any potato slices that fall out.

7. 7

   Return potatoes to the oven and bake until edges are brown and crisp, about 30 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.