Mini Potatoes Anna

I love reading the Thanksgiving (Nov) issue of all the food magazines. In fact I have a whole library of them, as I save them from year to year.  Unfortunately I don’t try many of the recipes  because I’m responsible for appetizers every Thanksgiving.  But if my stepmom ever passes on the  torch, I’ll  be prepared.  However, the other day I saw some great potato recipes in the Bon Appetit November issue. And since I had some Yukon Gold potatoes that needed to be cooked I thought I’d try their Mini Potatoes Anna.  The recipe intrigued me because it makes individual portions and I’m really into that idea these days.

First let me say they turned out great.  However, I’m not sure that 1 serving per person will be enough unless you’ve got alot of other sides.  So good for Thanksgiving? you bet. But if you serve these with just one other side, I’d make extras.  Just sayin…..

Now that I’ve tried this recipe once, I’d love to try this with different colored potatoes or other root vegetables.  If you beat me to it, let me know how they turn out!

 

 

 

 

 

 

 

 

 

 

Mini Potatoes Anna (makes 12 portions)

Ingredients:

  • 1/2 cup (1 stick) unsalted butter
  • 12-24 tender thyme sprigs plus 2 tsp coursley chopped thyme leaves
  • 1 garlic clove, minced
  • 1 3/4 lb waxy potatoes (such as Yukon gold), with skins, slightly larger than a golf ball.
  • 2 tsp kosher salt
  • freshly ground black pepper

Instructions:

  1. Preheat oven to 350 degrees F
  2. Cut out 12 parchment circles to line the muffins cups (or see my hint below).
  3. Melt the butter in a small saucepan over medium heat.
  4. Brush the muffin cups with some of the melted butter.
  5. Line the muffins cups with the parchment rounds. Place 1-2 thyme sprigs on top of the rounds. Drizzle 1/2 tsp of melted butter in the center of each cup,
  6. Add the thyme leaves and garlic to the remaining melted butter and heat through for about 2 minutes- until fragrant. Remove from heat.
  7. Using a mandoline, slice the potatoes very thinly.
  8. Place the potatoes in a large bowl and pour the herb butter over the potatoes.  Season with salt and pepper.  Toss to combine.
  9. Layer the potato slices in a circular pattern in the muffin cups.  Press down to compact. Drizzle the remaining butter over the potatoes.
  10. Cover the muffin tin with foil and place on a baking sheet.
  11. Bale for 30-35 minutes, until they can be pierced easily with a knife tip.
  12. Remove the foil and invert the muffin tin , releasing the potatoes to a second baking sheet – NOT the one you had in the oven.(see note)  Remove the parchment and use a spatula to turn the potato cakes sprig side down.  At this point you can cover and chill the potato cakes, for up to a day.
  13. When ready to continue, preheat oven to 425 degrees F.
  14. Uncover the potato cakes and bake for 25-30 minutes until bottoms and edges are golden brown. Turn the cakes sprig side up.  Serve warm.

A few hints to pass on:

  1. Try  using cupcake liners  instead of parchment paper. Why? Well, they are made to fit a muffin tin.  I folded a cupcake liner in  half, then half again, forming a triangle. Then I cut off the ruffley part, so I was left with the bottom part of the liner that fit perfectly.
  2. Save the butter wrapper and use it to spread the melted butter around the muffin tins.  I found I was able to completely coat the tins better than using a pastry brush.
  3. The original instructions were based on making them partially in advance.  If you make the recipe straight through do not use the heated sheet pan for the second session in the oven. The heat from the hot pan will over cook the potatoes.  Use a different pan.  How do I know this?  Well, I used the same hot pan and the ‘tops’ got too brown to see the thyme sprigs.  So what you see are really the ‘bottoms’ of the potato cakes – but they were still scrumptious!

 

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