Mini Rosemary Pommes Anna
Shauna James Ahern
"Sure, we know that mashed potatoes feel like the center of the meal at the Thanksgiving table. And you can't go wrong with simple roasted potatoes either. However, if you want to wow your guests with your presentation, try these little roasted potato cakes, which are formed like a flower with thin slices of potatoes, then roasted in a pool of herbed butter. We have a feeling everyone will say yes to these."
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Ingredients1 h 25 m servings 257 cals
Original recipe yields 6 servings (12 servings)
- Preheat oven to 350 degrees F (175 degrees C). Line the cups of a muffin tin with small rounds of parchment paper.
- 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.
- 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.
- 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.
- 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).
- Line a baking sheet with parchment paper. Invert muffin tin carefully onto the baking sheet. Rearrange any potato slices that fall out.
- Return potatoes to the oven and bake until edges are brown and crisp, about 30 minutes more.
- Cook's Note:
- If you don't own a mandoline, you can use a very sharp knife, but the slices will be thicker.
Per Serving: 257 calories; 15.6 g fat; 27.6 g carbohydrates; 3.4 g protein; 41 mg cholesterol; 652 mg sodium. Full nutrition
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