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Layer up your potato slices one at a time, overlapping slightly - a bit like a fan. After each layer add a tiny knob of butter and season with salt and pepper. Fry for 8-10 minutes on a medium heat - if you feel it needs more heat to brown, turn up the heat a little. Flip the pomme Anna using a palette knife and repeat the process.
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Place 1 thyme sprig in center of each muffin cup. Add chopped thyme and garlic to remaining butter in saucepan and stir over medium heat until fragrant, about 2 minutes. Remove from heat and set aside. Using a mandoline, slice potatoes crosswise into very thin rounds (1/16"-ish). Place in a large bowl.
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Cover the muffin tin tightly with foil and place on a cookie sheet. Bake in a preheated 350-degree oven for 30 minutes, adding additional time if needed or until the Little potatoes can easily be pierced with a fork. Remove the foil. Prepare a parchment-lined baking sheet. Lay the parchment paper over the muffin tin.
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Adjust oven rack to middle position and preheat oven to 350°F (175°C). Spray an 8-inch aluminum cake pan with nonstick cooking spray, making sure to get the interior sides as well as the bottom. Cut an 8-inch parchment round and press it flat on the bottom of the cake pan.
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Preheat oven to 350°. In a small saucepan over medium heat, melt butter. Brush two muffin cups of a jumbo muffin pan with melted butter. To remaining butter in pan, add thyme, rosemary, garlic, salt, and pepper. Cook, stirring frequently, until fragrant, approximately 2 minutes. Remove from heat.
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Brush some of the butter onto the bottoms and sides of a 6 cup muffin tin. Line the bottom of the muffin tin with parchment paper rounds. Lay each of the sprig tops onto the center of the parchment round. Add the remaining thyme and garlic to the butter in the pan. Place the sliced potatoes in a bowl and pour the herb butter over them.
Mini Herbed Pommes Anna recipe
Preheat the oven to 375°F. Using a mandoline, thinly slice the peeled potatoes to about 1/8 inch thick. Place the slices in a bowl of cold water as you cut to prevent discoloration. Once you're ready to assemble, place the slices on a layer of paper towels to remove excess moisture. Warm 2 tablespoons of butter (or enough to coat the bottom.
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Directions. Slice potatoes lengthwise on a mandoline, about 1/8 inch thick. Do not rinse starch off. Melt 1 1/2 sticks of the butter in a small saucepan. Set aside. Melt 2 tablespoons of butter in.
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Preheat oven to 350 degrees F. Melt the butter in a small saucepan. Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater.
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Prepare the muffin pan. Use a pastry brush and a small amount of the melted butter to grease 8 cups in a muffin pan. Then line them with parchment paper rounds. (You can get the size right by outlining the bottom of the cups from the muffin tin on the parchment.) Add the thyme and salt to the clarified butter and mix.
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Mini Pommes Anna. Makes approximately 12 Mini/Individual Pommes Anna. Heat oven to 325 degrees F. Lightly butter walls of muffin wells. Wash and peel potatoes. Slice potatoes as thin as you can with a knife or use vegetable peeler to get paper thin slices. Placed sliced potatoes in a bowl and toss with melted butter.
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Preheat oven to 350°. Melt butter in a small saucepan over medium heat. Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds. Arrange 1-2 small thyme sprigs in center.
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Preheat oven to 350°F (180°C), with the rack set in the middle. Combine thyme leaves and lemon zest in a small bowl. Melt butter in a small melting pot or saucepan. Slice potatoes to ⅛ inch (2mm) thick, with a mandolin, box grater or sharp knife.
Mini Sweet Potato Pomme Anna Savory Lotus
How To Make Jamie Oliver Pommes Anna. Preheat the Oven: Turn your oven on to 425ºF. Prepare the Potatoes: Peel and cut 2 pounds of Yukon Gold potatoes into thin slices. You can use a knife or a special slicer called a mandoline. Butter the Pan: Melt 3 tablespoons of butter.
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Loose stacks with a butter knife and place parchment covered pan on top of your muffin pan. Now holding one hand on the bottom of the muffin pan and one on the top of the baking sheet, carefully flip these over. Increase oven temperature to 425. Place potatoes in oven and bake for about 10 minutes.
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Melt 3 tablespoons unsalted butter in the microwave, about 30 seconds on high. (Alternatively, melt on the stovetop.) Brush the bottom and sides of an oven-safe 10-inch nonstick frying pan with 1 tablespoon of the butter and sprinkle with 1/4 teaspoon of the kosher salt.
