Little Potato Pommes Anna

Disclosure: I was compensated for this post by The Little Potato Company.  All opinions and experiences are my own.

We have for you these amazing Little Potato Pommes Anna, which is a classic French dish of buttery crispy Little potatoes that taste a little like a slice of heaven— made from incredibly delicious Little Potato Company’s Dynamic Duo of red and yellow Creamer potatoes.

Looking for a special Little potatoes recipe for the holidays or a special dinner? Then these potatoes are going to be just the dish you want for the ultimate side dish. A great make-ahead side that will have everyone raving!

What are Creamer Potatoes?

Fiddling with peeling and cutting the potatoes is hard work when you can use these perfectly shaped Creamer potatoes. 

Creamer potatoes are Little potatoes; they are bred to be little just like cherry tomatoes are meant to be small. The lovely thing about them is that they come pre-washed and don’t require any peeling. 

Those two aspects right there are huge time savers. They are basically ready to roll for you in so many recipes. Another great advantage of Creamer potatoes is that they are consistently sized, which is perfect for our recipe today.

What is Pommes Anna?

Pommes Anna is a French dish usually made in a cast iron pan or cast iron skillet to make one large dish of sliced, layered potatoes.

They are cooked in a very large amount of melted butter and usually consists of just these two ingredients. The potatoes are sliced very thinly.

Today we have taken that idea and made them into little individual pommes anna that is amazing using Creamer potatoes. Our daughter loved them, and I had to hold her back from immediately wanting to eat more than 5 of them.

How to Make Pommes Anna

Ingredients

Little Potato Company’s Dynamic Duo Little Potatoes

Butter

Fresh thyme sprigs

Fresh thyme leaves

Cloves garlic

Kosher salt

Freshly ground black pepper, to taste

Simple Steps to Follow

1. Preheat your oven to 350 degrees F.
3. In a small saucepan, melt the butter over medium-low heat. Generously brush 12 muffin cups with butter.
5. Place 1 sprig of thyme at the bottom of each muffin cup and set aside.
7. Add the chopped thyme and garlic to the butter and heat a couple of minutes until fragrant, remove from heat, and set aside.

Slicing and Baking

1. Using a mandolin, slice the potatoes into very thin rounds approximately 1/16” thick. You don’t need to place the potatoes in a bowl of cold water if you work quickly, plus the next step is to butter and season and that will keep the potatoes from getting brown.
3. Place in a medium bowl and pour the herb butter over the sliced potatoes.
4. Add the Kosher salt and pepper to the bowl and stir with a wooden spoon until well coated.
6. Start to layer the potato slices into each of the muffin cups overlapping the thin slices in a circular pattern. Divide the Little potatoes equally between the cups and press down gently on each cup after it is filled.
8. Cover the muffin tin tightly with foil and place on a cookie sheet.
10. 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.
12. Prepare a parchment-lined baking sheet. Lay the parchment paper over the muffin tin. Place the new baking sheet over the muffin tin and flip over.
14. The potatoes should come right out onto the parchment-lined baking sheet. If any of them stick, use a fork to carefully remove them from the bottom of the pan and re-stack them on the potato stacks.

Crisping The Little Potatoes

1. Increase the oven temperature to 425 degrees F.
3. Place into the preheated oven and bake for 10 minutes or until the bottom is golden and crispy. Remove from the oven and carefully turn each potato stack using a small spatula so that the thyme sprig side is down.
5. Bake for an additional 10 minutes or until the bottom again is golden and crispy and the potatoes are tender. They will have formed a cake and are perfect now for serving.
7. Serve thyme sprig side up immediately.

Can Pommes Anna be Made Ahead?

If making ahead, stop when you have flipped the potatoes out of the muffin tins onto the baking sheet, allow the potatoes stacks to cool, cover with plastic wrap and refrigerate. They will keep for up to 24 hours.

Proceed with the rest of the recipe when ready, try to allow the potatoes to come up to room temperature, and remove the plastic wrap before baking.

You will have to add at least 5-10 minutes of baking time to each side to get them crispy as the potatoes will be cold.

What to Serve With Pommes Anna?

These pommes anna are perfect to serve with a holiday dinner. Think how wonderful they will be with turkey, ham, roast pork, or roast beef.

If you are vegetarian these Creamer potatoes can be the star of the show with other vegetables.

They are the perfect make ahead Little potato recipe to impress your family and friends!

Pin it HERE!!

Pin it HERE!!

Little Potato Pommes Anna

Tara Noland

Amazing Little Potato Pommes Anna is a classic French dish of buttery crispy Little potatoes that taste a little like a slice of heaven— made from incredibly delicious Little Potato Company's Dynamic Duo of red and yellow Creamer potatoes.

5 from 3 votes

Print Recipe Save Recipe Saved! Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Side Dishes

Cuisine French

Servings 12 servings

Calories 136 kcal

Ingredients

 

• 1.5 lbs Little Potato Company’s Dynamic Duo Little Potatoes
• ½ cup butter
• 12 small fresh thyme sprigs
• 1 tsp fresh thyme leaves chopped
• 2 cloves garlic minced
• 1 tsp Kosher salt
• Freshly ground black pepper to taste

Instructions

 

• Preheat your oven to 350 degrees F.
• In a small saucepan, melt the butter over medium-low heat. Generously brush 12 muffin cups with butter.
• Place 1 sprig of thyme at the bottom of each muffin cup and set aside.
• Add the chopped thyme and garlic to the butter and heat a couple of minutes until fragrant, remove from heat, and set aside.
• Using a mandolin, slice the Creamer potatoes into very thin rounds approximately 1/16” thick.
• Place in a medium bowl and pour the herb butter over the sliced Little potatoes.
• Add the Kosher salt and pepper to the bowl and stir with a wooden spoon until well coated.
• Start to layer the Little potato slices into each of the muffin cups overlapping the thin slices in a circular pattern. Make sure the slices are divided equally between the cups. Press down gently on each cup after it is filled.
• Cover the muffin tin tightly with foil and place on a cookie sheet.
• Bake in your preheated 350-degree oven for 35 minutes or until the 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. Place the new baking sheet over the muffin tin and flip over. The Little potatoes should come right out onto the parchment-lined baking sheet. If any of them stick, use a fork to carefully remove them and re-stack them on the potato stacks. {If making ahead, stop here, allow the potatoes stacks to cool, cover with plastic wrap and refrigerate. They will keep for up to 24 hours. Proceed with the rest of the recipe when ready, try to allow the potatoes to come up to room temperature, and remove the plastic wrap before baking. You will have to add at least 5-10 minutes of baking time to each side to get them crispy as the potatoes will be cold}.
• Increase the oven temperature to 425 degrees F.
• Place into the preheated oven and bake for 10 minutes or until the bottom is golden and crispy. Remove from the oven and carefully turn each potato stack using a small spatula so that the thyme sprig side is down.
• Bake for an additional 10 minutes or until the bottom again is golden and crispy and the potatoes are tender.
• Serve thyme sprig side up immediately.

Nutrition

Serving: 1Calories: 136kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 20mgSodium: 262mgFiber: 2gSugar: 1g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!