What I enjoy about cooking is finding delicious recipes and trying to make it healthier by reducing the amount of fat, salt, or sugar without sacrificing taste. In my “Mimi Herbed Pommes Anna,” I was able to cut the amount of butter in half and use a few tablespoons of healthier grapeseed oil to supplement. I prefer using this oil when I am cooking with temperatures over 400 degrees. I have to say this potato side dish is not only pretty to look at, but very tasty to eat! It has a lovely buttery-garlicky taste with a hint of thyme and a nice crispness, without all the calories and fat of the original recipe that I got from the Bon Appétit website. These Pommes Anna are a wonderful accompaniment to beef, chicken or fish
- ¼ cup (½ stick) organic unsalted butter
- 2 tablespoons grapeseed oil
- 12 to 24 small tender thyme sprigs +2 teaspoons coarsely chopped thyme
- 1 garlic clove, minced
- 1½ pounds baby Yukon Gold potatoes (or any small waxy potato) slightly larger than a golf ball, sliced very thin using a mandoline
- Sea salt
- Freshly ground pepper
- Line the bottoms of the muffin pan with parchment paper cut into rounds. Preheat oven to 350 degrees.
- Using a small bowl, melt the butter in the microwave oven. Add grapeseed oil and whisk together. Brush the sides of the muffin cups with the melted butter. Drizzle the bottoms with ⅛ teaspoon of butter. Place one thyme sprig in the center of each round. Add garlic and chopped thyme into the small bowl of butter. Place bowl in microwave and heat for a few seconds, until butter becomes fragrant with the garlic and thyme.
- Using the mandoline, slice the potatoes into very thin slices and place into a large bowl as you go along. Pour the herb butter and season with salt and pepper. Mix well to coat the potato slices. (I used just enough butter to coat, so I did have some leftover).
- Place potato slices in a circular pattern in the muffin cup, overlapping as you go along. Apply light pressure to the center to make compact.
- Cover pan tightly with foil and place on top of a baking sheet. Bake for about 30 minutes, until tender with fork pricking. Take out of oven and increase oven temperature to 425 degrees.
- Remove the foil and invert a foil lined rimmed baking sheet over muffin pan. Holding the muffin pan and baking sheet together, flip over so that the pan is on top. Gently tap the pan to release the potatoes. Remove the parchment rounds. Rearrange any slices that might have gotten out of place.
- Place in oven and bake, until edges and bottoms are golden brown and crispy for about 25 minutes.