- 1/2 cup unsalted butter, melted
- 2 teaspoons kosher salt
- cracked black pepper to taste
- 12 sprigs fresh rosemary, leaves stripped and finely chopped
- 2 pounds small Yukon Gold potatoes
- 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.
05/15/2018
recipepes.com
Mini Rosemary Pommes Anna, recipe
PT15M
PT1H
5
455 calories
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