Wednesday, October 11, 2017

Pommes Anna Muffin Cups AND My Folly

"These muffin cup Pommes Anna are really just crisp and golden potatoes on the outside, while creamy and tender within. Impress everyone with this easily made side dish and have them begging for more."


So summer is officially over and that means Manservant's building season is coming to an end. We just had our first snowfall and I'm happy to report that there are no leaks! Of course, just because building season is over, doesn't mean that he is finished building. He is 90% finished but somehow keeps finding more things  to do. Painting is still not complete which means my decorating isn't either, but that leaves me all winter to shop. So without further adieu....

First I had to choose my bear!


All opened up and ready for visitors!


Someone is more interested in his frisbee!


Come on in!


Next year I will put a desk where the white table is. Notice Manservant's windows! He made the stained glass in college! He put a bowl for washing hands and a wine glass rack. That goes without saying! And notice the cute little spoon on my push out window. I didn't show you up above, but there is more storage!


The South wall with opening window and my cute folding Costa Rican rocker that I found on Craig's List for $35!


I like to sit in it, but don't get to do it very often!


If I stand up and someone is taking my photo, it looks like this!


This is my view!


And when I serve dinner it looks like this!


I guess we will have to wait until next year to see the final results, but at least it is very close! And I love it! A lot! With lots of exclamation points!!!!!!!! 


And now it is on to these cute little Pommes Anna. Such a fancy name for someone named Anna who must have loved potatoes. I think the name should be changed to Pommes Abbe, because I believe I love potatoes more than Anna, but then I didn't know Anna, so maybe it's a tie.

This is an easy way to make Pommes Anna/Abbe. Much easier than making it in a giant cast iron skillet and then having to flip it over to brown the other side. Trust me on this because I have done it and now there is no going back. This recipe is your reason to conquer this dish, because now you don't have to flip a heavy hot cast iron skillet upside down. You only have to flip a muffin pan onto a cookie sheet and that is a WHOLE lot easier. 


Serving little individual rounds is like WAY better than serving someone a slice.This way no one fights about who got the larger slice...everyone gets the same sized serving. And trust me, these potatoes are worth fighting over. Golden and crisp on the outside and creamy and tender on the inside; I'm so glad there are some leftover for me!  (Thanks to Seasons and Suppers for turning me onto these!)

I make these beauties in deep dish muffin cups. I like them to fill me up. I find if they are made in a regular muffin pan they are much skinnier, so to speak. They become almost a really thick potato chip. Not there is anything wrong with that! However on a dinner plate I like something more substantial, so take your pick on what size you prefer.


The variations on these are incredible. Next time I will do these with duck fat. And maybe the time after that I will use truffle oil and truffle salt. And then there are those baked with Parmesan cheese. Oh My! Feel free to embellish these, as they are just waiting to be made up.


Perfect for fall, these potatoes loved by Anna and Abbe, make the house smell grand. But of course, they also taste pretty, pretty grand, too!

Some more spuds:

Hashbrown Spud Cup                          Truffle Scalloped Potatoes                 Cajun Potatoes

              

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Yield: 6 Servings

Pommes Anna in Muffin Cups

These muffin cup Pommes Anna are really just crisp and golden potatoes on the outside, while creamy and tender within. Impress everyone with this easily made side dish and have them begging for more.
prep time: 25 MINScook time: 60 MINStotal time: 85 mins

INGREDIENTS:


  • 1/2 c unsalted butter
  • Fresh thyme sprigs
  • 2 t chopped thyme leaves
  • 2 cloves garlic, finely chopped
  • 1 1/2 lbs Yukon Gold potatoes
  • 2 t kosher salt
  • Fresh ground pepper
  • 1/2 c fresh grated parmesan (optional)

INSTRUCTIONS


  1. Preheat oven to 350.
  2. Melt butter and brush 6 large muffin cups with a bit of it. Place one thyme sprig in each cup. Stir in chopped thyme and garlic to the rest of it. Cook over low heat until fragrant. (I often do this in the microwave but be careful it doesn't sputter out of control. Set aside.
  3. Using a mandoline, slice potatoes (no need to peel), into very thin, even rounds. (This is the reason to use a mandoline.) Place in a large bowl and toss with garlic herb butter, salt and pepper.
  4. Start placing potato slices into each cup. Remember the bottom of the cup will be the top. Try to do this in a circular fashion. If using parmesan sprinkle a little between each layer. When the cup is filled to the rim, press down lightly to compact. Drizzle any remaining butter on top.
  5. Cover muffin tin with foil. Place on a baking sheet and bake until potatoes are easily pierced with a knife. This took me about 40 minutes, but this will vary base on the thickness of the potatoes and the size of your muffin cups. Remove foil.
  6. While these are baking place a piece of parchment on a baking sheet with a rim that is large enough to hold your potatoes when they are flipped. When potatoes are ready to be flipped, remove foil. 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.
  7. Increase oven temperature to 425. Place potatoes in oven and bake for about 10 minutes.Now using two spatulas, carefully flip them over again. (I use the back of one spatula to slide the potatoes on and the other as a flipper. Hope that makes sense.)
  8. Bake for an additional 10-15 minutes until the bottom is crisp and golden. Remove from oven and flip thyme side up. Serve and enjoy!
  9. Note: I have had great success reheating these in a convection oven straight from the fridge. Bring them to room temperature. Place on parchment and bake at 350 for about 10 minutes.
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18 comments:

  1. Congrats on your Folly! It looks terrific -- such a fun place to hang out. And drink wine. :-) Manservant did good -- kudos to him. And kudos to you on these potatoes. Wow, they look spectacular. Almost as good as your Folly. :-)

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  2. Aren't these gorgeous? Perfect to make ahead and serve to a crowd. My mouth is watering, Anne!

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  3. Your folly looks AMAZING! Both of you have the artistic gene! The view, your special touches---all just fabulous. Plus those dreamy potatoes that I know Bill will love.

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  4. Love your Folly! And already first snow!!? Gosh...those potato stacks look marvelous!

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  5. Nice Folly! I love anything potato and this looks so lovely! I love the presentation!

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  6. The pommes Anna is to make one salivate. And the place, the view, and table beautiful table setting is to make us jealous. So glad you had a great time.

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  7. I love these Pommes Anna! Pinned to make them soon. Gorgeous! And I noticed a bear in the display behind you holding yours that had a sign in its paws saying "Got beer?" This one is for me:)

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  8. I love your folly and I love potatoes Anna/Abbe. It's been a long time since I had them. You are making me hungry.

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  9. Don't we all love potatoes? The name would be endless...! I must try them soon, they really look amazing! And that house! The cutest.

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  10. Oh yum, I could make a meal out of these! I love Jennifer's recipes and can't believe I haven't made these yet! What a great recipe for the holidays. I love your new little tree house, and I hope you get to pop a bottle of wine out there soon. I guess your family knows where to find you! What a really sweet husband. The perfect manservant!

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  11. How perfect are these? I've never made (or eaten) pommes Anna but now I need to. Those crispy edges look sooooo delicious. And your folly? WHAT? It's amazing! I'm ready with a bottle of wine any time you're looking for visitors :). PS, your fur baby is adorable!

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  12. OKAY - I HAVE THREE OF THOSE CARVED BEARS!!!!!! I love them soooo much - hahahahaha! I don't have them in Cali with me but...... You're making me want to get one, tee he he!

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  13. I don't think I am Irish, but boy howdy do I LOVE potatoes. I printed this baby. I don't want it to get lost in my Pinterest recipes, although I did pin it. Believe it or not, potatoes---well without a lot of the goodies---are my diet food along with mountains of green salad. They satisfy and fill me up. Of course the fancy ones are waaaaaaaaaaaay more delish. OMG I think your folly is awesome. An adult woman's playhouse------ Your husband gets sooooo many points in my book.

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  14. These look absolutely incredible and your photography is really nice <3

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  15. I have been absent..and remiss and catching up..I had no idea you were building Folly:) So cute!!
    Your twins are gorgeous and HB belated to them..
    I am so sorry for your brother-in-law and his wife Michelle..geesh..1972..and he buys in Feb..and there you have it.

    I could not walk through those waters thinking snakes and alligators could be there:( Having see them in person in Fl...

    and then your in-laws..

    and yet you have that great smile..great recipes and joie de vivre!
    I wish your family Bon Courage..

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  16. BEAUTIFUL potatoes, Abbe!! I just love them (and I think we should totally call them Pommes Abbe!) ;-)

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  17. What a charming little getaway, Abbe! Oh my, I am thinking of your future grandchildren and how they will love it too ;) Kudos to your folly and your sweet hubby for making it come true. LOVE those spuds and need to try ASAP!

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  18. Gorgeous Folly!! Loved every corner. Your potato dish looks amazing.

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