Elegant Mini Potatoes Anna or Pommes Anna

This easy and elegant looking scaled down recipe for Potatoes Anna makes such a pretty presentation… perfect for a special dinner or a holiday.
I used my Texan Size Muffin tin… you could use a regular size muffin tin but it is easier in the larger one.  A non-stick pan will help enormously, mine isn’t a non-stick but I never seem to have a problem with things sticking.. (I hope I didn’t just jinx myself with that statement).
The key to them holding together is even slices.. the flatter they lay, the easier it will be to remove them.
I had one that kept sliding apart.. I solved it with a toothpick through the middle… it didn’t take away from the presentation and it worked well.
The time it takes to bake varies by how crisp you like them… the lower part of the time range produces a softer, fully cooked potato stack with slightly browned edges.. the longer time will crisp up more.
To make it easier I put the tablespoon of thyme in a small custard cup or ramekin.. then just took a little pinch at a time to sprinkle on each slice… this way I didn’t end up with too much on each slice… you may end up discarding some at the end.. but this way you don’t contaminate your spice jar by sticking your fingers in it and you get just the right amount of thyme.
Speaking of thyme… you can use any dried herb you prefer… you could also use olive oil instead of butter, season it with a little garlic powder and sprinkle Italian seasoning instead of Thyme… just a suggestion if you want to change it up a bit.
One medium potato makes 2 stacks.  I figure on 2 stacks per person.
The recipe is written for 2.. but you can easily adapt it to how ever many people you need to feed.
I hope you try this super easy and so pretty potato dish.

Recipe:  Elegant Mini Potatoes Anna or Pommes Anna
All you need:
2 medium size Russet potatoes, peeled and sliced very thin *See TIPS
2 tablespoons melted butter or olive oil
¼ teaspoon garlic powder
1 tablespoon thyme
Butter or olive oil cooking spray
Salt (optional)
All you need to do:
Preheat the oven to 425 degrees F.
Spray a  non-stick muffin tin (Texas muffin size works best, but a regular muffin tin will work too) with cooking oil spray.
Mix the garlic powder with the butter or oil.  Put the tablespoon of dried thyme into a small ramekin.
Slice you potatoes using a mandolin for the best results.. you want them to be no more than about 1/8 to 1/16 of an inch thick.  Even slices will stack better.
Figure on placing ½ potato’s slices in each stack.  Start with the biggest slice first.  Lay it in the bottom of the muffin “well”. Using a pastry brush, brush the slice with seasoned butter or oil.  Pinch a small amount of thyme and sprinkle it over the slice.  Repeat the process working from largest to smallest size slices.  Layer then like petals in a flower, slightly overlapping them.
Bake for 35 to 40 minutes.. checking on them periodically.. you want them to be slightly browned on the edges… if you like them crispy.. they leave them in a little longer… just keep checking them.. you don’t want them hard.
When done, remove them from the pan using a fork… slide it underneath.. I have another fork in my other hand to place on top to hold them in place if they start to slide.  Carefully place them on a serving plate.  
I only had one have issues staying stacked (because my slices were a bit uneven)… I simply “re-stacked” it and stuck a toothpick through the middle of it.
Sprinkle each lightly with a little salt (optional).

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