The beauty of making Individual Potatoes Anna is self evident once they’re cooked. Their crisp, tasty crusts and buttery richness add delight to any meal.
Individual Potatoes Anna
Author: Epicurus.com Kitchens
Recipe type: Side Dish
- 1 pound Yukon Gold potatoes, washed well
- 7 Tablespoons butter, unsalted
- 2 to 3 stalks fresh rosemary
- freshly ground black pepper
- Preheat the oven to 450 degrees F.
- Peel the potatoes and slice them as thinly as possible. Use for example, a mandolin or potato peeler to make it easier.
- Melt the butter in a small saucepan over low heat, and add the rosemary , salt and pepper while it melts.
- When butter is melted , then let it stand and absorb the flavors of the herbs for about 10 minutes.
- Brush a little of the butter around the insides of a metal muffin tin, covering bottom and sides to the top edge of each cup.
- Make a layer of potatoes in the bottom of one of the cups in the mold. Make sure that it comes as close to the edge as possible. Do not let the potatoes go up the sides of the individual cups.
- For each entire layer, brush with just a small amount of melted butter.
- Then put a new layer of potatoes on top, repeating until the potatoes are used or cups are filled.
- Garnish with a small sprig of rosemary on top of each individual cup.
- Cover with aluminum foil.
- Place the muffin tin on an aluminum foil lined baking sheet and place in middle of the oven.
- Bake for 25 minutes as the butter absorbs into and cooks the potatoes till softened.
- After 25 minutes, remove from the oven and remove the foil from the muffin pan.
- Return to the oven for an additional 35 minutes to let the potatoes crisp and brown at the edges. The butter will be seen to bubble at this point.
- The finished potatoes can easily be tilted up out of the mold with a small spatula or knife. Be careful you do not get stuck holding them between the layers so they do not fall apart
- Serve with a variety of meats.