December 7, 2014

Petite Pommes Anna

Recipe: Eric Vellend

You can make these potato cakes up to the first stage of cooking and keep them at room temperature up to 4 hours. Then, brown them in the oven while the ham is resting.


  •  1⁄2 cup unsalted butter, melted
  • 2 1⁄4 lb. mini Yukon Gold potatoes (1 1⁄2″ in diam.)
  • Kosher or fine sea salt, to taste
  • Rosemary sprigs (optional)


Yield: Serves 6 to 8

  1. Cut out circles of parchment to fit bottoms of 12-cup muffin tin. Brush muffin cups with some melted butter. Line with parchment circles. Preheat oven to 350°F.
  2. On mandoline, slice potatoes into very thin rounds. Place in bowl with butter. Season with salt. Mix thoroughly. Divide potatoes among muffin tins, arranging them in overlapping circles.
  3. Cover tin with foil. Place on parchment-lined baking tray. Bake until paring knife inserted in centers meets with little resistance, 35 minutes.
  4. Remove from oven. Raise heat to 450°F. Carefully invert muffin tin onto parchment-lined baking tray. Discard parchment circles. Put rosemary on tray, if using. Bake in upper third of oven until golden and crispy, 20 minutes.

Michael Graydon, Nikole Herriott


House & Home November 2014