Mini Herbed Pommes Anna

To rbastyr, once the potatoes are dipped in butter they won’t discolor in the fridge overnight.

• Anonymous

• Carson City Nevada

• 10/20/2020

This is an excellent recipe. Every time I make these my guests rave about them. Don't skimp on the butter.

• nelliest

• Palm Springs, CA

• 9/11/2020

If you make these a day in advance do you cook them & then reheat on the day of serving, or do you just refrigerate the uncooked potatoes and cook them the day of serving. If you refrigerate the uncooked potatoes what keeps them from discoloring?

• Anonymous

• Rancho Mirage, CA

• 12/28/2019

Made these for a steak dinner party and they went over beautifully. I did add some Parmesan cheese to the potatoes. Can't ever miss with that small addition.

• djembe11

• Fairlee, Vt

• 5/24/2017

This recipe makes both the prettiest and most delicious potatoes my family and I have ever had. Perfect just as it is. Made them the first time with Xmas dinner last year, and had a request to do them again - and am. The recipe is perfect just as it is.

• suz1roy

• SF

• 12/23/2016

This is an excellent recipe. I made 28 of these for a dinner party, 2 per guest. I did the first cook early in the morning. Salt of course is the most important ingredient with potatoes so don't hold back. I turned the potatoes onto parchment paper on my baking sheets and skipped the last step of turning them over because it's pointless. Out of the fridge into a 400 oven and 40 minutes later they were perfect and devoured.

• nelliest

• Palm Springs

• 1/28/2016

Made these for Christmas Eve dinner. Recipe was perfect for 6 adults. Looked great. Upped the garlic and added a little Parmesan in the middle layers. I used silicone muffin cups in the muffin pan for the first baking and it worked great.

• willingto

• Salem OR

• 1/8/2016

These are visually very appealing, they looked just like the picture when I was finished. The surprise for me was that because they looked so great, I expected a real flavor thrill. But they were just...potatoes. However, I really do think this is a great way to make an attractive potato dish and being able to make them the day before is a real bonus. I'm going to try adding some parmesan (cuz cheese makes everything better, right?) in between the layers and using more garlic. Also maybe using salted butter would give it a little more kick. My family loved the presentation but agreed it could use a little more flavor. BTW, we called them "potato castles".

• kidneyqueen

• Ukiah, CA

• 11/27/2015

I followed the directions and was very pleased. They definitely shrank more than I anticipated so I was glad that I'd doubled the batch for 11 of us. They looked so pretty and were delicious. I flipped them after the first cooking so they were right-side up, like little pyramids, and kept them that way for the final cooking. I was able to put two muffin pans worth (24) on one baking sheet after the first cooking to stay in the refrigerator over night and then cook the next day.

• Meredith79

• Sterling, VA

• 1/13/2015

Followed directions exactly, making them the day before and reheated according to directions and served with leg of lamb. Visually very appealing, but the taste was not worth the effort.

• Anonymous

• Midcoast Maine

• 1/6/2015

I made this tonight and it was really good. I was surprised by how much the potatoes shrank. I also just cooked them in the cupcake tins and didn't turn them out, and they we still yummy. I have larger, ceramic bowls for puddings and stuff, and I think I'll try using them next time to see if they work. This was great, but very, very tiny portions. If you use cupcake pans, plan on three for each person.

• heinrye

• Rye, NY

• 12/24/2014

I believe you do not cook the potatoes twice. If you will be eating them after you prepare them you cook it at a temperature of 350. If you will be preparing them one day in advance, you would then cook the chilled potatoes at a temperature of 425.

• LPoirier

• Lake Forest, CA

• 12/22/2014

I'm going to make this today for a dinner tomorrow. It looks like you cook it in the muffin tins the day before. And then the second cooking is what you can do right before serving - after you put them on a baking sheet to cook at 425.

• Meredith79

• 12/20/2014

I don't understand how far I go in the recipe to prepare ahead of time.

• Anonymous

• 12/20/2014

Question: When you prepared ahead did you cook them and then re-heat or prepare and refrigerate until baking? Didn't the potatoes turn ugly?

• Anonymous

• Washington, DC

• 12/19/2014