Potatoes are such a budget friendly ingredient. You can get a huge bag for a couple of bucks, and if you know what you’re doing, you can really transform them. Like into this Mini Pommes Anna recipe.

Mini Pommes Anna are a really fun side dish. They take a bit of time to make, but it’s so worth it when you look at the presentation.

I’ve made them for random weeknight dinners because really, sometimes we need to find something to celebrate on a Tuesday.

Mini Pommes Anna Recipe

This recipe is to make individual, mini pommes anna. Scroll down past the recipe to find out more about the traditional recipe.

Mini Pommes Anna Ingredients:

• Four potatoes
• 1 teaspoon sugar
• Water
• 3 tablespoons butter
• 3 cloves of garlic
• 1 teaspoon Salt
• 1/4 teaspoon pepper
• 1/4 cup parmesan cheese
• 1 teaspoon dried parsley

How To Make Mini Pommes Anna:

Pre-heat the oven to 350 F.

Wash your potatoes. You’re not going to peel them for this recipe, so you really want to make sure the skins are free from dirt.

Use a mandoline slicer to cut the potatoes into thin rounds.

Place the slices into a bowl with water and 1 teaspoon of sugar. Let them sit at least 30 minutes.

Small aside: Soaking them in water will pull out the starches. The addition of sugar helps the potatoes crisp up when they’re cooking. You can skip this step if you’re pressed for time, but I wouldn’t suggest it.

Drain the potato slices at pat them dry. Return them to the bowl.

In a separate bowl, melt the butter. Add the salt, pepper and parsley.

Drizzle the potatoes with butter mixture and toss the potatoes.

Sprinkle the parmesan cheese on top and mix until coated.

Fill a non-stick muffin tin generously with the potatoes.

Cover with foil and bake for 30 minutes.

Turn the oven up to 450 F.

Flip the potato stacks over onto a foil-lined baking sheet.

The easiest way to flip these is individually, one by one. You don’t want to try to flip them over all at once because they could fall apart. You also want to be really careful when you’re taking them out of the muffin pan because the bottom becomes the top and they’ll look messy if you force them out.

Bake an additional 15 minutes until the potato slices crisp.

You can serve these Mini Pommes Anna warm or cold, it doesn’t matter. They’re delicious either way. There’s great with a drizzle of melted butter or a dollop of sour cream on top.

What is a traditional Pommes Anna?

Pommes Anna, also known as Anna Potatoes, is a French dish made of thinly sliced potatoes and butter.

The potatoes are made in a pan, then flipped, then cooked a second time.

So basically, exactly like our mini version. But instead of making them in tiny, easy to flip versions in a muffin tin, a traditional Pommes Anna is made in a large skillet.

The traditional version requires a lot of butter because you need the Pommes Anna to come out easily and clean. When you serve this, the bottom becomes the top, and if the potatoes on the bottom stick when you’re trying to flip it, it’ll look really messy when you’re serving it.

Which is fine if you’re making this on a Tuesday. Less fine if you’re making this to impress someone.

Do you need to use a mandoline slicer?

I got my mandoline slicer a gazillion years ago at a fair. There was someone doing an in-person display of various cooking tool, including a waffle cutter. I thought it would so be cool to make waffle fries at home. The set also came with the easiest peeler ever and I thought my getting-up-in-age grandma could use it.

When I bought the set, I got a basic mandoline slicer with it.

I use it (and honestly, the waffle cutter and peelers) all the time still, even though they’re over a decade old.

All that to say, yes, you need to use a mandoline slicer with this. The mandoline slicer cuts these in a perfectly thin round slice. Since each slice is a uniformed size, the pieces will cook evenly, which is really what you need.

In theory you can slice these by hand using a knife, but you won’t get them all uniformed. And they’ll end up being thick, not paper thin like these, so they won’t crisp up the way you want.

How can you store leftover Mini Pommes Anna?

If you end up with leftover Mini Pommes Anna, you can store them in an air tight container in the fridge for three to four days.

How can you reheat these?

If you want to reheat the leftovers, you can lay them on a foil-lined cookie sheet and reheat them in the oven at 350 for about 12 minutes until they’re warm.

You could reheat them in the microwave if you really wanted, but they won’t stay crispy that way.

And, your final way would be to reheat them in an air fryer at 370 for four minutes.

Can I make Mini Pommes Anna ahead of time?

If you’re making these for a weeknight dinner, you can see how time consuming they can get. So you might be wondering if you can make them ahead of time.

Sure. Go right ahead.

You can cut the potatoes ahead of time and let them sit in water for hours. You can even dress them and stack them ahead of time and let them sit too.

If you want to serve them cold, you can bake them whenever you want and just serve them at dinner, but they’re best served warm.

Can you freeze Mini Pommes Anna?

I wouldn’t suggest freezing these. There’s no point in this process where you can really stop them and freeze them.

What to serve with Mini Pommes Anna?

These Mini Pommes Anna are only a side dish. You’ll want to make a main dish and a vegetable to serve them with. Some of our favorite combinations are Mini Pommes Anna with:

• Cheesy Bacon And Mushroom Chicken with Oven-Roasted Asparagus
• Salsa Pouch Chicken with Simple Roast Vegetables
• Pork Rind-Crusted Chicken Fingers with Simple Sautéed Kale