Holiday meal planning hasn’t always been my strong suit. I’m great at dreaming up flavors and dishes, but getting them all hot and ready at the very same moment? That remains a challenge.
One strategy I’ve employed recently is to pick a few superstar dishes, and let the other dishes play a supporting role. This means make-ahead salads, make-ahead gravy with a drizzle of pan juices whisked in at the last minute, and forgiving (but delicious) vegetable sides.
One of my go-to favorites is this Muffin Tin Pommes Anna recipe with its individual servings of crispy-edged, buttery potatoes dotted with sea salt, pepper, and fresh thyme leaves. These lovely potatoes are delicious even at room temperature, reheat beautifully, and lend their quiet deliciousness to everything from seitan to turkey to roast beef.
(You can thank me later.)
Muffin Tin Pommes Anna
Makes: 12 servings
- 4 tablespoons unsalted butter, melted
- 6-8 small Yukon gold potatoes
- 4 sprigs fresh thyme
- sea salt
- freshly ground black pepper
- Preheat oven to 425 F.
- Melt butter over medium-low heat. Pull the thyme leaves from the stem and set aside.
- Meanwhile, scrub potatoes. Using a mandoline or very sharp knife, carefully slice potatoes into 1/8-inch thick rounds.
- Brush the cups of a 12-cup muffin tin with melted butter. Add two layers of sliced potatoes, brush potatoes with butter, and sprinkle with several thyme leaves, a pinch sea salt, and black pepper to taste. Add another layer of potatoes, brush with butter, and sprinkle with thyme, sea salt, and pepper. Continue until you have five to six layers of potatoes (the potatoes should fill the muffin cup). Brush final layer with butter, and sprinkle with sea salt, and pepper.
- Cover top of muffin tin tightly with foil. Slide into oven, and bake for 30 minutes. Remove foil and bake for 20-30 minutes more, or until potato edges are golden brown. Garnish with any remaining thyme leaves.
- To reheat, slide into 350 F oven for 10-15 minutes.