Recipes Mini Rosemary Pommes Anna 3.0 (2) 2 Reviews 2 Photos Sure, we know that mashed potatoes feel like the center of the meal at the Thanksgiving table. And you can't go wrong with simple roasted potatoes either. However, if you want to wow your guests with your presentation, try these little roasted potato cakes, which are formed like a flower with thin slices of potatoes, then roasted in a pool of herbed butter. We have a feeling everyone will say yes to these. Submitted by Shauna James Ahern Published on November 7, 2017 Save Rate Print Share Add Photo 2 Prep Time: 20 mins Cook Time: 1 hr 5 mins Total Time: 1 hr 25 mins Servings: 6 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ½ cup unsalted butter, melted 2 teaspoons kosher salt cracked black pepper to taste 12 sprigs fresh rosemary, leaves stripped and finely chopped 2 pounds small Yukon Gold potatoes Directions Preheat oven to 350 degrees F (175 degrees C). Line the cups of a muffin tin with small rounds of parchment paper. Spoon 1 1/2 teaspoons melted butter into each muffin cup. Top with 1/2 teaspoon rosemary. Stir remaining rosemary into the remaining melted butter. Slice potatoes as thinly as possible on a mandoline; transfer to a large bowl. Pour in melted butter and rosemary. Season with salt and pepper. Toss potato slices to coat. Arrange potato slices in the muffin cups, layering them so that they overlap slightly in the shape of a flower. Drizzle remaining butter on top. Cover muffin tin with aluminum foil. Bake in the preheated oven until a sharp knife slides easily pierces the potatoes, about 35 minutes. Remove from the oven. Increase oven temperature to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Invert muffin tin carefully onto the baking sheet. Rearrange any potato slices that fall out. Return potatoes to the oven and bake until edges are brown and crisp, about 30 minutes more. Cook's Note: If you don't own a mandoline, you can use a very sharp knife, but the slices will be thicker. I Made It Print Nutrition Facts (per serving) 257 Calories 16g Fat 28g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 257 % Daily Value * Total Fat 16g 20% Saturated Fat 10g 49% Cholesterol 41mg 14% Sodium 652mg 28% Total Carbohydrate 28g 10% Dietary Fiber 3g 10% Protein 3g 7% Vitamin C 0mg 0% Calcium 10mg 1% Iron 0mg 1% Potassium 16mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.