Looking for a show-stopping side dish at your next holiday feast that’s both elegant and packed with flavor? These Spicy Mini Pommes Anna are your answer! Crispy, golden layers of thinly sliced potatoes are infused with Indian-inspired spices and baked to perfection in a muffin tin. Ready to impress? Let’s get stacking!
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This easy recipe effortlessly fuses a French dish, Pommes Anna, with bold, vibrant flavors, making it the perfect vegan side dish for dinner parties or cozy weeknight dinners. Thinly sliced potatoes are coated in a delicious mix of vegan butter, herbs, and spices and baked to crispy golden perfection. The result? Perfectly crispy edges, tender centers, and bold, irresistible flavors. Set aside your mashed potatoes and your tater tots, I guarantee these will become your next favorite side dish featuring potatoes.
Ingredients and Substitutions for Spicy Mini Pommes Anna
- Potatoes: Russet potatoes work best for their starch content, which helps the slices stick together.
- Spices: Turmeric, mango powder, and chaat masala give the dish a warmth and burst of flavor. If chaat masala is unavailable, a sprinkle of garam masala adds a warm, aromatic flavor. You can also substitute the mango powder with sumac.
- Aromatics: Green chilis, ginger, mint, and coriander.
- Fat: The vegan butter in this dish is what gives the Spicy Mini Pommes Anna their signature golden color and crispy texture.
How to Make Spicy Mini Pommes Anna
Make the Spiced Butter
- Melt the vegan butter over medium-low heat. Add the green chilies and minced ginger, cooking for 2-3 minutes until fragrant.
- Stir in the spices and salt. Let the spices bloom in the butter for 20-30 seconds.
- Turn off the heat and mix in the mint and cilantro.
Assemble the Mini Pommes Anna
- Preheat your oven while you thinly slice the potatoes using a mandolin. After that, place the slices in a large bowl and pour the spiced butter over them. Toss well to coat evenly.
- Grease a muffin tin, then stack the potatoes into each muffin cup, pressing down lightly.
Bake and Serve
- Cover the muffin tin tightly with aluminum foil and bake for 15 minutes.
- Remove the foil, carefully flip each stack, then bake uncovered until golden and crispy.
- Remove from the oven and let them cool for 5 minutes. Then remove them from the tin.
- Serve as an elegant side dish with a main like biryani, or enjoy as a starter with a vegan yogurt dip or chutney.
Pairing Suggestions for Spicy Mini Pommes Anna
Main Dishes
- Vegetable Biryani or Pilaf: The aromatic spices in biryani complement the bold flavors of the potatoes. Add a cooling side of vegan raita to balance the heat.
- Grilled Tofu or Paneer Skewers: Marinate tofu or vegan paneer in a tangy tandoori spice mix and grill. The smoky flavors pair beautifully with the crispy potatoes.
- Daal Shepherd’s Pie: Serve these alongside as an indulgent yet balanced comfort meal.
- Vegan Creamy Mushroom Pasta: Veggie Anh makes the best creamy pasta dish and it pairs well with the crispy, spicy pommes anna for a delightful texture contrast.
Dips
- Dipping Trio: Serve with a tray of dips like vegan cilantro-mint chutney, kidney bean dip, and a tangy tamarind chutney.
- Appetizer Board: Arrange the mini pommes anna on a board with roasted chickpeas, pickled onions, and roasted cauliflower bites for an eclectic spread.
Plating Tips for Spicy Mini Pommes Anna
- Individual Plating: You can stack 2-3 pommes anna on a small plate, drizzle with a light vegan yogurt or tahini sauce, and garnish with fresh mint or pomegranate seeds for a pop of color.
- Family-Style Serving: Arrange them on a large platter with a garnish of chopped cilantro, mint, and a sprinkle of smoked paprika. Place dips in small bowls around the platter.
- Festive Vibes: Use mini ramekins to serve individual portions alongside a vibrant curry or colorful salad. Perfect for special occasions!
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven to restore crispiness.
Similar to Spicy Mini Pommes Anna
- Spicy Garlic Roasted Purple Sweet Potato
- Best Onion Potato Bhaji – Aloo Pyaz Pakoda
- Crispy Tofu Potato Galette
Spicy Mini Pommes Anna
Ingredients
- 3 large russet potatoes about 1.5 lbs, thinly sliced with a mandolin
- 2 green chilies finely chopped
- 1- inch piece of ginger minced
- 2 tablespoons fresh mint leaves chopped
- 6-7 sprigs cilantro or coriander leaves, chopped
- 1 stick ½ cup vegan butter
- ½ teaspoon turmeric powder
- 1 teaspoon ground cumin
- ½ teaspoon dry mango powder aamchur, substitute: sumac
- ½ teaspoon chaat masala optional but recommended for tang
- ½ teaspoon salt or to taste
Instructions
Prepare Spiced Butter
- Melt the vegan butter in a skillet over medium-low heat. Add the green chilies and minced ginger, cooking for 2-3 minutes until fragrant.
- Stir in the turmeric, cumin, dry mango powder, chaat masala, and salt. Let the spices bloom for 20-30 seconds.
- Turn off the heat and mix in the mint and cilantro.
Prepare Potatoes
- Preheat your oven to 350°F (180°C).
- Thinly slice the potatoes using a mandolin. Place the slices in a large bowl and pour the spiced butter over them. Toss well to coat evenly.
Assemble Mini Pommes Anna
- Grease a standard 12-cup muffin tin with vegan butter or oil.
- Stack the coated potato slices into each muffin cup, pressing down lightly. Stack higher than the rim as they will shrink during baking.
Bake
- Cover the muffin tin tightly with aluminum foil and bake for 15 minutes.
- Remove the foil, carefully flip each stack (use a fork or small spatula), and bake uncovered for another 15-20 minutes until golden and crispy.
Serve
- Remove from the oven and let the mini pommes anna cool for 5 minutes before removing them from the tin.
- Serve as an elegant side dish with a main like biryani, or enjoy as a starter with a vegan yogurt dip or chutney.
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