Pommes Anna
Tags: Side Dish
Yield: 4
- 3-4 medium baking potatoes
- 4 tbsp of butter
- a small bunch of fresh thyme
- salt and pepper
- Preheat the oven to 400F.
- Line a baking tray with a piece of parchment paper.
- Wash and peel the potatoes.
- Melt the butter.
- Using a knife, v-slicer or mandolin, thinly slice the potatoes (try for an 1/8th of an inch) end to end slicing as evenly as possible.
- On the parchment paper, fan out one layer of potatoes in a circle about 5 inches in diameter.
- Using a pastry brush, coat the potato fan with butter.
- Season the potato fan with salt and pepper.
- Sprinkle the potato fan with sprigs of fresh thyme.
- Add a second layer of fanned potatoes. Brush with butter, season with salt and pepper and season with fresh thyme.
- Repeat the above steps until 4 individual potato rounds are made.
- Cover the baking pan with aluminium foil. Bake the potatoes for 25-30 minutes until they are tender.
- Remove the foil and bake another 25-30 minutes until the potatoes are golden and the edges are crisp.
- Serve hot.
- You can add as many layers as you would like. The thicker the potatoes, the longer the first baking time will be.
- The potato layers can be baked, cooled and reheated the day of the meal. For this dish, freshly made is best though.
- Other herbs like rosemary can certainly be used as can finely chopped garlic. Very thin slices of sweet onion can also be put into the layers.
