In the last two posts, I told you about the Seared Rack of Lamb with Salsa Verde and the Asparagus with Tomato and Garlic Confit. Now is the time to talk about a delicious potato dish from France, Pommes Anna. A classic Pommes Anna has potatoes, of course, butter, salt, and a bit of pepper. My version has garlic and thyme added to the ingredients, just because garlic, thyme, and butter make for very fabulously delicious potatoes. I, also, make and serve this dish in individualized portions. In my opinion, that makes it prettier to serve.
5 large Yukon Gold Potatoes
1 stick organic Butter (8 tablespoons)
2 large Garlic cloves
16 sprigs Thyme
1 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper
After rinsing and drying the potatoes, slice them into uniform thin slices using a mandoline. Make sure to dry them thoroughly, as they will be a little wet. In a small sauce pan, melt the butter on low heat. Finely mince the garlic, and add it to the melted butter. Pick the thyme leaves off the sprigs, and add them to the garlic and butter. When the butter, garlic, and thyme become fragrant, remove them from the heat, and add them to the potatoes, along with the salt and pepper. Toss the potato slices with the butter concoction, until the slices are thoroughly coated.
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a baking pan / sheet. Take a handful of buttered potato slices, and gently stack them onto the baking sheet. Do so, until all the potatoes are stacked in individual little towers. Top them with a couple of thyme leaves and freshly ground black pepper. Place the baking sheet in the oven for about 40 – 45 minutes, or until the potatoes are cooked through, and the edges are golden and crispy. Serve alongside you favorite main dish. I served it with my seared lamb and salsa verde. It was very delicious! Bon Appétit!