Truffled Pommes Anna
- 1 1/2 teaspoons chopped fresh thyme, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon herbs, de provance
- 1 1/2 tablespoons unsalted butter, melted
- cooking spray
- 1 1/2 lbs baking potatoes, peeled and cut into 1/8 inch thick slices
- 2 1/2 teaspoons white truffle oil, divided
- 1. Preheat oven to 450 degrees.
- 2. Combine 2 teaspoons thyme and kosher salt in a small bowl.
- 3. Drizzle butter into a 10 inch cast iron skillet coated with cooking oil. Arrange a layer of slightly overlapping potato slices in a circular pattern i pan; sprinkle with about 1/2 teaspoons salt mixture and dirzzle with 1/2 teaspoons truffle oil. Repeat layers 4 times, ending with truffle oil. Press potato mixture dirmly to pack down. Cook over medium-high heat for 6 minutes without stirring or moving.
- 4. Cover with foil, abnd bake at 4509 degrees for 20 minutes on bottom of rack in overn.
- 5. Uncover and bake an additional 20 minutes or until potatoes are tender when pierced with a knife. Loosen edges of potatoes with a spatula or knife. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with remaining thyme and herbs de provance. yum!
fresh thyme, kosher salt, herbs, unsalted butter, cooking spray, baking potatoes, truffle oil
Taken from www.food.com/recipe/truffled-pommes-anna-466944 (may not work)