Truffled Pommes Anna
- 2 1/2 teaspoons chopped fresh thyme
- divided 1 teaspoon kosher salt 1 1/2 tablespoons unsalted butter
- melted Cooking spray 2 1/2 pounds baking potatoes
- peeled and cut into 1/8-inch-thick slices 2 1/2 teaspoons white truffle oil
- divided
- . Preheat oven to 450u0b0.
- 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 spray. Arrange a layer of slightly overlapping potato slices in a circular pattern in pan; sprinkle with about 1/2 teaspoon salt mixture and drizzle with 1/2 teaspoon truffle oil. Repeat layers 4 times, ending with truffle oil. Press potato mixture firmly to pack. Cook over medium-high heat for 6 minutes without stirring.
- 4. Cover with foil, and bake at 450u0b0 for 20 minutes on bottom rack in oven.
- 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 1/2 teaspoon thyme.
thyme, kosher salt, baking potatoes, truffle oil
Taken from www.epicurious.com/recipes/member/views/truffled-pommes-anna-50154792 (may not work)