Pommes Anna with Fresh Thyme and Garlic

Pommes Anna with Fresh Thyme and Garlic ingredients

• 2.5 lbs Yukon Gold potatoes, peeled
• 6 tbsp unsalted butter, melted
• 2 cloves garlic cloves, minced
• 1 tbsp fresh thyme leaves, chopped
• 1 tsp sea salt
• 0.5 tsp freshly ground black pepper

How to make Pommes Anna with Fresh Thyme and Garlic

1. Preheat your oven to 400°F (200°C). Grease a 9-inch oven-safe skillet, preferably cast iron or non-stick, with some of the melted butter.
2. Slice the 2.5 pounds of peeled Yukon Gold potatoes very thinly, about 1/16-inch thick, using a mandoline slicer or a sharp knife for uniform slices.
3. In a small bowl, combine 6 tablespoons melted unsalted butter, 2 minced garlic cloves, 1 tablespoon chopped fresh thyme leaves, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Stir well to integrate the flavors.
4. Arrange a single layer of potato slices in a concentric circle pattern on the bottom of the prepared skillet, slightly overlapping each slice. Brush generously with the seasoned butter mixture.
5. Continue layering the potato slices, brushing each layer with the seasoned butter, until all the potatoes are used. Gently press down on each layer to compact the potatoes and ensure they are tightly packed.
6. Cover the skillet tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the potatoes are tender when pierced with a knife. This initial covered baking steams the potatoes.
7. Remove the foil and increase the oven temperature to 425°F (220°C). Continue baking for another 20-30 minutes, or until the top is deeply golden brown and crispy. The edges should be nicely caramelized.
8. Once baked, carefully invert the Pommes Anna onto a serving plate. Allow it to rest for 5 minutes before slicing into wedges and serving immediately. The rest period helps the layers set.

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