Thyme Potatoes Anna (Pommes Anna)

Makes servings or equivalent

Prep Time 20

Cook Time 1

3 Tbsp (3 Tbsp) fresh thyme leaves
zest of 1 (zest of 1) lemon
4 Tbsp (60 g) butter, melted (or olive oil)
2 lb (1 kg) medium potatoes (about 4 to 6 medium potatoes) (Idaho/Russet long baking potatoes or Yukon gold), of similar diameter, peeled or unpeeled according to your preference
kosher salt (or other slightly coarse salt such as Malden sea salt or Guérande fleur de sel)

KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)

Preheat oven to 350°F (180°C), with the rack set in the middle.
Combine thyme leaves and lemon zest in a small bowl.
Melt butter in a small melting pot or saucepan.
Slice potatoes to ⅛ inch (2mm) thick, with a mandolin, box grater or sharp knife.
Assemble in the presentation of your choice, brushing every few layers with melted butter, and sprinkling with salt, thyme and lemon zest. (Alternately, you can toss all the ingredients together with your hands before assembling.)
Potato Wreath (8" (20cm) Round Cake Pan, or Cast Iron Skillet)
Brush bottom of pan generously with melted butter (and sides if using cake pan), and sprinkle with salt. Arrange layers of halfway overlapping potato slices in the pan in the form of a ring. Overlap each layer in the opposite direction, until it reaches the top of the pan (around 2-inches (5cm) high).
Potato Roses (Muffin Pan) Yield: 10
Butter walls of muffin pan, and line with the biggest potato slices first. Continue to fill cup with vertical layers, from the outside in, from bigger to smaller slices, until cup is full. Roll up a final slice, made ultra thin with a vegetable peeler, and fit it tightly into the center of the rose.
Mini Potato Stacks: (Muffin Pan) Yield: 15
Butter bottom of muffin pan. Stack potato slices up to the rim, starting with the smallest diameter on bottom. Variation: To make an outer crispy potato crust, first butter pan walls and line with potato slices that have been made ultra thin with a vegetable peeler, making sure to keep them below the rim.
Fallen Domino Chips (Rimmed Baking Sheet)
Arrange rows of overlapping potato slices on rimmed baking sheet lined with a baking mat or parchment paper. (Makes crispy potatoes, closer to the texture and look of potato chips, but still tender in the middle.)
Bake for 1 hour, or until potatoes are tender with golden brown edges. For extra color: Once the potatoes are tender, turn heat higher, or on broil, until top is golden brown to your liking.

Cheese Variation: Sprinkle layers lightly with freshly grated Parmigiano Reggiano, and/or Gruyère or Comté.

Nutrition Information

Please keep in mind that nutritional info is an estimate and varies according to ingredients used.