A great classical French recipe that uses the humble potato. I absolutely LOVE potatoes. This recipe really does prove that sometimes the most simple things in life are just unreal! Roasted potatoes that are thinly sliced, layered with a buttery herb mixture equals serious deliciousness. I used ghee here instead of butter, but of course you can cook with either. This works perfectly as a side with some steak, grilled vegetables or any poultry. Enjoy it guys!
5-6 medium sized potatoes of your choice (I normally use desiree potatoes)
3/4 cup ghee or butter (I actually used ghee in this recipe and it worked really well)
handful of thyme
sprigs of sage (2 on each)
- Preheat oven to 180 degrees. Prepare a tray with 1 sheet of baking paper.
- Use a mandolin to thinly slice the potatoes into a bowl – note that you can use all the sizes so save each slice.
- In a small pot melt the ghee or butter on medium heat. Once melted add the thyme, and seasoning. Mix through then pour this mixture into the bowl of the potato slices. Using your hands, mix it all through evenly (the mixture might actually start solidifying as it cools so try do it quickly).
- On the tray, start placing the larger slices on the base in a circle shape, overlapping each potato continuously until you have approximately 4 layers in total. Note that it’s good to save the smaller potato slices for the top, placing a couple of small pieces in the centre on top. Try fitting each mini pommes anna on the same tray and space them out well.
- Place a sprig or two of the sage. Then Season again slightly.
- Place in the oven for 30 minutes approximately. Since the potatoes are really thin you may even need less time. Keep an eye on it!
- Once you take them out of the oven, you won’t believe how delicious they taste!