Garlic Rosemary Pommes Anna

Ingredients:

• 2 ½ lbs Idaho® Russet or Yukon Gold Potatoes, peeled
• ½ cup Unsalted Butter, melted
• ¼ cup Extra Light Olive Oil, or Avocado Oil
• 1 Tbsp minced Fresh Rosemary
• 2 tsp Dried Minced Garlic
• 2 tsp Kosher Salt, adjust to taste as needed
• ½ tsp Ground Black Pepper, adjust to taste as needed

Equipment List

• Mandoline Slicer
• 2 Large Bowls
• 1 10” skillet, cast iron or non-stick
• Chef’s Knife
• Cutting Board
• Cake Tin
• Pie Weights
• Aluminum Foil

Instructions:

1. Preheat oven to 450°F.
2. Using a mandolin slicer, for even cuts, set to 1/16”. Thinly slice all potatoes and place sliced potatoes into a large bowl.
3. Melt butter, and pour over sliced potatoes, tossing to coat the slices evenly.
4. Preheat skillet over medium heat. When heated, add in oil. When oil is hot and “shimmering”, begin the layering of potatoes. Place one round into the very middle of the skillet. Create a ring of overlapping potatoes, working clockwise.. Repeat this circle on the next outward layer, but layer in the opposite direction, working counter-clockwise. Repeat this on the first layer of potatoes until you reach the edge of the skillet. Keep the heat at medium the entire time.
5. Between each layer, sprinkle lightly with Kosher salt, ground pepper, dried minced garlic, and a sprinkle of the minced dried rosemary.
6. Repeat this again for each layer of buttered potato slices, layering the potatoes overlapping to create the structure, and working in a clockwise and alternating counterclockwise fashioned, until you have between 4-6 layers of potatoes.
7. Now, begin timing the tying of the potatoes for 30 minutes. This will ensure you have a perfectly crispy bottom crust in the pan, and a golden brown top of your Pommes Anna once it is turned out.
8. While the potatoes are on the stove, wrap the bottom of the cake tin in aluminum foil. This will create a press for the potatoes while they cook in the oven. Spray the bottom with non-stick spray just before placing onto the potatoes.
9. Once the 30 minutes is up, place the tin on the top of the potatoes, and pour in the pie weights. Place the skillet into the oven for 20 minutes.
10. Once the 20 minutes is up, remove the cake tin, and allow the pommes Anna to continue cooking another 10 minutes, or until a sharp knife inserted into the middle slides through easily.
11. Remove from the oven.
12. Gently, with either the cooled cake tin, or a spatula, press on the potatoes, and gently pour our the excess oil/butter and discard.
13. Then, with a serving plate, invert the plate and flip the pommes Anna onto the serving dish.
14. Top with any additional salt, pepper, garlic, or rosemary available, if desired.
15. Slice and serve.