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Potatoes Anna
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Potatoes Anna

Potatoes Anna

Crispy, beautifully seasoned & flavored layers of a potatoes, with a spoonful of sour cream and a little hit of caviar - holy shit. And this will annoy the eff out of some people, but I don't buy expensive caviar for this, ever. The garden variety type from a supermarket (about 10 bucks) is perfect. And then you have some to use the next day in an omelet or with scrambled eggs, a baked potato or even stirred into some pasta.

Serves 6

Ingredients

  • 8 Yukon gold potatoes
  • 1/2 cup butter, plus 1 tablespoon
  • 1 tablespoon neutral oil
  • 3 thym stems
  • 2 large cloves garlic, crushed
  • Kosher salt & coarse ground black pepper
  • Fresh Ground Pepper
  • Approximately 1/3 cup grated Parmesan
  • Sour Cream
  • Caviar, optional
  • Finely chopped green onions for garnish

Directions

  1. Preheat oven to 425
  2. Wash, peel and slice potatoes into 1/8" thick rounds
  3. Melt 1/2 cup of butter with garlic - don’t let it burn
  4. Melt remaining butter with oil in an oven proof 8 inch non-stick pan - being sure to coat bottom and sides well
  5. Put the thymes stems on the bottom of the pan, then cover with potato slices in concentric circles - make it pretty because the bottom will become the top
  6. Brush lightly with melted butter, sprinkle lightly with salt and pepper and sprinkle lightly with Parmesan - repeat layering until you’re out of potatoes
  7. Put the pan on the stove over medium heat for 4-5 minutes just to start it getting some color, then cover and put in the oven 25 minutes, remove lid and put back in for 15 minutes more
  8. Remove, let cool a couple minutes, but gently shake the pan to make sure it's not stuck, then Invert onto a platter and serve in wedges, topped with spoonful of sour cream, some caviar if using and finally some chives or green onions on top

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