This dish looks very impressive! If, IF you can get it out of the pan! It was really very simple to prepare, just layering the potatoes, thyme-salt mix, and truffle oil. The trick is flipping the pan over at the end. I did it, but it took a few tries. That frying pan is just so heavy, it’s hard to flip it (with a plate on top) with one hand! In any case, these were really good. The bottom layer (which became the top) were very brown and crispy, so I might cook them on the stovetop for half the time next time.
Truffled Pommes Anna
(Cooking Light, Nov. 2011)
Yield: Serves 6 (serving size: 1 wedge)
Total:1 Hour, 5 Minutes
2 1/2 teaspoons chopped fresh thyme, divided
1 teaspoon kosher salt
1 1/2 tablespoons unsalted butter, melted
2 1/2 pounds baking potatoes, peeled and cut into 1/8-inch-thick slices
2 1/2 teaspoons white truffle oil, divided
1. Preheat oven to 450°.
2. Combine 2 teaspoons thyme and kosher salt in a small bowl.
3. Drizzle butter into a 10-inch cast-iron skillet coated with cooking spray. Arrange a layer of slightly overlapping potato slices in a circular pattern in pan; sprinkle with about 1/2 teaspoon salt mixture and drizzle with 1/2 teaspoon truffle oil. Repeat layers 4 times, ending with truffle oil. Press potato mixture firmly to pack. Cook over medium-high heat for 6 minutes without stirring.
4. Cover with foil, and bake at 450° for 20 minutes on bottom rack in oven.
5. Uncover and bake an additional 20 minutes or until potatoes are tender when pierced with a knife. Loosen edges of potatoes with a spatula or knife. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with remaining 1/2 teaspoon thyme.