Garlic Thyme Potatoes Anna
So you’re probably thinking: Potatoes again? Really?
Like I posted a recipe for potatoes two weeks ago for heaven’s sake, and here we are again.
I don’t know what to say to you guys, it’s just that lately I’ve been craving potatoes like crazy.
It’s literally all I want to eat.
Baked, plain, mashed, in soups, skillets, whatever.
It’s kind of weird.
It might have to do with the fact that I’ve been training really hard over the last two months (i.e., running, biking, and swimming). So part of this potato-craving might be my body asking to give it readily available energy and nutrients to meet my current needs.
My friend Tom — who gives me a hard time about everything and makes fun of me 24/7 — has another theory.
He says that since I act and sound like a pregnant woman and since pregnant women crave potatoes...well, you do the math.
I’m not sure at all about his argument not to mention that Tom is a total idiot; my take instead is that I’ve been craving potatoes because they’re delish.
End of the story.
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For instance last night I took a Vinyasa yoga class and instead of focusing on the poses and on what the teacher was saying, I was thinking the whole time: “Man, I’m gonna load up on potatoes tonight!”
Which is what I did.
I got home and made myself these Garlic Thyme Potatoes Anna.
They were MAJOR.
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Potatoes Anna (or Anna Potatoes or Pommes Anna) is a classic Fresh dish, named after a 19th century society celebrity and actress, named Anna Delions (you can read the full story here.)
In a nutshell, it’s a potato casserole with a crisp top and crisp edges.
To make it, potatoes are thinly sliced into rounds and arranged in overlapping layers in a ovenproof and stovetop safe dish. Fat (usually clarified butter) is poured over the potatoes, and the slices are pressed down.
Cooking is started on the stovetop, and finished in the oven. The potato “cake” is turned upside down and cut into slices to serve.
There is strictly speaking no seasoning done, but I decided to add garlic and thyme.
I also used coconut oil in lieu of clarified butter because that’s what I had in my pantry.
And I’m glad I did because they were DELISH!
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The crisp top and edges are to die for, not to mention the soft sort-of-buttery center is really something.
I loved this dish so much I’m going to make it again tonight.
If you’re not afraid of potatoes (I’m certainly not - the hell, they’re Whole30 approved) then you should give these Garlic Thyme Potatoes Anna a try. Seriously amazing.
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Adapted from MarthaStewart
Ingredients
Serves 8
6 medium russet potatoes (or 12 small red potatoes), scrubbed clean
6 tablespoons virgin coconut oil (or ghee or butter)
2 garlic cloves, unpeeled and smashed
2 teaspoons thyme
Fine grain sea salt
Ground black pepper
Directions
Preheat oven to 450°F (230°C) and place a rack in the middle.
Using a food processor with a slicing blade attached (or a mandoline or a sharp knife) slice potatoes as thinly as possible (¼-inch thin or even thinner).
Melt the coconut oil in a small saucepan over medium heat, add garlic cloves and cook for 2 minutes, until fragrant. Remove from the
Brush the bottom of a 10-inch cast iron skillet (or an oven-safe pan) with 1½ tablespoons of garlic coconut oil.
Starting in the center of the pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface.
Brush with another 1 ½ tablespoons of garlic coconut oil, sprinkle with a bit of thyme, and season well with salt and pepper. Repeat for two more layers.
Place skillet over high heat until coconut oil in pan sizzles, about 3 to 4 minutes.
transfer to oven; bake until potatoes are fork-tender, about 50 to minutes.
Remove from oven.
Run a spatula around edges and underneath potatoes to loosen.
Carefully invert onto a plate and serve.
Nutrition facts
One serving 315 calories, 11 grams of fat, 48 grams of carbs, and 6 grams of protein.
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