Truffled Pommes Anna

Truffled Pommes Anna Recipe
Photo: Charles Masters
A small amount of truffle oil infuses the whole dish with loads of earthy essence. If you don't have truffle oil, you can use olive oil for a more subtle flavor. Use a mandoline for quick, easy, uniform potato slices.

Yield:

Serves 6 (serving size: 1 wedge)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 215
Fat 8.9 g
Satfat 2.7 g
Monofat 5.3 g
Polyfat 0.6 g
Protein 2.9 g
Carbohydrate 31.4 g
Fiber 2.2 g
Cholesterol 8 mg
Iron 0.6 mg
Sodium 328 mg
Calcium 9 mg

Ingredients

2 1/2 teaspoons chopped fresh thyme, divided
1 teaspoon kosher salt
1 1/2 tablespoons unsalted butter, melted
Cooking spray
2 1/2 pounds baking potatoes, peeled and cut into 1/8-inch-thick slices
2 1/2 teaspoons white truffle oil, divided

Preparation

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.

Note:

Ann Taylor Pittman,

November 2011
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