Give Your Tummy The Gift Of Washington Potatoes!

Here's the recipe so you can try it in your own home and make it for your holiday celebrations this year!

Give Your Tummy The Gift Of Washington Potatoes!

– 2/3 cup clarified butter or ghee (you might not use it all) – 2 sprigs fresh rosemary, divided – 4 sprigs fresh thyme, divided – 3 large russet potatoes, washed and peeled

Ingredients

– Kosher salt – 1 cup crème fraîche – 1/4 cup chopped fresh chives, thyme or parsley – or any combination of the three – 2 teaspoons lemon zest – Kosher salt, to taste

Ingredients

Preheat the oven to 350 degrees Fahrenheit with a rack placed in the center.

Instructions

In a small saucepan over medium-low heat, warm the clarified butter or ghee until melted and add in one whole rosemary and two whole thyme sprigs. Let the herbs infuse into the butter for at least 10 minutes. Destem the remaining rosemary and thyme, finely chop and set aside.

Instructions

Using a mandolin, very carefully slice the potatoes into very thin but not paper-thin slices. If you hold one of the slices by the edge, like a frisbee, it should be thin enough to droop lightly, but thick enough to not fold down completely. Transfer the slices to a bowl filled with cool water to keep them from oxidizing.

Instructions

Heat a medium nonstick or well-seasoned cast iron skillet over medium to medium-low heat. Add about 2 tablespoons of the infused butter onto the bottom of the skillet and place one slice of potato in the center of the skillet.

Instructions

Begin arranging overlapping potato slices over the bottom of the pan in concentric circles until you have one layer. Season this layer with a bit of salt and chopped herbs, and drizzle on a bit more of the infused butter.

Instructions

Bake for 20-25 minutes, or until a knife will just barely drop through to the center of the potatoes without any pressure.

Instructions

Remove the skillet from the oven and use a very flat spatula or butter knife to gently loosen the edges of the pommes Anna all the way around.

Instructions

Slice the pommes Anna into wedges and serve with dollops of the crème fraîche and a bit more chopped parsley or chives as garnish.

Instructions

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