If you’re bored of the same old roast potatoes, you must give these elegant Pommes Anna a try. Loved by top chefs, they’re crisp at the edges and tender in the centre.
ALSO SEE ITALIAN EASTER BREAD RECIPE
- 4 large or 6 medium potatoes
- 50 g duck fat, melted
- 3–4 sprigs of thyme
- You will need:
- A baking tray lined with
- baking parchment
1. Slice the potatoes as thinly as you can; if you have a mandoline, it will make this a much easier job.
2. Toss the sliced potatoes in the melted duck fat and arrange them in circles on the baking tray, overlapping each slice as you go. Season with sea salt and freshly ground black pepper. Continue
with a second layer on top and finish with a slice in the centre. Season again and scatter over the sprigs of thyme.
3. Bake in the oven for 25–30 min, until the edges begin to ruffl e and brown, and the centres are beautifully tender.
Serves 6 • Ready in 1 hr