Garlic Thyme Potatoes Anna

March 11, 2015

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.

Garlic Thyme Potatoes Anna

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.

Garlic Thyme Potatoes Anna









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!

Garlic Thyme Potatoes Anna




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.

Garlic Thyme Potatoes Anna


Garlic Thyme Potatoes Anna                                                                                   Print this recipe!
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.

37 comments:

  1. I am pretty sure that I could eat potatoes 100 times a day. Definitely not scared of them over here. I can't say that I have ever tricked potatoes anna, but that crispy edge is killin' me! Pass the whole plate on over! Pinned!

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    1. The crispy top is to die for T, to die for...

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  2. For a moment I thought you had named this dish after me...bummer. Looks delicious though

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  3. These might very well be the most gorgeous Potatoes Anna I've ever seen! I am literally drooling all over the keyboard, and it's so unfair and uncalled for, it is ONLY 9am! :-)

    truly spectacular job on this recipe, Mike!

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  4. I don't mind if you keep posting potato recipes as long as they look like this. WOW, crispy deliciousness right there, beautiful. #WolfpackEats!

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  5. Dude - if your friend is right - I should say...Dudette - fantastic potatoes! I've never had potatoes like this before!

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  6. This looks fabulous! I love when potatoes get crunchy like that on the bottom!

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  7. Lol, I was going to write 'are you pregnant?' and then I saw what your friend said. You're not alone in your craving my friend, and these look like an awesome way to indulge! :-D

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  8. Your photos are stunning, I'm impressed. I love potatoes Anna and yours look fantastic.

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  9. These Anna potatoes look perfect, Mike!

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  10. Now I want about 15lbs of potatoes to eat. Right now. Looks awesome :) yay for taking Vinyasa Yoga, my fave!!

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    1. High-five J, Vinyasa is the best, truly the best!

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  11. Awkward, I did notice your stomach expanding...

    Potatoes need to be their own food group and this looks like a winner. Winner Winner Anna Dinner.

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  12. OMG! What can I say accept serve this with grilled fillet steak, steamed broccoli and hollandaise sauce. That's it!!

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  13. OMG! Mike is preggers! We're going to have a little Wolfpack baby soon. Maybe your love child can hang out with Chris' little bundle of joy. Seriously, though, these potatoes are dope. They remind me of my mother-in-law...but only because her name is Anna. Aside from that reference, I'll take a big plate of these anyday of the week (or perhaps everyday of the week?). I mean, I do need some yummy foods to sustain me while I search the skies for the stork carrying Lil Iron You! #WolfpackMiracle (literally)

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    1. What about the wolf baby shower? I'm expecting that!

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  14. Your mind works the same way as mine - trying to concentrate on yoga but instead daydreaming about food! These are the best looking potatoes - seriously beautiful presentation and I can't wait to try some of this perfectly crunchy deliciousness!

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    1. "Focus Mike!" that's what my teacher keeps repeating in class, but I just can't...all I can focus on is food (and triathlon!)

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  15. Your friend Tom is funny! I'm glad you had a craving and decided to share this recipe.

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  16. It sure sounded like a pregnant woman. Funny.
    This dish deserves an applause, looks perfect and the garlic, oh My. You definitely did it again.

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    1. I know right? At least I'm cool about it ;)

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  17. I vote that since you added thyme and garlic to these, we shall call it Potatoes Mike. You sir, are now a celebrity in your own right. #wolfpackcelebrity

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    1. I AM? Dude, thank you so much. I'm not sure if I deserve it, but thank you so much! ;)

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  18. Would sweet potatoes turn out like this - crispy, etc.?

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  19. Wow... I'm a French cook and had never heard of potatoes Anna before, it's funny I have to read your blog to see that for the first time :) looks delicious... theese crispy edges, yum !

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  20. slightly burnt is the best flavor ever, especially with potatoes. dying over this.

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