Are you looking for a new exciting potato side for your Christmas dinner? You're in the right place! We have a Rosemary Scented Christmas Pommes Anna recipe that's a great alternative if you're bored of having roast potatoes every year. Bring some elegance and pizzazz to your Christmas dinner plate by layering thinly sliced potatoes and smothering them in rosemary butter!
750gKing Edward, Maris Piper or Desiree Potatoespeeled
1½tspfresh rosemaryfinely chopped
Using a mandolin, a food processor or using a sharp knife, thinly slice your potatoes (2-3mm thick). Pat them dry with a piece of kitchen roll.
Melt the butter in a microwave or a small saucepan on the hob. Pour the melted butter into a small bowl, leave it to stand for a minute. Then skim the white milky foam that forms on top and discard it.
Add your finely chopped rosemary to the butter and mix well.
Add 2 tsp of the melted butter to the bottom of the ovenproof pan/ cast iron skillet and brush to cover the surface.
Neatly arrange a layer of sliced potatoes to cover the bottom of the pan. Brush with a little butter (making sure to get the rosemary that may have sunk to the bottom), season with some salt and pepper. Arrange another layer, brush with butter, season. Repeat the process until you run out of potatoes. Use butter sparingly between layers, so you don't run out. Don't be tempted to add more butter though, or your potatoes will be too greasy.
Put your pan/skillet on the hob and cook for 10 minutes to make the base crispy. Shake the pan every 2 minutes to make sure your potatoes don't stick to the bottom.
Preheat the oven to 180°C Fan. Cover the top with foil. If your pan is so full, that the foil touches the top of the potatoes, brush the foil with some butter first so the potatoes don't stick to it. Cook for 20 minutes.
Remove the foil, increase the heat to 200°C and return potatoes to the oven for another 20-25 minutes. Pierce with a skewer or a sharp knife to test if they're done. The top should be golden brown and crispy. Leave the potatoes to rest for 5 minutes. You can take Pommes Anna to the table in the pan, or invert it onto a plate to show off the crispy golden brown bottom. Slice into wedges or cut into rounds using a muffin cutter to serve on plates!
You can crush a clove of garlic into your butter for an extra flavour boost!
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