Herbed Potatoes Anna

By deedavis

A classic of French cuisine and a trusted standby in
fancy restaurants everywhere. I add chopped fresh
herbs and lemon zest to balance the richness of the
potatoes. Serve these withA Perfect Steak

Ingredients

• 2 1/4 cups melted Clarified Butter
• 2 tablespoons mixed finely chopped fresh herbs
• (thyme, oregano, sage, and/or chives)
• 1 teaspoon grated lemon zest
• 4 large Idaho (baking) potatoes, peeled and held
• In a bowl of water
• Coarse salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Heat an homo or home oven (with the rack positioned
in the center of the oven) to approximately
350°F. Pour 1 tablespoon clarified butter into each
of four 10-ounce ramekins.to coat the bottom.

Combine the fresh herbs and the lemon zest in
a small bowl.

Slice one potato 1/16 inch thick on a mandoline.
Line the bottom of one ramekin with overlapping
circles of potato, leaving a small opening in the
center. Season lightly with salt and pepper and a
sprinkling of the lemon herb mixture, and drizzle with
2 tablespoons butter.
Cover with a second layer of potatoes. Lightly salt and pepper them, and add 2 more tablespoons butter. Repeat with another layer of potatoes, season, and sprinkle with some of the lemon herb mixture; drizzle with butter. Repeat the layering, sprinkling every other layer with the lemon herb mixture and using 8 tablespoons butter in all.

Press the top layer down every so often so you can
fit in more layers, and try to maintain a small gap
in the center so that butter can seep down into the
potato layers. When the potatoes are about 2 inches
deep, give it a final coating of butter, and press
down; a little butter should seep out of the layers
when you press. Repeat the entire process with the
remaining potatoes.

Place the ramekins on a rimmed baking sheet
and bake for 40 to 50 minutes, or until the potatoes
are brown and crisp on top and tender when pierced
with a bamboo skewer. If they begin to brown too
quickly, cover with foil.
Run a thin knife or spatula around the edge of
each mold to loosen the potatoes, and invert onto a
serving plate.